I had made macaroons for my Halloween party buffet tables this past weekend.
I've had several requests for the recipe, and it's been really nice to be able to direct people to my blog instead of trying to find a notebook to write it down for them. I realized though, that my Almond Macaroons recipe features a swiss meringue filling vs the ganache that I used for my Halloween macaroons. I love ganache. It's so easy to make, and so versatile. You can drizzle it for a smooth finish on top of a cake like on this wedding cake,
from Google images, making wedding cakes would be way too high pressure for me.
wait for it to set up and carve into it like I do when I make Buche de Noel,
or use it like a more typical frosting when it's set up. I love using ganache. You start by heating up 2 cups of heavy whipping cream, 2 tbsps butter, and a pinch of salt in a heavy bottomed saucepan.
When it scalds, turn off the heat and add in 12 oz of semi-sweet chocolate. You can use chunks, but I find it easier to just use chips.
After waiting a minute for the chocolate to soften, whisk it in until the mixture is smooth and glossy.
You can pour it warm for a perfect glossy smooth finish or wait for it to cool and become thicker, more of a knife consistency. That's what I used to fill my macaroons.
I rolled them in black sugar for a little bit of Halloween bling.