French Macarons with Bittersweet Chocolate Ganache

Ingredients

• 2 oz baker's chocolate finely chopped
• 7 oz blanched almonds and whole
• 1 tablespoon butter softened
• 1 teaspoon plus light
• 3  egg whites 
• 0.5 teaspoon purple gel food coloring red
• 3 tablespoons granulated sugar 
• 1.5 cups powdered sugar 
• 0.3 teaspoon salt 
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• baking paper
• oven
• wire rack
• sieve
• blender
• hand mixer
• microwave
• spatula
• measuring cup

Directions

1. Fill small bowl half full with hot water.
2. Place egg whites in custard cup or another small bowl; place in bowl of water, making sure water doesnt get into the egg whites.
3. Let stand about 3 minutes or until egg whites reach 75F. Line 2 cookie sheets with cooking parchment paper or silicone baking mats.
4. In blender, place almonds and 1/4 cup of the powdered sugar. Cover; blend on high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very finely ground.
5. Place strainer over medium bowl. Using rubber spatula, press almond mixture through strainer into bowl. Return any almonds left in strainer to blender; add 1/4 cup of the remaining powdered sugar. Cover; blend on high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very finely ground. Press almond mixture and remaining 1 cup powdered sugar through strainer into bowl; set aside. Discard any remaining large almond pieces.
6. In another bowl, beat egg whites, salt and food color with electric mixer on high speed just until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating on high speed 1 to 2 minutes or until soft peaks form. Using rubber spatula, fold about half of the almond mixture into egg white mixture until completely incorporated. Fold in remaining almond mixture.
7. Spoon batter into decorating bag fitted with 1/2-inch plain tip. Pipe batter in 20 (1 1/2-inch) circles onto each cookie sheet about 1 1/2 inches apart. If tops have a peak, wet fingertips lightly on damp paper towel and press down to flatten. Tap bottom of cookie sheet on counter a few times to flatten cookies.
8. Let stand uncovered at room temperature 30 minutes to allow a light crust to form on tops.
9. Heat oven to 300F.
10. Bake one pan at a time 17 to 18 minutes or until tops look set. Cool on pan on cooling rack at least 10 minutes. With metal pancake turner, remove cookies to cooling rack.
11. In 2-cup glass measuring cup, microwave cream and corn syrup uncovered on High 1 minute. Stir in chocolate and butter until chocolate is melted.
12. Let stand about 30 minutes. Cover; refrigerate about 30 minutes or until spreading consistency.
13. For each sandwich cookie, spread about 1 teaspoon ganache on bottom edge of 1 cookie. Top with a second cookie. Store tightly covered.