Makes 5 cups
1 1/4 cups sugar
5 large egg whites
pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sugar
5 large egg whites
pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 teaspoon pure vanilla extract
4 ounces good-quality chocolate, melted and cooled, but still liquid
Combine sugar, egg whites and salt in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and the outside of the mixer bowl no longer feels warm to the touch, about 10 minutes.
Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. The icing will look curdled for a bit after all the butter has been added, but just continue to beat until the icing is fluffy and smooth. Switch to the paddle attachment and add vanilla extract and melted chocolate and beat until smooth. Pipe the icing onto the macarons with a pastry bag fitted with a medium round tip.
Combine sugar, egg whites and salt in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and the outside of the mixer bowl no longer feels warm to the touch, about 10 minutes.
Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. The icing will look curdled for a bit after all the butter has been added, but just continue to beat until the icing is fluffy and smooth. Switch to the paddle attachment and add vanilla extract and melted chocolate and beat until smooth. Pipe the icing onto the macarons with a pastry bag fitted with a medium round tip.
