Chocolate Macaron Recipe

 There are a lot of things that can go wrong with such a simple cookie if you don’t know what to look out for. Make sure you follow each step as close as you can to avoid these problems.

I find that a lot of people don’t really follow a recipe when they are trying something new. They read the ingredients and tend to skim the instructions (I am totally guilty of this too) but this is not one of those recipes you can get away with doing that.

Making chocolate macarons is more about the way you make them and less about the actual ingredients. If you want to watch my vanilla macaron video, you can watch it here. 



Ingredients

50 grams (50 g) almond flour

114 grams (114 g) powdered sugar

7 grams (7 g) cocoa powder

57 grams (57 g) egg whites aged overnight in the fridge and brought to room temperature

1/8 teaspoon (1/8 tsp) cream of tartar

28 grams (28 g) granulated sugar

1/2 teaspoon (1/2 tsp) vanilla extract

1 pinch salt

Chocolate Ganache

2 ounces heavy cream

2.5 ounces chocolate semisweet, milk or dark

1/2 teaspoon vanilla

1/8 teaspoon salt

Equipment


Food Scale


Stand Mixer


Sifter


Parchment Paper


Piping Bag


802 Round Piping Tip

Food processor


Instructions

For The Chocolate Macarons

Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper

Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.

Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.

Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.

Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.

Add the vanilla to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.

Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)

Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava.

Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line. 

Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed

Drop the pan onto the table 5-6 times from about 5" above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.

Allow to dry, uncovered until a crust forms on the surface. About 30 minutes - 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.

Bake at 320ºF for about 14-15 minutes or until lightly browned. If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.

Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container.

For the ganache

Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.

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