Chocolate Macarons
Yes I am on a macaron baking spree. π You will as well once you get the recipe right. For all the chocolate lovers out there, here is another variation of the simple macaron recipe I wrote earlier. Check theΒ Strawberry Macaron recipe if you haven’t already. Nothing much to say or write here so I just let you jump straight to the recipe. π Have fun!Β
INGREDIENTS
125g icing sugar
1 tbsp cocoa powder
100g ground almonds
2 medium egg whites
35g caster sugar
For the filling
50g milk or dark chocolate, chopped
50g heavy cream, warmed a little
1 tsp unsalted butter
METHOD
- In a mixing bowl, add in the room temperature egg whites. And beat it rigorously until foamy. Then slowly add in caster sugar while whipping. Continue to incorporate the air into the egg whites until soft peaks form. This is basically the procedure for making a basic French meringue.
- Weigh by an electronic scale β the ground almonds, cocoa powder and sugar. Sift this together and whisk until well combined.
- Pour the cocoa and almond mixture into the meringue and fold with a spatula. Stop folding when the surface of the batter starts to be shiny. This usually takes about 35 folds.
- Fill a pastry bag fitted with 1 cm (3/5 inch) pastry tip with the batter.
- Line the parchment paper on the baking sheet. Then pipe 2.5 cm (1 inch) disks on a parchment paper. Macarons should be 5 cm (2 inches) apart from each other.
- After finishing piping, bang the trays hard a few times to remove air bubbles out of macarons.
- Preheat the oven to 150 degrees C. or 300 F.
- Let stand macarons at room-temperature for 30 mins or until the surface is dried. This step ensures that you get the frilled ruffled feet characteristic to a macaron.
- Bake for 13 minutes. Remove and let cool on a wire rack. Once cooled, remove macarons carefully off the parchment paper. Well-cooked macarons will easily slide off the parchment paper.
- To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm cream until smooth. Leave to cool and thicken.
- Spoon into a piping bag and pipe small circles onto one macaron half and sandwich together with another.
I was happy with the outcome. I would have preferred a darker and shinier top but this was good enough for me. I hope you give it try as well. Enjoy!
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Thanks for stopping by!
Love & Hugs,
Trupti
Beautiful..macarons are really difficult to make and you have nailed it perfectly!!
Thank you so much dear π yes I am really feeling proud.
Keep up the good work! π
Thank you for providing such a perfect recipe! Macarons are so beautiful, not to mention tasty, but they seem so tricky. This might be just the thing I need, thank you π
Thanks Lauren π do let me know how it turns out.. ! Hugs!
Another fantastic macaron π
π your macarons reminded me that I should start again π
π now I feel like making some after looking at your post π
Do that π yeahhhh
Outstanding
Thanks for acknowledging that Linda π this especially is like an achievement !
I truly agree dear, I must admit u r a professional dear
Aww that’s so sweet of you to say! I’m far from a professional – just a passionate cook like you. Loved your blog too
U you a Pro. Dear and many more success to you & thank you so much, has to explore you innovative Conner too, God bless you βΊ
So good to know you Linda. All power to you too!