Chocolate Macarons

French Chocolate Macarons
What did YOU bake for the holiday season this year? I baked French macarons. Creamy chocolate macarons.

[Note: I like to write directions myself in a easy, simple and short format. What I write is also just off the top of my head.]

Chocolate Ganache (filling):
160ml heavy whipping cream
80g semi-sweet chocolate
40g Nutella spread

1. Heat heavy whipping cream in a small saucepan till almost boiling.
2. Pour heated cream over chocolate and Nutella. Let it sit to melt for 2 minutes. Stir until everything is melted together.
3. Place in freezer to cool. Stir every once in a while to prevent film on top.
4. Once cool enough, beat with a electric mixer for less than 30 seconds to form a frosting like consistency.

Macaron cookie:
120g almond meal
200g confectioner's sugar
20g cocoa powder

3 egg whites
1/4 tsp. cream of tartar
30g caster sugar
4 drops of red food coloring (opt.)
1/4 tsp. vanilla extract (opt.)

1. In a food processor, blend together almond meal, confectioner's sugar, and cocoa powder. Sift through and discard* leftover bits.
2. Whip egg whites with cream of tartar, caster sugar, red food coloring and vanilla extract until stiff peak.
3. Fold dry mixture into egg white mixture 1/3 dry at a time.
4. Pipe onto parchment paper lined baking sheets. Preheat oven to 300°F (should take 10-15 minutes.)
5. Bake at 300°F for 15-17 minutes.
6. Let macaron cookies cool completely on baking sheets, then transfer to wire racks.
7. Pipe chocolate-nutella ganache on a cookie and sandwich the filling with another cookie. (as done in the photo.)

*I grind my own almond meal, so instead of throwing out the almond its, they get put into other DIY recipes, such has fresh face masks, etc.

 Happy holidays, everyone!

No comments:

Post a Comment

Popular Posts

Powered by Blogger.

Recipe Index

Contact Us


Email *

Message *

Blog Archive