How to make Chocolate Macarons; + tips
Here they are FINALLY after 5 batches of failed macarons
I've made many Macarons but i once wanted to try a recipe that didn't required them to rest so i tried.. it was a big fail they were all cracked on top, i will never make them again using that technique.
then i went back to my recipe but i ended up over mixing the batter and my hands were shaking like a lot during piping, they were a big disaster and i was so sad and frustrated about it.
Ingredients:
Adopted from JoyOfBaking
100 gr. almond meal
170 gr. powdered sugar
15 gr. cocoa powder
100 gr. egg whites
1/4 tsp. cream of tartar
35 gr. superfine sugar*****
Instructions:
1. Prepare 3 baking sheet with parchment paper and print this macaron template i made that i always use to make the macarons all the same size.
2. Began to sift the powdered sugar with the almond meal in a bowl so you won't have any lumps in your macarons and they'll get a really smooth finish.
3. Place the egg whites with the cream of tartar in a bowl and start whipping them once they start to get foamy begin to add the superfine sugar one teaspoon at time, continue to beat on medium-high until the meringue holds stiff peaks.
4. Once the meringue is ready you can start the macaronage, add the almond/sugar mix into your meringue in 2 additions, (Using a rubber Spatula) when folding make sure to cut through the meringue and rotate the bowl, make sure to scrape the sides of the bowl, the mixture is ready when it falls like a ribbon into itself and will take approximately 10 seconds to disappear into the batter.
5. I find that it's actually better to under mix a little bit than over mix and ruining the batter.
6. Now you can start piping your macarons!
7. Have ready a piping bag with a 1cm plain piping tip, when piping make sure to hold your piping bag straight towards the baking sheet.
8. Once you piped the macarons tap the baking sheet to break any air bubbles.
9. Let the Macarons rest so they are no longer wet for approximately 30/60 minutes it will depend on the humidity.
10. Start preheating your oven at 155 c fan
11. When the Macarons are no longer tacky bake them for 13/14 minutes (it will depend how big you piped your macarons) the bigger you piped them the longer you'll have to bake them.
12. The Macarons are done when you using a offset spatula you can separate easily from the parchment paper, if they stick to the paper you need to bake them for longer time.
13. Transfer the Macarons in a cooling rack right after the come out the oven (so they don't harden up with the heat from the baking sheet)
White Chocolate Raspberry Ganache
Ingredients:
200 gr. white chocolate
60 ml. heavy cream
2 tsp freeze dried raspberries powder
pink food coloring (optional)
Instructions:
Finely chop the white chocolate and place it in a bowl
Heat the heavy cream with the raspberries powder once its hot place it over the white chocolate and let the chocolate melt if you'd like to have a bright pink color you could add a few drops of pink food coloring.
Cover it with plastic wrap and let it rest for about 3 hours so it gets pipable.
Assembling:
Take two macarons of the same size and start filling one of them with the ganache then sandwich them together.
TIPS:
* When making Macarons is very important to have everything measured out before starting.
* Make sure to use room temperature ingredient (eggs should always be a at room temperature in baking)
* Clean all of your utensils with few drops of lemon juice or white vinegar as the egg whites to whip to their max volume want everything to be super clean!
* Do NOT USE old and warped baking pans use ones that are new and strong.
* Some people prefer to use baking mat (silpat) over parchment paper i've only tried the paper and it gives me awesome result, once ill try baking mine on baking mat (silpat) i will let you know.
* As Plastic bowls retain more grease only use glass or stainless steel bowls.
* I've made my first macarons using homemade almond meal that i grind with the icing sugar and i was still able to make them, but you have to be very careful to not grind them for such a long time or they will become like a butter!
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