Making Chocolate French Macarons

posted Apr 16, 2014, 8:37 PM by Unknown user   [ updated Apr 16, 2014, 8:38 PM ]
I don't know why I'm doing some baking, but macarons are pretty and I made some today so why not do a blog on them. The ingredients you will need are:

Macaron Shells

- 90g of Almond Powder 
- 150g of icing sugar
- 15g of cocoa powder
- 2 egg whites
- 10g extra icing sugar

Chocolate ganache

- 100g of chocolate
- 125 ml of fresh cream
- Wee bit of honey
- 15g of butter. Please don't make any Minecraft references about that.

This can be very hard, I've tried this 4 times in the past and failed, my recent attempts worked though!

To make the macaron shells, beat your egg whites on low until it froths up. After it froths up a bit, add in half of the 10g of sugar.
Beat that on medium for another minute or 2 until it comes to this creamy texture. Once it's there, put in the rest of the 10g of icing sugar and beat on high until stiff peaks form. Stiff peaks are when you lift your beater up and it leaves this peak that doesn't fall down. If you flip the bowl over, it won't slip out of the bowl either. Yay. Now that that's done, take a separate bowl and sift in your almond powder. Then, your icing sugar, and then your cocoa powder. Combine this and sift it into the egg white thing. This is the most important step. Do NOT overmix. If you overmix, the macarons will turn out either too puffed up, or too flat. It's important that you get the right consistency. What you want to do is slowly fold in the dry ingredients into the meringue. Then when it is slightly incorporated, kind of scrape it against your bowl for 3 times or so. Once you've done this, lift your spatula up from the batter and if it drips down like a ribbon, you are done, don't mix anymore. Now, transfer this over to a squeeze bottle or a pastry bag. I used a squeeze bottle so it wouldn't drip everywhere. Pipe these onto a cookie sheet lined with parchment paper and make circles. They should be about an inch or so apart because these will stuck to each other. Once you are done, this is another crucial part. Let it sit there until when you touch the macaron shell, nothing comes onto your fingers. This is important because you are sealing off the moisture on the inside and trapping it giving it the feet underneath the macaron. After you did this, put it inside a oven preheated at 150 celsius or 300 fahrenheit for 13 minutes. While these are baking, we can prepare the ganache,

Inside a bowl, heat up the fresh cream and put a bit of honey in there. When it's hot, immediately put your chopped up chocolate in there, This will melt the chocolate. When it's melted, put in the butter. Mix this until the butter completely dissolves;. Put this in the fridge with plastic wrap over it until it is a frosting like consistency.

Once the macarons have finished baking, let them cool off completely. If you take them off immediately, they will stick to the paper and get entirely ruined. After they are cooled completely, take them off and you can start putting the macarons together, First, match up the macarons together with the correct size. This is just so that they'll look more uniform. When you are done matching them up, take your ganache and pipe it onto one half of the macaron and sandwich the other one on top. Now you are done! I reccomend to let them sit for a day because the shell isn't crunchy enough and the inside is too chewy. You can decorate these however you want with edible things, of course. 



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