My friends, the time has come for us to talk about french macarons. Macarons are tricky, and it takes about 2,937,498 tries to get them right. (Okay, maybe not to that extent, but close.) It has been quite a journey. However, they’re not impossible. French people just like complicating things to make them fancier. (no offence)
But have no fear, practice makes perfect! As long as you’re precise in measurements and as long as you follow the recipe instructions, hopefully you’ll get them right in no time.
Ground almonds, icing sugar, cocoa, eggs, and caster sugar.
First off, preheat the oven to 130°C (110°C fan-forced).
Get 3 egg whites, yo.
Beat up these 3 egg whites! They deserve pain!…… with an electric mixer, until they get all fluffy and soft peaks form.
LISTEN UP: macarons are really, really fragile, so it’s important that you weigh all the ingredients with a food scale so everything can turn out alright. You need precise measurements. (this is serious business folks)
So weigh the caster sugar, you’ll need 55g (1/4 cup).
Add it to the egg whites, and beat until the sugar dissolves.
Transfer the mixture to a larger bowl.
Now we need the ground almond and sifted icing sugar+cocoa.
Measure 25g (1/4 cup) of cocoa,
And 200g (1 1/4 cups) icing sugar.
And sift em! We sifted them on baking paper, so they can be easier to fold into the mixture.
Behold, mount cosug!(cocoa+sugar. haha?)
Fold in the icing sugar and cocoa into the bowl, in two batches.
Fold in 90g (3/4 cup) ground almonds.
Then fold the mixture till it looks like this,
Then this. Not too thick, not too runny, just right.
Now for the cool part! Our awesome sister in law (shout out to you!) got us an awesome lekue macaron kit, which includes a baking mat and a “decomax pen”.
Not advertising or anything, but these things seriously helped make the macarons perfect.
We filled up the pen thingy with the macaron mixture,
And gently squeezed it onto each circle, leaving a tiny bit of space around the edge.
We garnished the macarons with a bit of shredded white chocolate. Don’t they look pretty?
You need to let the macarons stand for about 30 minutes. This is important. Don’t skip any steps if you want perfect macarons!
After they’re done standing, bake them for about 20 minutes.
Now for the chocolate ganache:
You’ll need dark baking chocolate and cooking cream.
Bring 1/4 cup (60ml) cream to a boil in a small saucepan.
Chop 155g dark eating chocolate coarsely.
Remove the saucepan from heat, and mix it with the chopped chocolate.
Mix until smooth, and let it stand at room temperature until it’s spreadable. Yep, thats it!
This is how they look when they come out of oven..
Time to frost these beauties.
Sandwish them together..
Ladies and gentlemen, we give you..
*curtains close and cast curtsies*
The Messy Sisters
Taken from here.
1/4 cup (55g) caster sugar
1 1/4 cups (200g) icing sugar
3/4 cup (90g) ground almonds
1/4 cup (25g) cocoa powderDARK CHOCOLATE GANACHE
1/4 cup (60ml) cream
155g dark eating chocolate, chopped coarsely
1 tablespoon finely crushed buttered Brazil nuts
5. DARK CHOCOLATE GANACHE: Bring cream to the boil in small saucepan. Remove from heat; pour over chocolate in small bowl, stir until smooth. Stir in nuts. Stand at room temperature until spreadable.
6. Sandwich macaroons with Dark Chocolate Ganache.
Not suitable to freeze or microwave.
Printable Recipe: CHOCOLATE MACARONS