Chocolate macarons recipe:
The shells
45g almond flour
55g powdered sugar
10g cocoa powder
40g egg white
40g granulated sugar
The filling
90g semi sweet chocolate
60g heavy cream
**** Instruction ***
The shells
-Sift almond flour, powdered sugar and cocoa powder, discard big chunks
-Whisk egg white until soft peaks then add granulated sugar 1/3 at a time
– Whisk until stiff peaks and add sifted dry ingredients in 2 times
– Fold the batter until reaching the ribbon stage then start to pipe
– Use small round tip (I used 8mm diameter tip) to pipe 3cm diameter circles
– Tap the tray several times to remove large bubbles (5-10 times)
– Let them dry for about 30 minutes (until the batter stops transferring to your finger when touching the shells)
– Bake at 150C for 15 minutes
– Let them cool completely before removing macarons from the baking tray
The filling
-Melt 90g semi sweet chocolate with 60g heavy cream over the Bain Marie
-Let it cool down and put in the fridge for 15 minutes until thicken
Thanks for watching !!!!