French Chocolate Macaron shells filled with a chocolate fudge icing, is the perfect treat to make at home.
#frenchmacaronsrecipe #bakingrecipes #chocolate
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110g Egg whites ( roughly 4 medium eggs)
55g Granulated sugar (1/4 cup)
15g cocoa powder ( 2 TBSP)
225g Icing sugar (1 1/4 cups)
135g Ground Almonds ( 1 1/3 cup)
For chocolate filling
130g Dark Chocolate, atleast 70% cocoa (3/4 cup)
100g Butter (1/4 cup)
50ml double cream ( 1/4 cup)
40g Granulated sugar (3 1/2 TBSP)
15 ml water ( 1TBSP)
50g Dark brown sugar ( 1/4 cup)
1 tsp vanilla extract
1 tsp salt
4 TBSP hot water
30g Cocoa powder ( 2 TBSP)
Helpful tips:
* Make sure all bowls and equipment are clean before making the macarons. This is to prevent any water going into the batter which can cause macarons to crack
* Make sure you weigh the egg whites to the exact measurement. If not, macarons may become too much or too little airy. Leading them not to rise properly or to crack and not produce feet
* Use an electric mixer or hand mixer to whisk the macarons. If you whisk it by hand it will take a very long time to come to stiff peaks
* When whisking the egg whites, make sure to stop mixing occasionally to see if the egg whites have produced stiff peaks.
* Stiff peaks should show when the meringue will hold in shape
* Be very gentle when folding in almond and sugar mixture Folding in a third at a time
* Once everything is folded in, make sure you carry on folding on till the mixture can slide off the spoon. But too much it becomes runny
* When piping the mixture, stop applying pressure to the piping bag after you get the shape you require. But leave the piping bag in place for a few seconds, to let out any mixture still making its way out
* After 30 minutes the macarons should form a skin. You can test this by brushing your finger over the edges of the macaron. You finger should come out clean, if a shell has formed
* After cooking the macarons, let them cool before lifting.If you find that the macarons are still stuck to the tray, this means they aren’t cooked. You can put the macarons back in the oven for a few minutes and to cook fully
* Its very important to leave the sandwiched macarons in the fridge for atleast a day for the cookies to become soft and take on the flavour of the filling