Chocolate macaron

Time to give the feared macarons another try again. Out of the previous 7+ attempts at a range of different flavours, only 2 had come out completely perfect– nice feet, no cracks, no collapsing… Frankly, I have to admit that this batch wasn’t one of the perfect ones, but it was still good enough to share with my close friends.

How to make macaron shells

30 minutes before making the macarons, take the eggs out of the fridge to bring them to room temperature.

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Start by sifting the almond flour and confectioner’s sugar together onto a parchment paper, which makes transferring it to the bowl easier later on.IMG_9268

With a handheld mixer / stand mixer, start whipping the egg whites until foamy. Add in the cream of tartar / vinegar. Then, slowly sprinkle in the sugar bit by bit to get a smoothy and shiny mixture. Continue whipping until you see stiff peaks, which is when the egg whites holds its shape after beating.

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Using a toothpick, add in a drop of green food dye to the egg whites and beat with the mixer briefly until the mixture is a pale green.

Add in all the sifted dry ingredients, as well as the matcha powder. Fold with a rubber spatula by scraping around the bowl in a circle then bringing it down the centre of the bowl, pressing down to “squish” the dry ingredients to the egg whites.

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Initially, the mixture will be quite stiff, but as you fold, the batter will thin out. Mix until you reach the stage where the batter falls down into the bowl like a ribbon and dissolves back into the mixture.

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Pour the batter into a piping bag and pipe onto a sheet of parchment paper of 1.5 inch circles. Leave half an inch of space in between the macarons as they will spread out slightly and rise.

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IMG_9278Drop the baking tray on a bench or tap a few times to get rid of the air bubbles. If there’s a spike on top, you can use a toothpick to smooth it out. Leave the shells to dry at room temperature for 30 minutes until you can touch them gently without sticking to your fingers. Bake at 150C for 18 minutes.

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How to make the chocolate ganache

The ratio for this chocolate ganache should be 2 parts chocolate to 1 part cream. The amount I made was just enough with a little extra to fill all my macaron shells. The texture should be silky smooth but not so soft that it can’t keep its shape.

In a bowl, heat the cream in a microwave until just warm to the touch. You could use a double boiler, but as there’s only a small amount of cream, it would be more convenient to use the microwave. Be careful not to boil the cream or a skin will form.

Add the chocolate and allow to sit for a minute before stirring. Mix until the ganache is smooth and homogenous, and no lumps of chocolate is seen. Stick this into the fridge until you need to use it. I used Callebaut 70% (dark) chocolate chips which I think is perfect for filling the macarons as it’s slightly bitter, offsetting the sweetness of the macarons.

When ready to fill your macarons, defrost your ganache at room temperature until it is thick and smooth once again. Fill a piping bag and fill your macaron shells by piping a circle onto the shell. The ganache will harden slightly and will not melt at room temperature (around 25-27C) so the macarons do not have to be refrigerated.

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Chocolate Macarons

  • Difficulty: medium
  • Print

Crisp macaron shell filled with a luxurious chocolate ganache.

Ingredients

    Macaron shells:
  • 100g almond flour
  • 100g icing / confectioner’s sugar
  • 70g egg whites (room temperature)
  • 90g caster sugar
  • 1/4 tsp cream of tartar / vinegar
  • 10g matcha powder
  • Chocolate ganache:
  • 1/4 cup double cream
  • 1/2 70% chocolate chips

Directions

  1. Sift together the almond flour and confectioner’s sugar.
  2. Whip the egg whites with an electric beater until foamy then add in the cream of tartar. Start adding in the caster sugar gradually and mix until you get stiff peaks. Add a drop of green food dye and whisk briefly.
  3. Add the dry ingredients and matcha powder to the egg whites and fold until ribbon stage.
  4. Pipe into 1.5 inch circles, then tap the baking tray on the kitchen counter to get rid of any air bubbles. Leave the shells to dry at room temperature for 30 minutes. Preheat the oven to 150C.
  5. To make the chocolate ganache, warm up the cream in a bowl, then add in the chocolate chips. Stir until smooth and refrigerate. When ready to use, defrost the mixture and stir vigorously with a spoon. Using a piping bag, pipe a round of ganache on the bottom shell and sandwich with another shell.

I hope you’ll give this recipe a try, and maybe create delicious macarons that will impress all your friends!

Tell me what you thought of this recipe!

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3 Comments Add yours

  1. Try with egg whites that have been separated for at least 24h you will see a great difference!

    Like

    1. Hi! Thanks for your comment. I’ve heard of that too, but I’ve seen that it doesn’t really change much, so I don’t bother.

      Liked by 1 person

      1. For me it did, but make sure they are really at room temperature. I was making them with Italian meringue…

        Like

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