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Chocolate Macaroons

Macaroon originated from French cuisine. It is a sweet meringue-based confection made with eggs, granulated sugar, icing sugar and almond powder. It commonly filled with ganache, jam filling sandwiched between two biscuits or butter cream.

 

It is a colorful and beautiful dessert that is popular around the world. The cookieis made with thin meringue shells that have crisp and chewy texture. It is mildly moist and it easily melts in the mouth. Although macaronslook too small and simple to make, the process behind them is a little complicated that if you are able to make one, it is a true accomplishment.

 

Macarons come in a wide variety of flavor. You can have the traditional raspberry and chocolate or the new blend of foiegra and matcha. But today, we will learn the basic chocolate macarons as they are one of the most popular types.

 

Ingredients:

For the macaron shell

  • 30 grams ground almonds

  • 65 grams icing sugar

  • 1 egg white (must be at room temperature)

  • 12 grams sugar

  • 5 grams chocolate powder

 

Procedure:

  1. Preheat oven at 170 degrees Celsius.

  2. In a bowl, sift the chocolate powder, icing sugar and ground almond. Whip the egg white to foam and add sugar and continue whipping until you achieve a stiff.

  3. Fold the dry ingredients into the egg white, adding them a little portion at a time.

  4. Using a piping bag, pipe the mixture on parchment paper in little circles as to your desired size and shape.

  5. Sprinkle with icing sugar on top and allow to stand for an hour or until a layer of skin start to foam on top.

  6. Bake for 8 to 10 minutes or until well risen

  7. Set aside and allow to cool

 

For the Butter Cream Filling

  • 12 grams sugar

  • ½ of an egg white

  • 40 grams butter

  • ½ tsp corn syrup

  • ½ tsp vanilla bean paste

 

Procedure:

   1.  Whip the white and sugar over a double boiler. Add the butter and corn syrup and whip to soft peak.

2.     Add the vanilla bean paste and egg white.

3.    Refrigerate until the mixture thickens.

4.    Add the filling to the macaron shell. The filling will ooze outwards.

 

Macaron with Chocolate Ganache Filing

Ingredients:

·         4 large egg white

·         1/3 cup caster sugar

·         1 ½ cup icing sugar

·         1 cup almond meal

·         2 grams salt

 

Procedure

1.    Preheat oven to 150 degrees C

2.    Mix egg and cater sugar in a bowl until stiif enough to turn the bowl upside down without falling out.

3.    Sift the almond meal and icing sugar and salt. Fold into the egg white mixture using a rubber spatula. The mixture should be smooth and not runny.

4.    Bake until well risen.

 

Ganache Recipe

Ingredients

·         100 grams chocolate

·         30 ml cream

 

Procedure:

1.    Boil the cream over low heat and pour over the chocolate. Let stand for a minutes and stir. Remove from heat and allow the residual heat to melt the chocolate. (Aside from direct heat, you can melt the chocolate in a double boiler or in the microwave. Do not overcook the chocolate. Otherwise, it will have a bitter taste).

2.    Allow to cool a little before piping into the macarons.

 

Remember that overmixedmacarons can be flat and they will have no foot while under mixed type will have too smooth top.

If your first attempt in making chocolate macarons fails, do not lose hope. Even professionals experience difficulty in doing it. Have a lot of practice and in time, you can have the perfect macarons that will satisfy your taste buds. 

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