Macaron is a sweet meringue based confection made with egg white, granulated sugar, icing sugar, ground almond or powder. The macaron is a sandwiched between two cookies commonly filled with buttercream, ganache or jam. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional raspberry, chocolate to the new foie gras, matcha, which are often said to be difficult to make.
A very popular treat in France, macarons have not only charmed foodies of other nations with their delicate texture and pretty colors, it also fascinated me since long time. Macarons are not difficult to make, but they can be finicky. But, I tried these and it not only looks beautiful, taste delicious too.
This recipe is for cocoa meringues with chocolate ganache filling, but you can customize it to any flavor and filling you'd like.
Ingredients:
For the macarons:
3 egg whites (room temperature)
1 1/2 cup powdered sugar
1 cup almond powder / you can grind blanched almond until very fine.
2 tablespoons cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon of salt
For Chocolate Ganache
1/2 cup cream
2 tablespoons chocolate chips or chopped chocolates
Directions:
Preheat oven at 250 degree C. Use parchment paper for baking macarons so they won't stick to the baking sheet.
Place the almond powder, powdered sugar, salt and cocoa in a bowl and mix the ingredients until no lumps remain in the mixture.
Place egg whites in a bowl of glass and whisk them until they form white, stiff peaks, for this you need time and patience to whisk it continuously. Add the sugar and beat until peaks become stiffer and turn glossy.
Now gently fold the batter into the egg white mixture.
Fill a pastry bag with batter or simply use a spoon . Squeeze the pastry bag and pipe circles of batter or use a spoon to make a batter circle onto the baking sheet. The batter circles will spread , so give them plenty of space.
Place the baking sheets in oven and bake for about 15 minutes at 180 degree C.
For filling:
Heat the cream and remove it once it begins to steam.Pour the cream over the chocolate. Let the hot cream melt the chocolate for few minutes then mix together until it becomes a smooth creamy chocolate ganache.
Pipe the filling onto half of the macaron halves. Position the icing tip in the center of the macaron half and squeeze about a teaspoon of filling onto the macaron. Repeat with half of the macaron halves you baked. Cover the filling with another macaron half. Gently position a second macaron half over the filling and lightly press it down, like a sandwich.
Sprinkle it with cocoa powder on top of each macaron to look more attractive and for extra chocolate flavor.
Enjoy the macarons from the oven and store them in an airtight container for later use.
Pipe the filling onto half of the macaron halves. Position the icing tip in the center of the macaron half and squeeze about a teaspoon of filling onto the macaron. Repeat with half of the macaron halves you baked. Cover the filling with another macaron half. Gently position a second macaron half over the filling and lightly press it down, like a sandwich.
Sprinkle it with cocoa powder on top of each macaron to look more attractive and for extra chocolate flavor.
Enjoy the macarons from the oven and store them in an airtight container for later use.
