macarons recipe

Macarons Recipe

almond flour

sugar

tsp pure vanilla extract

tsp cream of tarter

Buttercream filling:

Tbsp salted butter (softened)

tsp almond extract

heavy cream

Use a cookie cutter or a heart shaped template to make the heart shapes on a parchment lined baking sheet. Leave at least 1 inch of space between each macaron. (If using an oven safe template, place under the parchment)

Pour the almond flour into a food processor and grind until it is a fine powder.

Next, add the flour to a sieve with the powdered sugar. Sift together into a medium mixing bowl.  Repeat this process two more times, (for 3 times total) discarding any larger pieces that don&#39;t fully sift through the sieve.  (The more you do this step the glossier the top of the macaron will be.) Set aside.

In the large bowl, beat the egg whites until frothy, about 5 minutes.  Add the cream of tartar and beat for 1 minute. To the egg whites, add vanilla and 4-5 drops of the food coloring.  (Adjust the intensity of the color to your taste) Beat to combine.

Slowly add the sifted ingredients to the egg white mixture 1/3 at a time and fold into the meringue by hand using a rubber spatula. Repeat until all is added.

Transfer the batter to a piping bag. Fill each heart with batter.

Tap the cookie sheet on a counter a couple of times to release any air bubbles.  Let sit for 40 minutes to dry on the cookie sheet.

To Bake:  After the 40 minutes, preheat the oven to 300°F. Bake macarons on middle rack for 7 minutes.  Turn the pan 180 degrees and continue baking for another 5 minutes. The cookies should be just slightly toasted on the edges.

Remove from the oven and let cool on the baking sheet for 10 minutes then carefully remove to a cooling rack to cool completely.

To Make the Filling: Using an electric mixer, beat the softened butter with vanilla extract until fluffy. Gradually add powdered sugar then add creamy (or milk) 1 Tablespoon at a time until desired consistency is reached. (It should be thick not runny.)

Transfer to a piping bag OR use an icing spatula to frost one cookie, placing another on top to form the cookie sandwich. 

These Chocolate Macarons with chocolate ganache filling taste divine, are pretty easy to make, and are perfect for holiday tables or as holiday gifts.

Chocolate Macarons with French Meringue Method

(125 grams) powdered sugar

(50 grams) ground almonds

tbsp (25 grams) unsweetened cocoa powder

egg grams) (, at room temperature)

salt

(120 grams) whipping cream

oz (120 grams) semisweet or bittersweet chocolate (, finely chopped)

tbsp (14 grams) unsalted butter (, optional)

instant coffee (, optional)

Preheat oven to 350&ordm;F (180&ordm;C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip&nbsp;(about 1/2-inch, 1cm) ready.

Grind together the powdered sugar with the ground almonds and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.

Using a mixer beat the egg whites until they begin to rise and hold their shape.&nbsp;While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. The macaronage is ready when the batter falls off the spatula in a thick ribbon and starts to settle into the rest of the batter after about 20 seconds. Be cautious not to overmix, as this can lead to flat macarons. 

Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced 1-inch (2.5cm) apart.

Rap the baking sheet a few times firmly on the countertop to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.

Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.

Prepare the chocolate macaron shells.

In a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.

Spread a bit of batter on the inside of the macarons then sandwich them together.

Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.

Prepare the chocolate ganache filling.

https://content.jwplatform.com/videos/W827hR4c.mp4

French Chocolate Macarons - delicate chocolaty cookies filled with chocolate ganache.They taste absolutely divine, pretty easy to make and they are perfect for Christmas table or as holiday gifts

French Chocolate Macarons Recipe

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Macarons Recipe

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