Macarons are stuffed cookies of French origin considered a delicatessen. It is not an easy recipe and rarely goes out to the first, but in recipes we have wanted to share with you a recipe that is quite infallible even for beginners. It takes your elaboration time, you have to be patient, but the result is well worth it, you will see that, once the tests, you will not be able to stop eating. Chocolate are always the most triumph, so if you want to start in the world of macarons made at home, we will prepare this wonder of recipe. Here are all the tricks and advice to know how to do chocolate macarons!
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make chocolate macarons: |
| For chocolate macarons :: 150 grams of ground almond 150 grams of sugar glas 20 grams of cocoa powder without sugar 40 milliliters of mineral water 150 grams of granulated sugar 3 egg whites (over 110 g) | For chocolate ganache :: 250 grams of black chocolate 200 milliliters of liquid cream (milk cream) 75 grams of butter without salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chocolate macarons:
1. First, prepare the macarons and for this put in a bowl the ground almond, the icing sugar and the cocoa powder. Mix and sift everything well. The ideal is to sift again and even, if you have time, do it a third time. The Macarons will be much further and without lumps.
2. Add half of the whites or somewhat less and mix well with a spatula. Booking.
3. Put the mineral water in a saucepan (it can also be running water) with the granulated common sugar. Let it boil over low or low heat for 13 minutes or until a somewhat thick syrup.
4. Beat the other half of the egg whites, which have to be at room temperature, with an electric blender. When they form firm peaks, see adding the hot syrubar in the form of a thread while you keep beating with the blender. You will have to beat until you see that the walls of the bowl are temperate or almost cold. Keep in mind that, by adding the hot syrup to beaten egg whites, the container will heat a lot and it is through beating and beat that you will cool the meringue.
5. Gradually add this meringue to the mixture you had reserved for ground almond, cocoa and sugar. Mix well, but gently. Pay attention at the bottom of the bowl, which is where the dough is stuck, to integrate all the ingredients of chocolate macarons with a spatula.
6. The ideal to make Macarons is to have a silicone mat where the gaps are already formed to put the dough. If you do not have anything, in a sheet of oven paper you can draw some circles of about 3.5 cm in diameter a little separated from each other, as macarons usually extended during baking. You will need two baked papers drawn to make two bikes of chocolate macarons with these amounts.
7. Put the dough for Macarons in a pastry bag with a smooth round nozzle and see filling the holes drawn with circles.
8. It gives small taps to the tray so that the dough settles and the possible bubbles that have been done on the surface go. Now, let dry. This phase is very important. It will depend on the ambient temperature, but at least they must stand for an hour and may need two. To verify that they are to bake, it is a macaron with the yolk of your index finger, you will see that the dough is not sticky and the touch is more dry.
9. While chocolate macarons are drying, prepare the filling, which in this case is a chocolate ganache. Thus, it chop the black chocolate with a sharp knife.
10. Heat the milk in a saucepan until it boils and remove it from the fire. Add chocolate chopped and remove with manual rods.
11. Trocea the butter and add it equally. Remove until you get a brilliant ganache. If you are a sweetness, we recommend that you also add a spoonful of sugar glasses and removes, but if you are more black chocolate, leave the ganache as is. Let cool completely to harden a little.
12. Press the oven at 170 ºC. Once the oven is hot and the mass of the dry macarons, bake with heat up and down, also with a fan if you have 170 ºC about 9 minutes or until the macarons are cooked. Be careful not to go, being cocoa, you may not detect that you are going through cooking.
13. Once baked, unmold carefully passing a spatula or a fine knife under the paper to easily remove them. Let cool in a rack. The macaron shell should form a small foot in the base, a very characteristic form of all macarons.
14. When the macarons are cold and the consistent ganache, spread a cookie with the chocolate cream. Fill to your liking. Put another cookie on top and press a little so that the chocolate ganache is distributed.
15. Once the chocolate macarons are filled, let them rest for a time in the fridge. And ready! You see that the chocolate macarons recipe is quite Labiorosa, but the result is totally worth it. I hope you liked the recipe and I invite you to visit my blog target = _blank re = NOFOLW class = outboundcakes for you.
