Chocolate Macarons

8/12/2019 Chocolate Macarons

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Chocolate Macarons(makes about 25 to 28 macarons)

macarons adapted fromHelene Dujardin

ganache adapted from Use Real Butter

For the chocolate ganache:

115 grams chocolate, finely chopped - Note [1

125 ml hea!y cream

15 grams unsalted butter, diced

Stove method: "lace the chopped chocolate in a heat-proof bo#l$ "lace the hea!y cream in a

small pot and heat o!er medium heat until the hea!y cream comes to a simmer (small bubbles

appear on the sides of the pot)$ "our the hot cream onto the chocolate and let it stand for 1

minute$ %tir the mi&ture until all the chocolate has melted and the mi&ture is smooth$ 'dd in

the butter and stir until all the butter has melted$ et the mi&ture cool at room temperature

until the ganache has thickened$ ou can place it in the fridge to speed up the process$

Microwave method:"lace the hea!y cream in a micro#a!e-safe bo#l (glass or ceramic)$

*icro#a!e the cream on medium for + seconds until the cream is hot$ 'dd in the chopped

chocolate and stir the chocolate #ill start to melt$ "lace the bo#l back into the micro#a!e

and micro#a!e for 1 seconds$ %tir the mi&ture and if there.s any remaining un-melted

chocolate, repeat the process (do not micro#a!e for too long at one go unless you #ant to

burn your ganache)$ /nce all the chocolate has melted, add in the butter and let the mi&ture

cool$

0f making the ganache a day in ad!ance, co!er and refrigerate it$ ake it out of the fridge 15

+ minutes to let it soften before filling the macarons$

For the macarons:

11 grams almond flour Note [2

1 grams icing sugar Note [+

1 grams cocoa po#der - Note [3

1 grams aged egg #hites, at room temperature - Note [5

5 grams granulated 4 caster sugar

%ift the almond flour, icing sugar and cocoa po#der in a large bo#l$ 'lternati!ely, place it ina food processor and blit for se!eral seconds to break up any lumps$ 0t is essential to remo!e

the lumps so that there #ill not be any bumps on top of the macarons$

0n a clean, dry, oil-free bo#l, add in the egg #hites (Note [6)$ 7sing an electric mi&er, turn

the speed to lo# and #hisk the egg #hites for 1 seconds$ 0ncrease the speed up to high and

#hisk for another + seconds, until the egg #hites and foamy and #hite in colour$ 'dd in the

caster sugar 1 tablespoon at a time and #hisk for + seconds (on high speed) before

adding the ne&t tablespoon$

ontinue #hisking on high speed until the meringue is #hite, shiny and forms stiff peaks

(Note [9)$ o check for stiff peaks, turn off the electric mi&er and lift it up and turn it upside
http://www.tarteletteblog.com/2008/06/snickers-macarons.htmlhttp://userealbutter.com/2009/01/22/chocolate-macarons-recipe/http://userealbutter.com/2009/01/22/chocolate-macarons-recipe/http://www.tarteletteblog.com/2008/06/snickers-macarons.html


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do#n$ 0f the meringue remains !ertical and did not droop do#n, the meringue is ready$ 0f not,

continue #hisking and check fre:uently you don.t #ant to o!er#hisk the egg #hites$

/nce the meringue is ready, add in the almond flour, icing sugar and cocoa po#der all at

once$ 7sing a large rubber spatula, fold in the dry ingredients until no streaks of dry

ingredients remained (Note [8)$ ;o scrape the sides fre:uently to incorporate all the dryingredients$ he batter should be shiny, sticky, thick but li:uid (this is #hat they like to call

scoop up some batter and drop some it on to itself, the dropped batter

should slo#ly sink and merge back #ith the remaining batter in more than 5 seconds but less

than 2-+ seconds$ 0f it sinks and merge back #ithin 5 seconds, it is likely that you ha!e

o!er-mi&ed the batter$ 0f it doesn.t sink back, fold a fe# more times, and test again$ 0t is a

tricky balance you can.t under-fold and you can.t o!er-fold either$

ine se!eral baking sheets #ith baking parchment (Note [)$ ransfer the batter into a large

piping bag #ith a plain tip$ he batter should flo# out easily$ "ipe small rounds of batter

(about 1-inch in diameter) onto the baking sheets, lea!ing a 1$5-inch spacing in bet#een

(Note [1)$

'fter piping, bang the sheets on the table counter to release air bubbles and to flatten the

shells$ 7se a tooth-pick to poke the air bubbles (especially the big ones) and a small spatula

to smooth out the tops$ his step is optional but it does help to gi!e you prettier macarons$

et the macarons rest for 35 minutes (#eather in %ingapore is humid, hence 0 let them rest

longer, if the #eather is dry, you.ll only need to rest them for about 2 to + minutes)$ ouch

them gently (top and the sides) they should not be tacky 4 sticky and they #ill not be shiny

anymore$

"reheat the o!en to 15 degrees elsius$

?ake the macarons, one sheet at a time, for 1 minutes, then rotate the sheets 18 degrees and

bake for another 8 minutes until the top is crisp and the feet do not #obble touch the top

gently and if you see the feet shaking, they are not ready yet bake and check e!ery 1 minute

(Note [11)$

"lace the baking sheet on a #ire rack$ et the macarons cool for 5 minutes$ %lide the

parchment paper of macrons onto a damp tea to#el$ he thermal shock (hot from the

macarons and cold from the damp tea to#el) #ill help to release the macarons from the

baking parchment$ @emo!e the macarons from the baking parchment and cool completely ona #ire rack (Note [12)$

"air the macarons so that the same sie ones are matched together$ "lace a heaping teaspoon

of chocolate ganache (more if desired) in the middle of a macaron$ %and#ich #ith the other

macaron gently t#isting and pressing it do#n until the ganache e&tends to the edge of the

macaron$

Do not eat the macarons immediately!

"lace the macarons in a container and refrigerate them for 23 hours to help the fla!ours meld

together the ganache #ill help soften the macaron to achie!e the crispy e&terior, che#y


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interior te&ture$ ake them out of the fridge 15 minutes before ser!ing so that they #ill be at

room temperature$

onsume them #ithin 1 #eek$

Notes:

[1 ou can use any type and combination of chocolate milk chocolate, dark chocolate,

mi&ture of 9A #ith 5A etc$ 0 used all 9A because 0 don.t really like s#eet macarons and 0

#ant the dark chocolate to offset the s#eetness of the macarons$

[2 'lmond flour B almond meal B almond po#der B normal almond grind into po#der$ '

fine almond flour #ill gi!e you a smooth macaron top$

[+ 0cing sugar B po#dered sugar$ 0t is essentially a mi&ture of finely ground sugar and corn

starch$ ?uy a good :uality brand of icing sugar it #ill ha!e a higher sugar and lo#er corn

starch content than those cheaper brands$ 'pparently corn starch is essential in a macaron

recipe, so don.t try to make your o#n icing sugar, Cust get a good :uality brand #ill do (0 like

to use the %0%brand)$

[3 ocoa po#der 0 used ;utch-processed cocoa, but it.s perfectly fine to use natural cocoa

as #ell$

[5 Dgg #hites 'ging the egg #hites reduces the moisture content, #hich makes it easier to

get a good meringue$ old eggs separate more easily crack the eggs and place the egg

#hites in a container$ Make sure their is no trace of yolk or water in the container$ o!erand refrigerate them for at least a day, up to a week$ et the egg #hites rest at your table

counter for at least 30 minutes until it has returned to room temperature before using$

old egg #hites #ill not #hip #ell making it harder to get a stiff meringue$ 0 used fresh egg

#hites, so 0 aged them by micro#a!ing them 2 seconds on medium$ o free!e the egg

yolks,place the egg yolks in an ice-tray (one egg yolk per compartment) and add in 143

teaspoon of sugar to each yolk$ %tir #ith a small spoon until the sugar has been incorporated

and freee the yolks$ 7nmould and #rap them #ith plastic #rap$ %tore in a iploc bag in the

freeer$

[6 *eringue is !ery sensiti!e to fats, and li:uid$ he bo#l needs to be clean, dry and oil-

free$ 'pparently stainless steel bo#l #orks best but 0 used my plastic mi&ing bo#ls and theresults #ere not too bad$

[9 his !ideosho#s you #hat it means to #hisk egg #hites into stiff peaks$ he !ideos

mentioned abo!e are good references too$

[8 he figure-of-eight method of folding #ill not #ork here$ 0 used a cut, fold and turn

method$ 0t.s essential to kno# the consistency of the final meringue so you.ll kno# ho#

much to fold$ heck out the !ideos mentioned abo!e$

[ 7se only baking parchment 4 baking paper to line the baking sheets$ ou can use a silicon

mat if you ha!e one (some say it.ll stick, 0.m not sure since 0 don.t ha!e one)$ "o not usealuminium foil or try to butter the sheets#0f you are ha!ing problem #ith the baking
http://www.sissugar.com/http://www.youtube.com/watch?v=EpicWVE76l0&feature=fvwp&NR=1http://www.sissugar.com/http://www.youtube.com/watch?v=EpicWVE76l0&feature=fvwp&NR=1


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parchment not staying in place, place a small drop of meringue batter on all four corners of

the baking parchment and press it do#n on to the baking sheets$ his #ill keep the baking

parchment from mo!ing about$

[1 he meringue batter #ill be li:uid and flo#y, o pre!ent the batter from flo#ing out

#hile you.re filling it, t#ist the bottom of the piping bag and place the piping bag into a tallglass before filling it$ %ome suggest piping the macarons at a degrees angle 0 find that a

bit hard because the batter is :uite li:uid, so 0 like to pipe them at a 35 degrees angle #ith the

piping tip !ery close to the baking parchment$ hen 0 press gently and count to three then

lifting it up in a flicking motion$ $ractice makes perfect%he macarons #ill spread a little

#hile resting, so it.s essential to lea!e some space in bet#een$

[11 0 learned this the hard #ay under-baked macarons #ill stick terribly onto the baking

parchement and the macarons #ill sink into their feet$

[12 *acarons can be stored in an air tight container for 2-+ days before filling them$ /nce

filled, they need to be stored in a refrigerator$

http://foodismylife.wordpress.com/2012/03/19/chocolate-macarons/
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Chocolate Macarons