|My first macaron – not perfect but a good start!|
Chocolate Macaron Recipe
- 120 g chocolate (I used my favourite: Lindt 70% dark cooking chocolate)
- 80 g butter
- 30 g double cream
1. Chop dark chocolate and slowly melt it
- 3 egg whites
- 200 g icing sugar
- 125 g almond meal
- 15 g raw cacao powder
- 30 g granulated sugar
8. Place in the fridge for 24 hours before serving.
|Piping the macarons – I have a small oven, it makes things harder|
|Voila! Bon appetit!|
Five Macarons Making Tips for Beginners
Separate your eggs the day before (24hrs), and store the whites at room temperature in a covered container. You can age the egg whites for 48 hours (covered, in the fridge).2. The final batter looks like ‘magma’
It should be thick. If you drag a spoon across the batter, it should return to its original position within 10 seconds. You can also test by placing a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
3. Let the macarons to rest before baking
After you pipe the macarons and before baking, a 30 minutes to 1 hour wait is necessary (or until a skin forms).
4. Let the macarons to completely cool off before filling
This is to avoid the filling oozing out. Also if you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy.
This is by far the hardest part of the experience! If you eat the macarons right away you are likely to discover air pockets and the macarons would crumble. However, waiting 24 hours allows the texture to soften.