PARISIAN MACARONS (chocolate macarons)★Recipe video★. I've found that once you start making French Macarons you become addicted to them. These Chocolate Macarons are a little tricky to perfect as there are so many factors at play – the quality and amounts of ingredients, the mixing of the. In this video, you'll see how to make little cookie sandwiches with dark-chocolate meringue that look like tiny hamburgers.
Check out a top-rated recipe for Macarons. Macarons Chocolate, How To Make Sandwich, Macaron Recipe, Creamed Eggs, Freshly Baked, Almond Flour, Tray Bakes, Food Videos, Parisian. Parisian Macarons Recipe, Cookie Recipes, Dessert Recipes, Yummy Recipes, Frosting Recipes, Sweet Desserts, Candy Recipes, Dessert. You can cook PARISIAN MACARONS (chocolate macarons)★Recipe video★ using 9 ingredients and 15 steps. Here is how you achieve it.
Ingredients of PARISIAN MACARONS (chocolate macarons)★Recipe video★
- It’s 75 g of (4/5 cup, 2.6 oz) almond flour.
- Prepare 110 g of (1 cup, 3.9 oz) powdered sugar.
- It’s 2 Tbsp. (10 g) of cocoa powder.
- You need 70 g of egg white (2 egg whites, LL size).
- Prepare 40 g (1/5 cup) of granulated sugar.
- You need a few of drops of lemon juice.
- It’s of ■ganache.
- Prepare 1/4 cup (60 g) of heavy cream.
- Prepare 1/4 cup (50 g) of bitter chocolate.
Read the full recipe after the video. This is by far the EASIEST macaron recipe out there! On my first try I followed the recipe as written, and although the batch came out slightly burnt (as others have posted), they were still yummy. Shown here: plain macarons with lemon buttercream and a chocolate macaron with vanilla buttercream. (Save remaining buttercream for another use.) Top with remaining macarons to make sandwiches.
PARISIAN MACARONS (chocolate macarons)★Recipe video★ instructions
- ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=ve0yAdjQ4YY&t=43s.
- Preheat a oven to 230°F. Sift powdered sugar and cocoa powder together and mix well with almond flour..
- Add a little lemon juice to egg white. Beat until it becomes watery and smooth..
- Whip it with a hand mixer on high speed. When it gets white and fluffy, add granulated sugar in 4 parts. Whip it until it forms stiff peaks..
- Mix the bottom with a whisk. Whip it with the hand mixer while slowly drawing 10 circles on low speed..
- Sift dry ingredients in it in 3 parts with a strainer. Mix it each time while cutting the batter and turning the bowl..
- Mix more even after the powderiness disappears. Make heavy batter smooth and soft. Mix it until it fold down like a strip and flows slowly. Put the batter in a pastry bag..
- Stop the oven which has been preheated to 230°F (process 2) and leave the door open for about 5 minutes..
- Squeeze the batter on a baking tray. Leave a space between each batter. Hit the bottom of baking tray and flatten each batter..
- Crush bubbles with a toothpick. Put it in that oven (process 8) and dry its surface. (Leave the oven off.) Prevent the remaining batter from drying..
- Dry till you can touch it without batter sticking. Preheat the oven to 356°F and bake at 302°F for 15 minutes. Bake it until the upper part doesn't move..
- Dent the middle a little. Bake the remaining batter as well..
- Make ganache. Put chopped chocolate in a bowl. Pour hot heavy cream into the bowl, and wait 30 seconds as it is. Mix slowly and melt the chocolate..
- Squeeze the ganache on a macaron shell. Top it with another macaron shell to make a sandwich..
- Cover with plastic wrap and let it sit for 6 hours at room temperature and for 12-18 hours in a fridge. (Freshly baked macaron is soft and moist but when cooled it gets dry and hard. Please let it sit for a whole day to soften.).
They are super simple, easy Chocolate Macarons. The chocolate macaron shells are simply my favorite! I just got this new silicone mat, and I absolutely These are some rich chocolate macarons, with a dark and indulgent filling. Enjoy this detailed recipe to make your favorite gluten-free cookies! Choice of filling: chocolate ganache, white chocolate ganache, salted caramel filling, or jam.