When I was a kid and we’d go to the big city (a.k.a. Rouen), we’d come back with a massive box of macarons. There was a family owned company called Auzou Chocolat that made delicious macarons. It was the absolute treat. My favorites? Salted caramel, lemon, passion fruit and chocolate macarons. And I was always told how tricky there are to make.
The title is lying. It wasn’t my first time. I tried once when I lived in Glasgow. I achieved the right consistency and taste after cooking but the shape was a miss. For so many reasons.
This time, however, a few years later, I took it very slow. A lot of space, all the ingredients ready in separate containers and a full day ahead of me. Plus, I had the right equipment this time, i.e. a food processor, which of course, helped a lot.
And this time, the macarons turned out very well! They tasted good, they had the right shape and the right consistency! Chewy in the middle just how you want them. So below is how I did it!
|For the macaron shells||For the chocolate frosting|
-3 (or 100g) small egg whites
-1/2 cup white sugar
-1 cup almond flower
-1/2 cup and 2 tbsp powdered sugar
-2 1/2 tbsp cocoa powdered
-5 tbsp unsalted butter
-1/3 tbsp cocoa powder
-2 3/4 powdered sugar
-1/2 tsp vanilla extract
-4 tbsp milk
1. For the chocolate macarons. Before you start baking, make sure you have all the ingredients ready to the exact measurements in individual containers, along with all your equipment ready.
2. Sift powdered sugar, almond flour, and cocoa powder together in a bowl. Set aside.
3. Place a glass bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water. Put the egg white and white sugar in the bowl and whisk until the sugar has completely melted and the liquid is frothy. Transfer the liquid to a food processor and beat at high speed with the whisk attachment. When the meringue becomes glossy and stiff peaks form, stop the whisk.
4. Add the dry ingredients to the meringue little by little. Use a silicon spatula to fold gently, forming a J, until all the dry ingredients are incorporated. Pick some batter with the spatula and try to form a figure 8. If the ribbon doesn’t break while forming the 8, the batter is ready.
5. Place parchment paper on a baking tray or use a silicon mat. Put batter into a plastic piping bag. You can just cut the tip instead of using a nozzle. Pipe circles according to preferences or drawings on silicon mat.
6. When you’re done piping, bang the tray against the table or counter a few times to release air bubbles that are in the batter. This is a very important step. You don’t want your shells to grow hollow and crack after cooking. Set aside for 40 minutes.
7. Pre-heat your oven to 160°C. Bake one tray a time. Bake for 4 minutes, then rotate the tray and bake for another minute. Check the macarons to see if some sides need more cooking and whether you need to rotate the tray again. Cook for another 2 to 4 minutes. Remove from oven and let cool at room temperature.
8. For the chocolate frosting. Sift the powdered sugar, and cocoa powder in a small bowl and set aside.
9. In the bowl of a food processor, add the softened butter and whisk on medium-high speed for about a minute. Add in progressively dry ingredients and whisk at slow-medium speed.
10. Add in vanilla extract and milk. Whisk at high speed until smooth. If the frosting is too thick, add more milk; if too runny, add more powdered sugar. Put the frosting into a piping bag with any nozzle.
11. Pipe on to of half the macarons. Top each shell with another macaron.
12. You can eat the macaron right now, or put them in the fridge for a few hours, and let them outside at room temperature to obtain a more chewy texture.
Have you ever tried to bake macarons? Did you manage? How did they turn out? What flavor? Do you like macarons? What is your favorite flavour?
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