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Chocolate Macarons
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
food processor, Sifter, hand mixer with wisk, hand mixer with whisk, rubber spatula, piping bag, toothpick, silicone baking mat, circular tip
Recipes made to your taste
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Step 1/ 10
- ⅛ cup confectioner’s sugar (114g)
- unsweetened cocoa powder (7g)
- ⅛ pinch salt
- almond flour (50g)
- food processor
- Sifter
Sift together 114g powdered sugar, 7g cocoa, pinch of salt, and 50g almond flour. Pulse 8-10 times in food processor and set aside.
Step 2/ 10
- ⅛ egg whites
- sugar (28g)
- hand mixer with wisk
Whip 2 egg whites in low until frothy, add 28g of sugar in thirds
Step 3/ 10
- ⅛ tsp cream of tartar
- hand mixer with whisk
Once the egg whites begin to turn white, add 1/8tsp of cream of tartar, whipping on medium to soft peaks
Step 4/ 10
- ⅛ tsp vanilla extract
- hand mixer with whisk
Once at soft peaks, add 1/2tsp of vanilla extract, whipping on medium/high until stiff peaks
Step 5/ 10
- rubber spatula
Add almond mixture in thirds, folding GENTLY to the ribbon stage
Step 6/ 10
- piping bag
- toothpick
- silicone baking mat
- circular tip
Using a piping bag and circular tip, pipe macaron mixture onto silicon macaron sheet. Drop pan 5-6 time to get out air bubbles, and use a toothpick to get out any extra bubbles and water on tip of finger to smooth
Step 7/ 10
Dry macarons at room temp 30min-2hours until crust (not sticky to touch)
Step 8/ 10
Bake at 320 for 14-16 minutes
Step 9/ 10
Cool fully on the pan, then fill with ganache (see next step)
Step 10/ 10
- ⅛ oz heavy cream
- ⅛ oz chocolate
- ⅛ tsp vanilla extract
- ⅛ pinch salt
GANACHE: put all ingredients in bowl and microwave 1 min. Let sit for 5mins and whisk until smooth. Put in fridge for 20mins and whisk until smooth (texture of peanut butter)
Enjoy your meal!
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