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Chocolate macarons

by Ada Parisi
5 min read

Merry Christmas to all! To celebrate, here's my first attempt at macaron theme, the legendary French pastries which are nothing but a very light mixture similar to meringue, made with egg whites, sugar and almond flour. All colorful and stuffed in a thousand ways. I offer them to celebrate Christmas: they are not perfect, but to be the first time I'm pretty satisfied since regarding macarons there is a climate of terror (do not inflate, break, remain liquids, shatter etc etc). I wanted to do rossi because I want to put them next week in the dessert buffet for new year's Eve and have them stuffed with a simple dark chocolate ganache. I have to say, not loving the meringue, not fond of either the macaron, but to my partner like so much and actually are quite lovely to be submitted. Let's say that, If you want to impress your guests, It is worth addressing this fatigue.

Ingredients for 8 people:

  • 220 grams of ground almonds
  • 340 grams powdered sugar
  • 190 grams of egg whites
  • 40 grams of flour 00
  • 90 grams caster sugar
  • Red food coloring (or color you prefer, to taste)

for the ganache

  • 350 grams of dark chocolate 60%
  • 250 ml of cream

In a bowl, sift the almond flour, the 00 and powdered sugar. In a bowl beat the egg whites until stiff with caster sugar, then gently incorporate, floor plan, the sifted flour with powdered sugar until mixture is smooth, Finally, add the dye and mix gently into the mixture.

Coat the baking pans with parchment paper (you will need at least 3 with this dose). Put the mixture into a pastry bag with a smooth nozzle and make macarons with a diameter of about 3 cm, well spaced from each other. Let them rest an hour and then bake for 12 minutes n a preheated oven at 160 degrees in ventilated mode.

For the ganache, put the cream in a saucepan and bring almost to a boil, Meanwhile chop the chocolate and put it in a bowl. Pour the boiling cream over the chocolate and stir until the mixture is smooth and dark. Allow to cool until the desired density. Put the ganache in a pastry bag and fill the macaron.

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