Chocolate Macarons
For 10 macarons
Ingredients:
100g of chocolate ganache (see 1st recipe)
For the Macarons:
100g of almond flour
100g powdered sugar
10g natural cacao powder
2 large egg whites
¼ teaspoon of cream of tartar
50g sugar
METHOD
- In a medium bowl, sift together almond flour, powdered sugar and cacao powder twice. Set aside.
- In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat. Slowly add the sugar one tablespoon at a time .Increase the speed until medium high and beat hard until hard peaks form.
- Sift the almond flour mixture over the beaten egg whites. Gently fold the mixture running the spatula clockwise from bottom, up around the sides and cut the batter in half. The batter will look thick at first, but it will get thinner as you fold. Be careful not to over mix the batter otherwise the macaron will be too heavy. To teat if the batter is ready drop a small amount of batter and count to ten. If the edges of the ribbon are dissolved within ten seconds the batter is ready.
- Transfer the batter into a piping bag with a round tip.
- Pipe out 1.5 inch circles on two baking sheets lined with parchment paper. You should get around 42 circles. Tap the baking sheet firmly on the counter to get rid of any air bubbles.
- Let the raw macarons rest and dry for 15-30 minutes so it develops a sort of skin.to see if it is ready to be baked lightly touch one macaron and if the batter doesn’t stick to your fingers it is ready. Preheat the oven to 150 degrees celcius.
- Bake the macarons for 18-20 minutes. To check if it is done remove one macaron if it comes off without sticking it is done.
- Cool the macarons for 15 minutes then pipe the ganache. You can keep these in an air tight container in the fridge for up to 5 days or you can freeze them for up to 5 months.
- ENJOY!
