One of the most popular flavors in the world has been used in almost all of the food across places. From sweet to savory- the varieties are endless! Every time I go into places, Chocolates never let me down as they are seen in my surroundings. It is such an obsessive way for me to have one as it can lead me to addiction once I get a bite of it. Nevertheless, I can have them and make them into something different by creating such treats that will delight our day.
One of my routines, whenever I go out, is to go to Patisserie shops, I tend to buy a lot of treats- most of the treat I bought are croissants, fish floss buns, and macarons. I also buy a cup of coffee for myself, especially on a bright sunny morning. It is such a refreshing way for me to start with these treats filled with the energy of happiness as I cherish each day.
Moving on, I’ve been making chocolate macarons for numerous times and I finally wanted to share to you how I made them. Through experiments, I tend to come up with my own recipe. If you are interested in this blog, Feel free to have my recipe down below. I will be posting the full recipe and tips on how I make these delicate and delicious treats. I advised you to read each detail because macarons aren’t easy to make. Once you skip a single step, the expected result will no longer be a successful one.
You will need the ff:
For the Paste:
150g of almond flour
150g of icing sugar
110g egg whites (divided for the meringue and paste)
10g of cocoa powder
For the Syrup:
150g of granulated sugar
40g of water
For the filling:
100g of dark chocolate, sliced into small chunks
40g of heavy cream
5g of butter
Procedure: (Prep Time: 1 hour and 20 minutes)
Preheat the oven to 300°F, Prepare two baking trays lined with parchment paper or Silpat
In a large bowl, sift together the almond flour, icing sugar, and cocoa butter. Add half of the egg whites. Mix the mixture until it forms into a paste.
In a large saucepan, Place in the sugar and the water. Mix the mixture until it is combined then heat the saucepan until it reaches 240°F. Meanwhile, In a stand mixer, Add the other half of egg whites then whisk until it gets foamy.
Once it reaches 240°F, carefully pour the mixture in the foamy mixture in a slow steady stream way. Mix for 5~10 minutes on a high speed until the meringue is glossy and can hold stiff peaks.
After the meringue is formed, Add ⅓ of the meringue into the paste mixture. Fold the mixture until it is incorporated. Add in the rest of the meringue mixture then fold until it forms a lava-liked or ribbon-liked texture.
Place the mixture into a piping bag fitted with a round tip. Pipe 3cm of circles onto the tray. Bang the tray on the countertop to release the air bubbles.
Let it rest for 20~40 minutes until the skin is developed or set in the macaron shells.
Bake the macarons for 13-15 minutes. Let it cool down before removing and filling
Meanwhile, In a small microwave-bowl, Add in the dark chocolates, heavy cream and butter then microwave the mixture for 30 seconds until melted. Mix the mixture until smooth. Let it rest in the fridge for 20 minutes until set then put it in a piping bag.
After cooling down the shells and letting the filling set in the fridge. Pipped an amount of feeling in the macaron shell and sandwich it with the other macaron shell.
Place the filled macarons in the fridge and let it mature for 24~48 hours. It is better for them to serve for a moist and softer texture.
You can let them sit in the fridge for 2~5 days or in the freezer for 1 month.