CHOCOLATE MACARON RECIPE
HOW TO MAKE
Today I will tell you all the steps that you must follow to get the perfect macaron. Read everything very carefully, and do not skip a single step. Everything, however important it may seem, counts.
The macaron is pure accuracy, much more than any other recipe you have made, but if you follow the steps with patience and in order, in a spell you have some delicious macarons ready.
Let's go there!
Ingredients:
140 g egg whites (about 5 egg whites M about.) Do not forget to weigh them!
260 g of icing sugar
160 g almond powder (the best is almond flour brand Borges)
25 g of chocolate powder
40g white sugar
- Egg whites do not have to be the pasteurized ones that sell in supermarkets. You can use, and I recommend you do, fresh clear. You can read there that it is necessary to age them, that is, to separate them from the yolk and leave them in the refrigerator 2 or 3 days covered with film paper. NEEDLESS. You can separate them at the same time that you are going to make the macarons. The only important thing is that they are at room temperature.
- As for sugar glas, use the sugar sold in supermarkets or pastry shops and run away from the facts at home by yourself.
"The almond powder is another key element. Ideally you should buy almond flour. Most commonly you find ground almonds with a much larger granulation than flour. This will mean double work, because when you are sifting you should give it strong with a mortar or something similar against the sifter to make much finer almond.
- Uses a chocolate of good quality, type Chocolate Valor. Do not use sugar-free powdered chocolates, or those that are for breakfast or those used to make chocolate into the cup.
Preparation (read carefully and follow the steps to the letter)
1. The first thing is to take the eggs out of the refrigerator a few hours before making the recipe. I have already said that the most important thing is that they are at room temperature.
2. Have already prepared the template to make the macarons. These templates can be obtained by Internet. They are very easy to find. But you can do it yourself with a simple folio, a pen and a zeal. Leave a small gap between the circles and make as many as you can on your oven tray. This is how I did it. Fast and easy.
I know there are specific mats to make macarons, but after having read thousands of opinions on the net, it is clear to me that it is much better to use baking paper.
3. Start by sifting the ground almond or almond flour 2 times. Remember that it is better to buy the almond meal. When thinner the better. If you do not get the sifted flour using a mortar.
4. Mix the glass sugar with the chocolate and sift it all together 1 time, to re-sieve it on the ground almond 1 time.
5. When all the dry ingredients are already mixed sift all together about 2 or 3 times. Yes, the key to a good macaron is to sift, sift and sift. As many times as you want, until you get bored haha.
6. The time has come to mount the egg whites to the point of snow. You can do it with the blender electric rods or like me, with the kitchen aid rods. It starts at medium speed to climb at high speed. When you see it starts to form "foam" add the white sugar and continue beating. You will know that the whites are at the perfect point when you can form hard peaks (you will see it when lifting the rods).
7. Now comes the time of macaronage, ie the time to create the dough by mixing the dry ingredients with the damp (meringue). For this you need a large and deep bowl. If you have mounted the whites with the Kitchen Aid you can do it in the same bowl of the kneader. Mix the dry ingredients with the whites, with wrapping movements pressing against the walls. Do not be afraid at the time of mixing, do it with decision, because this mixture should not be hard or consistent, but light and smooth, as if it were lava, but without exceeding. We should not be too liquid.
8. Once we have our ready dough ready to prepare the pastry. It is best to use a large round nozzle, but if you do not have it, you can cut the tip of the sleeve. So that the dough does not drain and fall when we throw it, it closes the end with a clamp.
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| Macarons |
9. We will make our macarons filling the circles we have drawn or printed, but we will do it on a paper of oven that we will place on top. Remember that the baking paper is transparent and you will see them perfectly. Place the sleeve straight, remove the clamp and let the dough fall without moving the sleeve. Just squeeze. Do not let the dough extend right up to the end of our circle, because seconds later you will see how alone it expands a little more leaving us a macaron too large. Fill the circle up to approximately 70%
And now the stuffing! Let's make chocolate ganache:
Ingredients
200 ml cream 35% fat
200 g of chocolate (I used chocolate with milk Valor)
Preparation
1.Put the cream in a saucepan over medium heat and let it come to a boil. While you can chop the chocolate.
2. When the cream comes to a boil, remove it from the heat and pour the chocolate. It stirs constantly until it melts and completely melts with the cream. Let it quench and then pour it into the refrigerator to make it look consistent.
3. To fill the pastry bag it is necessary to take the ganache out of the refrigerator a little earlier so that it is not so hard. You can use the nozzle you want (I used # 22 of wilton). Then stuff your macarons and enjoy them.