Sunday, April 9, 2017


adapted from :    homecookingadventure...

Macaron Batter :

1  cup  powdered sugar  (125 gm)
1/2  cup  powdered almonds  (50 gm)
3  tbsp  unsweetened cocoa powder  (25 gm)
2  large  egg whites, at room temperature  (66 gm)
5  tbsp  granulated sugar  (75 gm)
pinch of salt

Chocolate Filling :

1/2  cup  heavy cream@UHT Dairy Whipping Cream  (120 gm)
120  gm  bittersweet chocolate, finely chopped
1  tbsp  unsalted butter, optional  (14 gm)
1  tsp  instant coffee, optional

Directions :

1.  Preheat oven to 350'F/180'C.

2.  Line two baking sheets with parchment paper and have a pastry bag fitted with a plain tip nozle (about 1/2 inch/12mm) ready.

3.  Grind together the powdered sugar with the almond powder and cocoa powder so there are no lumps; use a blender or food processor.  Then sift the mixture into a large bowl and discard the larger lumps.

4.  Using a mixer beat the egg whites and pinch of salt until they begin to rise or foamy and hold their shape.  While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

5.  Fold the dry ingredients, in two batches, into the egg whites with a rubber spatula.  When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.

6.  Pipe the batter on the prepared parchment-lined baking sheets in circles evenly spaced.  Tap the baking sheet a few times on the counter top to remove air bubbles.  Allow the macarons to sit for about 20 to 30 minutes until a "skin" forms and they are no longer wet when slightly touched.

7.  Bake them for about 10 to 15 minutes.  Let cool completely then remove from baking sheet.

8.  To make the chocolate filling :  In a small saucepan heat the cream and instant coffee if used.  When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate.  Let sit one minute, then stir until smooth.  Stir in the butter.  Let cool completely before using.

9.  Spread a bit of batter/chocolate filling on the inside of the macarons then sandwich them together.

10.  Let them stand at least one day before serving, to meld the flavors.  Serve macarons at room temperature...

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