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We hope you got benefit from reading it, now let’s go back to parisian macarons (chocolate macarons)★recipe video★ recipe. You can have parisian macarons (chocolate macarons)★recipe video★ using 9 ingredients and 15 steps. Here is how you achieve that.
The ingredients needed to make PARISIAN MACARONS (chocolate macarons)★Recipe video★:
- Take 75 g (4/5 cup, 2.6 oz) almond flour
- Prepare 110 g (1 cup, 3.9 oz) powdered sugar
- Prepare 2 Tbsp. (10 g) cocoa powder
- Take 70 g egg white (2 egg whites, LL size)
- Take 40 g (1/5 cup) granulated sugar
- Take a few drops of lemon juice
- Prepare ■ganache
- Provide 1/4 cup (60 g) heavy cream
- Take 1/4 cup (50 g) bitter chocolate
Steps to make PARISIAN MACARONS (chocolate macarons)★Recipe video★:
- ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=ve0yAdjQ4YY&t=43s
- Preheat a oven to 230°F. Sift powdered sugar and cocoa powder together and mix well with almond flour.
- Add a little lemon juice to egg white. Beat until it becomes watery and smooth.
- Whip it with a hand mixer on high speed. When it gets white and fluffy, add granulated sugar in 4 parts. Whip it until it forms stiff peaks.
- Mix the bottom with a whisk. Whip it with the hand mixer while slowly drawing 10 circles on low speed.
- Sift dry ingredients in it in 3 parts with a strainer. Mix it each time while cutting the batter and turning the bowl.
- Mix more even after the powderiness disappears. Make heavy batter smooth and soft. Mix it until it fold down like a strip and flows slowly. Put the batter in a pastry bag.
- Stop the oven which has been preheated to 230°F (process 2) - and leave the door open for about 5 minutes.
- Squeeze the batter on a baking tray. Leave a space between each batter. Hit the bottom of baking tray and flatten each batter.
- Crush bubbles with a toothpick. Put it in that oven (process 8) and dry its surface. (Leave the oven off.) Prevent the remaining batter from drying.
- Dry till you can touch it without batter sticking. Preheat the oven to 356°F and bake at 302°F for 15 minutes. Bake it until the upper part doesn't move.
- Dent the middle a little. Bake the remaining batter as well.
- Make ganache. Put chopped chocolate in a bowl. Pour hot heavy cream into the bowl, and wait 30 seconds as it is. Mix slowly and melt the chocolate.
- Squeeze the ganache on a macaron shell. Top it with another macaron shell to make a sandwich.
- Cover with plastic wrap and let it sit for 6 hours at room temperature and for 12-18 hours in a fridge. (Freshly baked macaron is soft and moist but when cooled it gets dry and hard. Please let it sit for a whole day to soften.)
I love that first bite that cracks through the crisp outer layer before you sink your teeth into that chewy goodness in. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl. In a separate large bowl, beat the egg whites and the remaining ½. A French Macaron takes two almond flavored meringue cookies and sandwiches them together with a delicious filling.
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