Chocolate-Almond Macarons
Baking and Desserts • French
Description
The crust formation is a very important phase; if the crust does not form, the surface of the macarons will crack during baking. You can check for the presence of a crust by lightly touching the surface of the batter with your finger — if it does not stick, then it is ready to be placed in the oven.
Ingredients
- Almond 5 oz
- Cocoa Powder 0 oz
- Powdered Sugar 10 oz
- Sugar 0 oz
- Egg white 4 pieces
- Milk 5 fl oz
- Cream 0 oz
- Chocolate 5 oz
- Red Food Coloring 2 spoons
Step-by-Step Guide
Step 1
It is advisable to prepare the filling for the pasta (ganache) the day before, as it cooks very quickly but takes a long time to set. Chop the chocolate into small pieces. Heat the milk and cream until boiling. Add the chocolate pieces, stirring constantly, and bring to a boil. Remove from heat and immediately pour into a deep plate, tightly cover with plastic wrap, and let it cool to room temperature. Then, place it in the refrigerator overnight. Take it out of the fridge 2-3 hours before use.
Step 2
Preheat the oven to 300°F.
Step 3
Combine almond flour, powdered sugar, and cocoa powder in a blender or food processor for about 2 minutes. Then, pour this mixture onto a baking sheet lined with parchment paper and place it in the oven for about five minutes to dry. After that, sift it through a very fine sieve.
Step 4
Whisk the egg whites, gradually adding granulated sugar, until glossy. Fold in the almond-sugar mixture into the egg whites using a spatula, then add the food coloring and mix well again until the egg mixture becomes thick and sticky in consistency.
Step 5
Transfer the mixture into a pastry bag fitted with a nozzle about 10 mm in diameter. On a baking sheet lined with parchment paper, pipe circles about 3 cm in diameter, ensuring they are uniform in size. Leave the baking sheet on the table for 1 hour to allow for le croutage — the formation of a crust.
Step 6
Place in a preheated oven and bake for about 15 minutes.
Step 7
As soon as the macarons cool down, pipe the filling (about the size of a hazelnut) onto half of them using a piping bag, and then cover with the other halves so that the ganache is sandwiched between the macarons.
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