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Yay!! A new video! Today I made these super amazing chocolate macarons. Not gonna lie these treats are a heck of a challenge! It took me quite a lot of tries to get them to look like this, and notice, they’re still not perfect! So don’t feel down if your Macarons don’t happen to be perfect on the first couple of tries. Practice, practice, practice! (Besides, every time my Macarons didn’t look perfect, they always tastes great in the end ^^ )
Yields: 8-10 full cookies
recipe adapted from:
1 cup powdered sugar
3/4 cup almond meal/ flour (this is basically really fine ground up bits of slivered almonds)
2 tbs cocoa powder
4 tbs granulated sugar
1/4 tsp cream of tartar (optional)
2 room temperature egg whites
1) sift together powdered sugar, almond flour, & cocoa powder into a bowl, set aside.
2) in a stand mixer (or hand held mixer) whisk together egg whites until slightly foamy. Add in you cream of tartar.
3) once the egg whites are a whiteish foam, gradually add your granulated sugar. Beat until the meringue has formed stiff peaks(NO MORE THAN THAT)
4) sift over the dry ingredients into the meringue in 3rds. Fold in your ingredients. Once everything is incorporated, fold the batter until you get molten lava like batter.
5) add the batter into a piping bag and pipe circles in any size you would like. Bang the pan onto the counter a couple of times to release air bubbles. Let the Macarons set for a minimum of at about 30 minutes.
6) meanwhile, preheat your oven to 300 degrees F. Once your Macarons are dry to touch bake them on the top rack for 8 min. Next, rotate the pan and bake on the bottom rack for 7-8 min again.
7) let the macarons cool on the pan for a while, then transfer to a cooling rack to cool completely. Fill these amazing macarons with your desired filling and enjoy! =]
(TIP**** for the best flavor, allow the macarons to sit in the fridge for 1 day to soften the shell )
4 oz semisweet chocolate
1/2 cup heavy whipping cream
1/2 tbs butter
1) in a saucepan over medium heat, heat the cream and butter and bring to a simmer.
2) pour this over you chocolate, let sit for 5 min before stirring.
3) stir until smooth and let this cool completely then pop it into the fridge to thicken up.
•About every 30 min, give the ganache a quick stir to prevent large clumps
• If the ganache is still not thick enough when your ready to fill the macarons, try whipping the ganache with a hand held mixer for a more buttercream like texture