|Perfect macaron with pied (feet).|
Today is another macaron day, it’s been awhile since my last attempt on macaron making; But today is a special day where I will celebrate my macaron success. Even though I’ve made it several times, and they turned out pretty acceptable, still… I felt there is something missing, I couldn’t get the perfect texture – the Ladurée texture – interior with meringue chewiness, exterior a slight crunchiness. This indeed is the best I’ve ever get, and taste exactly like my Ladurée experience – you can’t get enough of it lol So I’m giving me a pat on my shoulder… good job for being persistent!!!
There are a few important points in making chocolate macaron though –
- Use the best chocolate in the market for ganache – I used Belgium 70% dark chocolate from Central Market, they have it in blocks, discs, tiny chunks… any type is fine as long as it’s >70%. For a larger block, you’ll have to chop it into small pieces though.
- Make sure you don’t put way too much cocoa powder just because you like the strong flavor, macaron will turn out very different, it might crack or the interior gets too dry.
Making macaron requires a lot of hardwork, trial and error, but the end result is always worth it. What’s better than enjoying a cup of coffee at the end of the day with super delicious macaron, can never get enough of that 🙂
|Before and after baking.|
Dark Chocolate Macaron
– Adapted from Epicurious
- 275 grams powdered sugar
- 140 grams powdered almonds
- 4 egg whites
- 25 grams cocoa powder
- 325 grams bitter chocolate
- 300 grams heavy creme
- 75 grams butter (unsalted)
- Mix almonds sugar and cocoa powder in food processor until you have a smooth fine powder
- Beat eggwhite in stand mixer or handheld mixer until stiff peak stage.
- Place the eggwhites in the powder. Beat rapidly and delicately with a silicone spatula to obtain a homogeneous mixture.
- With a spatula, stir downward toward the middle of the mixture and back up the sides of the again, constantly turning the bowl, until the mixture is even, light and fluid.
- Using a parchment bag with about a 1cm tip (as you would for icing), squeeze the small macarons on parchment paper.
- Cook for 11-12 minutes in the oven at 180 degrees on a baking sheet.
- Remove the baking sheet onto a rack, let cool completely before peeling from the parchment paper.
Dark Chocolate Ganache:
- Warm the creme on stove, don’t let it boil.
- Pour the creme over the finely chopped bitter chocolate. Add butter at a temp of at least 60 degrees C (104F). Let sit and cool to ambient temperature. Blend well with a spatula.
- Garnish the macaron shells with a layer of ganache about 3/4 millimeters thick and sandwich the two halves together.
- Advice: Let the macarons chill in the refrigerator for 24 hours before eating.
|Ready to eat!!! 😀|