Chocolate Macarons

Almost everyone I spoke to said that Macarons are extremely delicate and notoriously difficult to make. True enough, I failed seven times before achieving that tiny feet that is an indication of a successful batch. After failing miserably with the French method, the Italian method is my saving grace. I think it is because of the stability of the meringue which is the result of cooking the sugar first. Cooking the sugar is the key difference between the French and the Italian method. So here you go, a success story of an aspiring macaron expert, still far from being expert, but failed enough to know the sweet taste of success. My easy chocolate ganache Macarons. 

(Makes about 35 Macarons) 

For the macaron shells

Group A

70g egg whites

130g ground almond

150g icing sugar

25g Cocoa powder

Group B

60g egg whites

150g caster sugar

30ml water

For the ganache

2 Mars chocolate bars (53g)

60ml pouring whipping cream

To make the chocolate shells

1. Line your baking trays with baking paper. You can download Macarons template and place them under the baking paper to get uniform shapes. 

2. Sift together the icing sugar, cocoa  and almond powder (Group A) together into a large mixing bowl.

3. Mix the egg whites (Group A) with the cocoa mixture until combined.

4. Pour the sugar into a heavy saucepan with the water (Group B) and bring the mixture to boil without stirring. When the temperature reaches about 105 degrees, start beating the egg whites (Group B) at medium speed. When the sugar reaches 118 degrees, drizzle the sugar into the egg whites with the speed on high. Continue to beat the egg whites until it has cooled to about 50 degrees. 

5. Fold one third of the meringue into the cocoa moisture, you do not have to be too gentle with the mixture. 

6. When the mixture is easier to manipulate, add in the rest of the meringue and mix till the mixture drops from the spatula after a few seconds and forms a thick ribbon when it flows from spatula. (To achieve the correct consistency, you will have to 'rub' the mixture against the side of the mixing bowl repeatedly for a few times, this process is called macaronage.)

7. Pipe the ready mixture onto prepared trays and add the ears if you want cuter shapes.

8. Tap the tray on the table top for a few times in order to release trapped air. 

9. Leave the trays in an aircon room (18 degrees) or at room temperature till the surface is dry and form 'skin' (it takes about 30-40 min in aircon room and 60-90 min at room temperature to dry). 

10. Bake in a preheated oven at 150 degree Celsius for about 12 min.

11. Remove from oven and allow to cool for a few minutes before leaving them to cool on rack before filling them. 

To make the ganache

12. Cut the Mars bars into small pieces and melt them in the cream over heat. 

13. Leave to cool in the fridge till they are if spreadable consistency. 

To assemble

14. Spread the ganache on the cooled Macarons and leave in fridge to set. 

Macarons are best eaten the next day, left to warm up a bit after taking out of the fridge for a while.  The top should be crispy and the centre still chewy. 

They are lovely gifts. These were made for a close friend for her birthday. You can't go wrong with chocolate right? 

You may fail multiple times, but that first taste of success after the numerous failures is sweeter than the box of Macarons and ganache combined.

But I will sing of your strength, in the morning I will sing of your love; for you are my fortress, my refuge in times of trouble. (Psalm 59:16 NIV)