It's Chinese New Year and I wanted to bake, but I want to bake something small, to give away, not to eat. Too much food over the holiday, really, so I rather bless others with small nibbles. Chocolate Macarons, the French way. And yes! Success! I think I might have really mastered macarons, French and Italian method. :) practise, practise. I only captured the final product because it's the same technique as Red Velvet Macarons.
260g icing sugar
240g ground almond
240g caster sugar
200g egg white
20g Cocoa powder
1tsp cream of tar tar
To make the ganache
2 Mars chocolate bar (53g)
50ml pouring whipping cream
1. Sift ground almond, icing sugar and cocoa powder together twice.
2. Beat the egg white till foamy, add the cream of tar tar, increase speed to medium high and add the sugar a tablespoon at a time.
3. Continue beating till the egg white forms stiff peaks.
4. Add a quarter of the egg white to the almond icing sugar mix and mix to make the mixture easier to handle.
5. Add the rest of the egg white, folding to combine.
6. Perform macaronage, rubbing the mixture against the sides of the mixing bowl repeatedly till the consistency resembles that of a very thick cake mixture which falls off the spatula in about 3 seconds.
7. Pipe the Macarons onto trays lined with baking paper and leave to dry the surface with in 18 air-conditioned room for about 30 minutes or at room temperature for about 60 minutes, running your finger along the top of the macaron. If it does not stick to your fingers, it means a skin has formed and very likely, your Macarons will form beautiful feet.
8. Bake the Macarons in a preheated oven of 160 degrees for about 15 minutes.
9. Leave the baked Macarons to dry and cool before filling.
To make the ganache
10. Cut the mars bars into smaller pieces and melt in the cream and leave to cool before using.
11. Fill the shells with the ganache, chill on fridge for 24 hours before eating.
I think I might have really mastered Macarons :)
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