Chocolate macarons with fruit filling and 3 types of berry

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Dark Chocolate Truffle Macarons
5 from 1 reviews
Serves: 24 – 30 sandwiched cookies
Ingredients
Macaron Shells
1⅓ cups (140 grams) finely ground almond flour
2 cups + 2 tbsp confectioners sugar
¼ cup Dutch-processed cocoa powder, plus more for dusting
½ (100 grams) cup egg whites
Chocolate Ganache
½ cup chocolate chips (good quality), or finely chopped chocolate
1 cup heavy cream

Instructions

Make Macaron Shells
Line two baking sheets with parchment paper or silicone mat. Set aside.
Turn oven to 300F.
Fit a large pastry bag with a ⅜ inch or ½ inch round tip. Twist the pastry bag right above the tip and drape the bag over a tall glass. Set aside.
Process the almond flour and 2 cups of powdered sugar on high, in the food processor for about 3-5 minutes, with breaks to let the mixture cool down in between (overheating the mixture might cause it to turn to paste and release the oils) and to scrape the sides and bottom. Scrape the sides every minute or so.
Heat separated egg whites in the microwave for 20 seconds in 5 second intervals, mixing in between.
Whip egg whites in a clean bowl of a mixer. As soon as the egg whites start to gain volume, gradually add 2 tablespoons of powdered sugar. Whip them just until they are firm but still glossy and supple – when you lift the whisk, the whites should form a peak that drops just a little.
Sift the dry ingredients and the cocoa powder through a fairly large holed sieve into the egg whites and gently fold them in, in 2-4 additions. The egg whites will deflate and form a thick batter. Keep folding until the peak from the batter dropped into a bowl disappears in less than 30 seconds. Do not over mix.
Spoon the batter into the pastry bag and pipe 1 inch domes about 2 inches apart, by holding the pastry bag ½ inch above the baking sheet, applying gentle pressure, then releasing the pressure and quickly moving the pastry tip in a swirl motion up.
Once all batter is piped onto the sheets, take a sheet and rap it against the counter as many times as it needs for the domes to spread into about 2 inch circles and for the tops to become smooth (this might take 5-10 times). Dust macarons tops with some more cocoa powder, if you wish.
Bake macarons at 300F on the middle rack for 12-14 minutes, until the tops are firm to the touch.
Allow the macarons to cool completely. If they do not come off easily, slide a thin knife right under the shell to help them come off.
Repeat with the second baking pan of piped macaron shells.

Ingredients

Main Ingredients
1 portion Foundation macaron foundation (see linked recipes)
250 g white chocolate buttons
5 Tbsp (100 ml) thickened cream
1 Tbsp natural raspberry extract
3 drops red food colouring

Method
Main Method
Make the macarons following the Foundation macaron recipe (see linked recipes), adding red food colouring.
To make raspberry ganache, put chocolate buttons and cream in a heatproof bowl set over a saucepan of simmering water, making sure bottom of bowl does 
not touch water, until chocolate is melted. 
Add raspberry extract and extra food colouring. Stir well. Set aside for 30-40 minutes or until ganache has thickened.

Spoon ganache into a piping bag 
fitted with a 1cm plain nozzle. Pipe 
a little ganache onto 1 macaron, then sandwich with a second macaron. Repeat with remaining macarons and ganache. 
Serve immediately, or arrange on oven trays and refrigerate or freeze overnight.


Add your 3 favorite berries to it by choice.

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