CHOCOLATE MACARONS


CHOCOLATE MACARONS

Making Macarons at home was my dream .... initially I had some failure in getting the perfect shape..... one of my friend taught me the consistency which helped to reach the perfect shape and taste.... Consistency in the main factor for Macarons if  missed then the shells will lose their shapes........

CHOCOLATE MACARONS


INGREDIENTS FOR FILL MACARONS:


Cream Cheese Frosting

Powdered Sugar         - 1  cup

Unsalted Butter          - 5 tbsp

Cream Cheese            - 8 tbsp

Salt                             - a pinch 


METHOD FOR CREAM CHEESE FROSTING:

Add together butter, cream cheese and salt in a large mixer bowl  

Beat it until light and fluffy. 

Gradually add powdered sugar slowly and beat just until smooth.

Once done set aside.


INGREDIENTS FOR MACARONS:

Large Egg Whites      - 5

Caster Sugar             - 70gm 

Icing Sugar               - 300 gm

Almond Powder        - 100 gm

Cocoa Powder          30 gm
       
Salt                           - a pinch


METHOD FOR MACARONS:

Preheat the oven to 160 degrees C

Add egg whites and caster sugar in a bowl and mix with electric mixer.

Beat until stiff and glossy....

Turn the bowl upside down  the fluffy batter should not  fall out....  this method of  checking  the consistency will be perfect for good shaped Macarons.

While the egg whites are whisked sift the almond powder, cocoa powder and icing sugar slowly. 

Once it is ready transfer half the batter to pastry bag. 

Slide circles on baking sheet. Hold piping bag vertically and pipe batter in circles.  repeat with remaining batter. 

SHELLS BEFORE BAKING

Bake for 20 to 25 minutes.

Place the shells on wire racks and cool completely before removing.

ASSEMBLING MACARONS:

When ready to assemble, add the filling mixture to a piping bag with a round tip and fill with frosting. 

Pipe about a tablespoon of frosting on the bottom side of half the macaron we call it as shells before assembling,  sandwich with remaining shells. 

Store in an airtight container in the refrigerator for a day. 

Bring to room temperature before serving.



6 comments:

CREATIVE KHADIJA said...

perfect :)

Zeenath Zafar said...

Thanks Khadija.............

Shukujo said...

Can I use any brand of icing sugar or I have to blend my own icing sugar? As this days, icing usually *mix with starch*

Zeenath Zafar said...

Hi shukujo

U can use any brand of icing sugar dear ....

I prefer to blend sugar rather using icing sugar for the same reason of starch mix with icing sugar ....this procedure is only for cream cheese frosting ... for macarons u can use any brand of icing sugar and castor sugar .....

Shukujo said...

Noted, thanks deary :)

Shukujo said...

Noted, thanks deary :)