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........
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| 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.
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| 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.
