Chocolate Macaron Recipe

Good morning lovely readers of global foodies!

This week, we’ll be starting a new initiative called ‘the 3x streak’. Just like how you have snapchat streaks, we will be starting our own streak but the only different thing it that we’ll be posting more recipes or reviews rather than sending snapchats.. SOUNDS INTERESTING AYE?

STAY STOKED! Check our twitter for updates ~

Today morning, we’ll be sharing our favorite dessert recipe with you!!! This is a famous French dessert called the Macaron. It looks absolutely dainty and almost too pretty to eat..

The loveliest thing about baking macarons is that you can customize it according to your reference. The possibilities are endless! You could use pink, blue, green or even black food coloring to color the macaron shells. You’re even able to use whatever flavorings you want for the fillings/ganache. LET’S GET TO THIS!

Recipe: 

yields about 36 shells

For the macaron shells:

20g caster sugar

80g icing sugar

50g almond flour/ nut flour of your choice

40g egg whites (at room temperature)

1 tbsp of cocoa powder

For the chocolate filling: 

50g of good quality dark chocolate

100ml of whipping cream

Instructions:

Pour the egg whites into a dry/clean bowl, and whisk egg whites at a low speed till fluffy! Around 2 minutes. (Uh it’s wiser to use an electric mixer) 

After 2 minutes, the egg whites should be bubbly, fluffy and frothy. Next, add half of the caster sugar into egg whites and continue whisking, but now at a medium speed.

 Next, add in the remaining caster sugar into whites and whisk at high speed for 2 minutes. The egg whites should have stiff peaks. Set aside.

In another bowl, sift the almond flour and icing sugar to get rid of big lumps. You might wanna blitz the coarse bits.

Dump the almond flour and icing sugar into the fluffy egg whites and fold. Do not over mix!!! ** lava like texture. * like CONDENSE MILK kinda…

Put the beautiful mixture into a piping bag and pipe onto your tray lined with baking paper.

Pipe away!!!!!! ~~~~

THIS IS A CRUCIAL STEP !

After piping the mixture into rounds/circles, tap your tray against the countertop to get rid of air bubbles. 

Next, you’re going to have to let it sit and rest to form a ‘skin’. This will allow your macarons to have feet, that thing. 

Bake at 150degrees Celsius for 15 minutes. (Bake time varies for different ovens)

For the ganache,

Break chocolate into bits and put into a bowl.

Heat the cream till it bubbles and pour over the chocolate. 

Mix mix mix till homogeneous. Next, transfer into piping bag and refrigerate. 

Lastly, assemble the macaron shells and pipe the ganache onto the macarons. 

Chill & let the macarons set in the fridge for an hour before packing or serving! 

TRY IT OUT AND LET US KNOW HOW IT WENT! Tag #macaronsbyglobalfoodies on twitter so we'll be able to see your marvellous creations!

Love, Glodbal Foodies! - Jane