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PARISIAN MACARONS (chocolate macarons)★Recipe video★
PARISIAN MACARONS (chocolate macarons)★Recipe video★

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We hope you got insight from reading it, now let’s go back to parisian macarons (chocolate macarons)★recipe video★ recipe. You can cook parisian macarons (chocolate macarons)★recipe video★ using 9 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to prepare PARISIAN MACARONS (chocolate macarons)★Recipe video★:
  1. Take 75 g (4/5 cup, 2.6 oz) almond flour
  2. Use 110 g (1 cup, 3.9 oz) powdered sugar
  3. Prepare 2 Tbsp. (10 g) cocoa powder
  4. Use 70 g egg white (2 egg whites, LL size)
  5. Take 40 g (1/5 cup) granulated sugar
  6. Take a few drops of lemon juice
  7. Prepare ■ganache
  8. Provide 1/4 cup (60 g) heavy cream
  9. Provide 1/4 cup (50 g) bitter chocolate
Steps to make PARISIAN MACARONS (chocolate macarons)★Recipe video★:
  1. ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=ve0yAdjQ4YY&t=43s
  2. Preheat a oven to 230°F. Sift powdered sugar and cocoa powder together and mix well with almond flour.
  3. Add a little lemon juice to egg white. Beat until it becomes watery and smooth.
  4. Whip it with a hand mixer on high speed. When it gets white and fluffy, add granulated sugar in 4 parts. Whip it until it forms stiff peaks.
  5. Mix the bottom with a whisk. Whip it with the hand mixer while slowly drawing 10 circles on low speed.
  6. Sift dry ingredients in it in 3 parts with a strainer. Mix it each time while cutting the batter and turning the bowl.
  7. Mix more even after the powderiness disappears. Make heavy batter smooth and soft. Mix it until it fold down like a strip and flows slowly. Put the batter in a pastry bag.
  8. Stop the oven which has been preheated to 230°F (process 2) - and leave the door open for about 5 minutes.
  9. Squeeze the batter on a baking tray. Leave a space between each batter. Hit the bottom of baking tray and flatten each batter.
  10. Crush bubbles with a toothpick. Put it in that oven (process 8) and dry its surface. (Leave the oven off.) Prevent the remaining batter from drying.
  11. Dry till you can touch it without batter sticking. Preheat the oven to 356°F and bake at 302°F for 15 minutes. Bake it until the upper part doesn't move.
  12. Dent the middle a little. Bake the remaining batter as well.
  13. Make ganache. Put chopped chocolate in a bowl. Pour hot heavy cream into the bowl, and wait 30 seconds as it is. Mix slowly and melt the chocolate.
  14. Squeeze the ganache on a macaron shell. Top it with another macaron shell to make a sandwich.
  15. Cover with plastic wrap and let it sit for 6 hours at room temperature and for 12-18 hours in a fridge. (Freshly baked macaron is soft and moist but when cooled it gets dry and hard. Please let it sit for a whole day to soften.)

I have just finished trying Martha Stewart's recipe for French Macarons. I reluctantly came to the web page looking for the recipe but was surprised at how easy and straightforward it sounded. See our recipe for chocolate and raspberry macarons (or French macaroons). Not all macaroon recipes use sugar syrup, try our chocolate macaroons for a simpler version. macarons, macaron recipe, mint macarons, chocolate macaron, chocolate ganache, mint, dessert, cookies, macaron video, video recipe These delicate chocolate mint macarons are made using the Italian macaron method - this just means the meringue is prepared using a hot sugar syrup to. V-am adus o reteta de macarons cu ciocolata si crema de Nutella.

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