Chocolate Macarons
This is an upscale brown macaroni, with a dark, greedy filling. cash in of this detailed recipe to form your favorite gluten-free cookies!
INGREDIENT
Brown macaroon skin
100 grams of albumen (3.5 oz)
100 grams of white sugar (3.5 oz)
96 grams of almond flour (3.4 oz)
75 grams of sugar (2.64 oz)
14 grams of chocolate 0.8 oz
chocolate coloring (optional to deepen the color)
Rich chocolate frosting
5 tablespoons unsalted butter (2.5 ounces, 70 grams)
1/3 cup chocolate (40 grams, 1.4 oz)
2 3/4 cups granulated sugar (343 grams, 12 oz)
2 to 4 tablespoons of milk
1/2 teaspoon vanilla
Ganache filling options
200 grams of chopped chocolate (or chocolate chip) (7 oz)
2/3 cup cream (156 mL)
INSTRUCTION
1.Brown macaroon skin
2.Before you begin , have all of your ingredients ready. Get an outsized cookie bag with an outsized round tip.
3.Line two pans with parchment paper or silicone mat.
4.I used a cake topper with the macaron jig already in it. you'll make your own or print them online, and easily place them under a silicone mat or parchment paper.
5.Measure the ingredients before you begin .
Sift together granulated sugar , almond flour and chocolate . Set aside.
Place the egg whites and sugar during a heat-resistant bowl or double boiler . Over a pot of boiling water, beat the whites and sugar until the sugar is foamy and completely melted. this may take a couple of minutes.
6.Make sure rock bottom of the bowl doesn't touch boiling water.
Transfer the mixture to a standing mixer bowl.
7.With a whisk, beat the mixture over low heat and gradually increase the speed over subsequent 2 minutes, until you reach high speed. Then continue stirring for a couple of minutes until stiff peaks form.
8.The best thanks to check is to stay an eye fixed on the whites. Once it's shiny and you begin to ascertain the streaks the whip is making, it's going to be time to prevent .
Beat until stiff peaks form. once you pull the whomp up , the highest should be pulled up. the highest should be stiff, forming a shape that's slightly curved at the highest , but not bending sideways.
9.Pour granulated sugar , almond flour and chocolate into the white mixture.
10.Start folding gently, forming a J with a spatula.
Add coloring at now , if you're using it. i prefer to feature a touch brown to reinforce the colour .
11.It's time to prevent folding when the dough is shiny and has the consistency of a thick liquid. There are several ways to check this.
12.First, take a touch dough with a spatula and check out to shape it into variety 8 several times. If you'll draw the amount 8 with the dough falling from the spatula several times, without the dough breaking, this is often a sign that the dough is prepared .
13.Then you'll do what I call the teaspoon test. Take one teaspoon of dough and one spoon on parchment paper or silicone mat, then gently tap the tray on the table and wait a flash .
14.If the dough remains stiff and doesn't rise a touch , fold it a touch more then test again.
15.Once a teaspoon of dough is on top and beginning to look shiny on the parchment / silicone paper, without forming a peak on top, transfer the dough into the pastry bag.
16.You also don't need your hitter to urge too fluid. So take care to not misunderstanding an excessive amount of . it's always best to attenuate and test several times until a correct consistency is achieved.
17.Hold the bag at a 90 degree angle within the center of the circular pattern. Apply light pressure for about 3 seconds, then pull the bag up.
18.Once you've passed as many of the 1 1/2 '' circles as possible, knock each tray against the table a couple of times. this may release any air bubbles within the dough and stop the macaroon shell from cracking.
19.Use a toothpick to push the air bubbles onto the macaroni surface.
20.Let your tray sit for a flash to let the shells dry a touch . I usually choose about 20 to 40 minutes, counting on the humidity of the day. You'll know they're ready once you touch the surface of the macaroon lightly and that they look dry and won't stick with your fingers.
21.Preheat oven to 325F.
22.Cook dishes one at a time.
23.Bake for five minutes, turning the tray over.
24.Bake for an additional 5 minutes, checking if it must be flipped again. you'll know if it must be turned counting on how the macaroni is cooked. Note that if one side appears larger than the opposite , you'll got to rotate the tray again.
25.Bake about 4 minutes longer. i might say I bake for a complete of 15-20 minutes. Until you are trying to maneuver a button and do not look shaken.
26.When grilled, the macaroni will have a deeper color and form a leg. And they'll easily peel off the board.
28.Remove from oven and cook another baking sheet.
29.Let the macaroni cool before filling.
