Hot Chocolate Macarons
Today we are making cocoa macaroni. they're dipped in chocolate and sprinkled with mini marshmallows, crammed with delicious cocoa butter cream.
INGREDIENTS
Shell ingredients:
150 g almond flour
135 g powdered sugar
15 g of cocoa
150 g of castor sugar
30 g of water
110g egg whites, divided
Contents:
3 ounces bittersweet chocolate or chocolate
1 to 2 ounces of cream , use 1 if you're making chocolate ganache, 2 for semi-sweet or bittersweet chocolate ganache
1 albumen
1/4 cup sugar
1/2 teaspoon vanilla
INSTRUCTIONS
1.Prepare ganache by mixing chocolate and cream , by weight, during a microwave-safe bowl. Melt together for one minute at 70% power and stir. Add another 30 seconds as required until the ganache is smooth and glossy . Set aside.
2.Sift almond flour, cocoa mixture, and powdered sugar during a bowl . Garnish with 55 g of albumen . Don't mix it up. Set aside.
3.In a standing bowl equipped with a whisk, add another 55 g of egg whites.
4.In a small saucepan equipped with a thermometer , mix sugar and water over medium heat, stirring constantly until the sugar dissolves. Bring the mixture to the softball stage (235 F / 112 C) over medium-high heat. When the temperature is about 5 degrees from the softball stage, start beating the egg whites at medium speed until foamy. Once the sugar reaches the soft ball stage, immediately remove from heat, increase the mixer speed to high, and pour carefully into the syrup , avoiding the edges of the bowl the maximum amount as possible. Keep stirring until it reaches soft peaks.
5.Pour within the almond flour mixture and add it to the albumen until the mixture is smooth and appears like slow lava. take care to not misunderstanding an excessive amount of .
6.Place the mixture during a pastry bag equipped with rounded edges and place on parchment paper or a baking sheet lined with a silicone mat. Set aside.
7.Preheat your oven to 300 F.
8.Bake the leaves one at a time for 15 to 17 minutes until the skins are easily peeled off the parchment or roasting mat but not colored round the edges. Remove from oven, let stand on the pan for five minutes before transferring to a wire rack until completely cool.
9.To make marshmallow frosting, combine the egg whites and sugar during a clean mixer bowl and place them during a small saucepan crammed with boiling water. confirm rock bottom of the bowl doesn't touch the water. Keep stirring until the sugar dissolves, then transfer to a blender and beat with a tough whisk for five minutes until it's white and fluffy. Stir within the vanilla and use immediately.
10.When the shell is cold, attach it. Pour the marshmallow filling into a hoop on one side of the macaroon, grill it on your kitchen torch, then fill the middle with ganache. Garnish with the second macaroon.
11.Let the macaroni rest within the refrigerator in an airtight container for twenty-four hours before serving (ideally). Take it out of the fridge a couple of minutes before eating to melt the filling.
