Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chocolate macaroons. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Chocolate Macaroons is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Chocolate Macaroons is something that I’ve loved my entire life.
Here is the last Macaroon recipe. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate macaroons using 9 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Macaroons:
- Get 60 g almond powder
- Prepare 110 g icing sugar
- Make ready Cacao powder
- Take 100 g dark chocolate (70%)
- Get 2 eggs medium size
- Prepare 20 g suhar
- Get 15 cl liquid cream
- Make ready 20 g butter
- Prepare Vanilla sugar
Looking for a sweet dessert to serve for Passover? Orange Chocolate Macaroons - A very easy macaroon recipe using sweetened condensed milk, that infuses the coconut with orange before dipping in chocolate. Chocolate coconut macaroons are delicious, bite-sized chocolate treats and use just a handful of healthy, gluten-free, paleo-friendly ingredients. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet.
Steps to make Chocolate Macaroons:
- 🔸Separate the egg yolks from the white. Keep the white eggs in the fridge 24h.
- 🔸Melt the chocolate in the microwave with a bit or milk. Mix with the egg yolks and vanilla sugar. Put aside.
- 🔸In a pot, bring the cream to the boil. Pour it on the chocolate and mix until you get a nice consistency. Then it's time to add the soft butter and let it rest in the fridge until it is solid. Tips : You can prepare it the day before and save some time !
- 🔸Sift the almond powder and the icing sugar on a baking dish. Cook it in the oven at 150°C and let it cool down. This step is very important if you want to have the macaroon smooth and feel the almond taste.
- 🔸Sift the cacao with the almond/icing sugar mix. I put 3 tea spoons but you can add less, depending on your personal tastes.
- 🔸Start to whisk the white eggs. When they start to be firm, add slowly the sugar and keep on whisking until they form peak. When it is done, you can flip the pot and your Meringue shouldn't move.
- 🔸Sift the almond mix above the Meringue and mix slowly with a flat silicone spatula ("Maryse"). ❗️You can do it in two part and be sure to find the correct balance between too much mixing (liquid) and not enough. ❗️This part is very important for the shape of your future macaroons.
- 🔸On the baking dish covered with greaseproof and with a piping bag, make your macaroon as big as you want and make sure they are all regular to assemble them later.
- 🔸Let the macaroon rest 1h at room temperature in a dry environnement. This step help them to have the typical macaroon "collerette" in the oven.
- 🔸Preheat the oven to 150°C.
- 🔸Put into the oven the macaroons. If you have an oven heating on the top, the baking dish has to be in the lower part of it (reverse if it heat from bottom). If it is a swiveling heat, place the dish in the middle.
- 🔸You have to be careful with the cooking time. When the collerette is done (the macaroons have rised), Open the oven to release the steam. Usually the cooking time is 10minutes but it depends on the oven (With the electric oven I have now, it took 10min to have the collerette so I cooked them 17min). The best way is to take a look at the shape and texture of the macaroon : it has to be soft but "dry". You are the only judge.
- 🔸Take them out of the oven and cool down. A perfectly cooked macaroon will be easy to remove from the paper but not be empty in the middle.
- 🔸Spread the chocolate cream you made the day before on half of the macaroon. Put the second half by squeezing and spinning slowly to spread properly the cream.
- 🔸Let them rest 1h in the fridge before serving.
- Enjoy !🍽
I like my coconut macaroons dense and chewy. These chocolate coconut macaroons require surprisingly few ingredients to deliver their chewy, coconutty. Coconut-date-cacao filling coated in a raw chocolate glaze. I'd love to see what you come up with. All-natural macaroons dipped in dark chocolate are guaranteed to become your favorite coconut cookie.
So that’s going to wrap it up with this special food chocolate macaroons recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
