PARISIAN MACARONS (chocolate macarons)
I put ganache between macarons!
Cooking Instructions
- 1
★Recipe video★ (my You Tube channel)→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.)
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