These Chocolate Filled Macarons are absolutely to die for!
The dainty sandwich biscuits known as macarons have a crisp surface. A macaron shell is a name given to each individual cookie. The shells are manufactured without any chemical leaveners and rely only on well-beaten egg whites for lift.
The cookies have a peculiar nougat-like, chewy feel if you follow the recipe exactly. They shouldn’t be hollow in the first place. Although macarons can be flavoured in a variety of ways, this recipe is for basic macarons. They have a sweet almond flavour and are excellent!
If there’s one thing to keep in mind before attempting to make macarons at home, it’s that they take accuracy, patience, and practice. You’ve got this!
We know for sure that you will love these Chocolate Filled Macarons!
Dessert is always a good idea. You name it: cookies, cake, or pie. But, every now and again, something a little nicer is required: enter macarons. They may appear frightening, but they don’t have to be with our simple instructions. You may even personalize them! Do you want to try something new? Use a variety of food colourings. Do you like a different frosting flavour? For a flowery touch, add some lavender essence. You’ll feel like you’re in Paris after only one taste.
PS: If you want to wear Flavourful, don’t forget to check out Flavourful Merch!
Chocolate Ganache Macarons
Equipment
- Parchment Paper
- Large Baking Tray
- Mixer
Ingredients
Macronage
- 190 g Almond Meal
- 190 g Icing Sugar
- 70 g Egg White
Meringue
- 190 g Fine Sugar
- 48 G Water
- 70 g Egg White
Chocolate Ganache
- 150 g Cream
- 150 g Dark Chocolate
Instructions
Macronage
- Sift the icing sugar and almond meal into a bowl to break any lumps.
- Add 70g of egg whites into the bowl and mix well to form a thick, paste-like mixture. Add your desired colouring and mix until it becomes uniform.
Merangue
- Place the fine sugar and water into a saucepan, allow the water to wet and soak through all the sugar.
- Simultaneously, place the other 70g of egg whites into the bowl of a stand mixer, fitted with the whisk attachment. Turn the stand mixer on high speed and mix until it becomes foamy then turn the mixer off and standby.
- Heat the sugar and water until the sugar syrup reaches 115C (soft ball stage). Turn the stand mixer to high speed, then pour the syrup into the mixing bowl. Whip on high until stiff glossy peaks have formed and it cools down. (5-10 minutes).
Mixing The Macronage
- Fold 1/3 of the meringue into almond meal mixture to loosen the mass. Fold the other 2/3 of the meringue into the batter, 1/3 at a time.
- Fill piping bags with a round tip and pipe onto baking paper according to the macaron template. Pop air bubbles with toothpick as soon as you finish 1 tray or it will begin to set.
- Let the shells rest for at least 45 minutes to an hour, until the batter does not stick to your finger when touched.
- Bake at 130°C for 13 minutes.
- Wait for the shells to cool completely before removing.
Chocolate Ganache
- In a pot bring the cream to a boil.
- Pour over the chocolate and gently stir using rubber spatula and increase speed over time to emulsify and combine fully.
Happy Cooking!
If you enjoyed these feel free to check out other chocolate cupcakes here!
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We hope you all love this recipe!