Chocolate Buttercream For Macarons Recipes

CHOCOLATE MACARON RECIPE

Steps:

• Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
• Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.
• Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
• Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.
• Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
• Add the vanilla to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.
• Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
• Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
• Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
• Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed
• Drop the pan onto the table 5-6 times from about 5" above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
• Allow to dry, uncovered until a crust forms on the surface. About 30 minutes - 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
• Bake at 320ºF for about 14-15 minutes or until lightly browned. If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
• Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container.
• Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.

WHITE CHOCOLATE ROSE MACARONS

Steps:

• Sift together almond flour and powdered sugar into a large bowl and set aside.
• In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
• Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn't deflate).
• Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
• Add in the vanilla bean paste and pink gel food coloring and continue to beat on high until stiff peaks form.
• Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a "flowing lava" consistency. You should be able to make a "figure 8" with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won't rise properly in the oven.
• Line a large baking sheet with a silicone mat or parchment paper.
• Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
• Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
• Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
• While the macarons are resting, preheat the oven to 300°F.
• Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their "feet" when touched.
• Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
• Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of white chocolate over the top and sprinkle with dried rose petals (you only need a tiny bit so just use some of the white chocolate from the buttercream).
• Melt the white chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.
• In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and powdered sugar together until smooth.
• Set the mixer to low speed and slowly drizzle in the melted white chocolate until it's fully incorporated into the buttercream.
• Add in the rose water and then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.
• Once the macarons are cooled and decorated. Pipe the filling in the center of the undecorated shell, leaving a little bit of room on the sides. Then top with your rose petal shell.
• Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.

CHOCOLATE BUTTERCREAM FOR MACARONS

Steps:

• 1. Cream together butter and sugar. 2. Melt chocolate, set aside. 3. Add milk to butter/sugar mixture and mix thoroughly. 4. Add chocolate and beat furiously until smooth and shiny.