Chocolate Macarons Recipe By Tasty

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.

NEAPOLITAN MACARONS RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Add almond meal and powdered sugar to a bowl and mix to combine.
• Using a hand mixer, beat the egg whites until they stick to the bowl.
• Add the sugar to the whipped egg whites and beat until stiff peaks form.
• Gently fold the powdered sugar with almond meal into the whipped egg whites.
• Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
• Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
• Bake for 20 minutes.
• In a bowl, add the melted white chocolate chips and cream cheese and stir to combine.
• Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
• Sandwich the macarons together.
• Refrigerate macarons for another 2 hours before serving.
• Enjoy!

PEPPERMINT MACARONS RECIPE BY TASTY

Steps:

• Make the ganache filling: In a medium bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total. Set aside to cool for at least 1 hour.
• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed until very finely ground. Sift the almond flour mixture through a fine-mesh sieve into a large bowl. Set aside.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a rubber spatula to gently fold until combined. After the last addition of almond flour, add the peppermint extract. Continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Set a piping bag or zip-top bag fitted with a round tip in a tall drinking glass. Dip a skewer or toothpick in the red gel food coloring and paint 2 stripes on opposite sides of the inside of the piping bag. Transfer the macaron batter to the bag.
• Pipe 4 small dollops of batter in each corner of a rimmed baking sheet, then lay a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 2-inch (5-cm) circles, spacing at least 1-inch (2.5-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles. If there are any points on the top of the macarons, let sit for 5 minutes after tapping the pan, then, with a slightly moistened finger, lightly pat down the peaks.
• Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 20 minutes, until the feet are well risen and the macarons don't stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling.
• Transfer the cooled ganache to a piping bag or zip-top bag fitted with a round tip.
• Pipe a dollop of ganache onto a macaron shell. Top with another macaron shell to create a sandwich. Repeat with remaining macarons and ganache.
• Roll the edges of the macarons in the crushed candy canes.
• If desired, place the macarons in an airtight container for 24 hours to "bloom" before serving, or serve immediately.
• Enjoy!

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

CHOCOLATE MACARONS RECIPE BY TASTY

Steps:

• Sift the dry ingredients together in a medium bowl.
• In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
• Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
• Tap the tray a couple times on a hard, flat surface to remove air bubbles.
• Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
• Serve.
• Enjoy!

PANCAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt and process on low speed, until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt on medium-high with an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and golden yellow gel food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons with jagged edges and you can make a figure 8 while holding the spatula up. Transfer the macaron batter to a piping bag fitted with a medium round (#12) tip.
• Grease 2 rimmed baking sheets with nonstick spray and place a piece of parchment paper over each sheet, using the spray to help adhere the parchment to the pans.
• Pipe the macarons onto the parchment paper in 2½-inch (6¼-cm) circles, spacing at least 1 inch (2 cm) apart. You should have 8 per pan. Tap the baking sheets on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 1-2 hours, until dry to the touch.
• Preheat the oven to 300°F (150°C).
• Bake the macarons for 27-30 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper when lifted. Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: Microwave the maple syrup in a medium heat-proof glass bowl for 90 seconds on high power. Let the syrup cool for at least 20 minutes, until warm but not hot. Warning: the syrup and bowl will be very hot; use caution.
• In a large bowl, cream the butter with an electric hand mixer on high speed for 1 minute, until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream and beat to incorporate.
• Add the cooled maple syrup to the buttercream and beat on high speed until smooth, scraping the sides as needed. Note: If the syrup has cooled to the point of hardening, microwave in 5-second intervals until pourable.
• Transfer 1 tablespoon of the buttercream to a small bowl. Add the yellow gel food coloring and stir until combined. Spread the yellow buttercream in a thin, even layer, about 2½ inches square, on a piece of parchment paper. Cover with another piece of parchment paper and smooth. Transfer to the freezer until ready to assemble the macarons.
• Transfer ⅔ cup of the maple buttercream to a medium bowl. Add the brown gel food coloring and stir until combined.
• Transfer ¼ cup of the remaining uncolored maple buttercream to a piping bag fitted with a small open star (#14) tip. Transfer the remaining uncolored buttercream to a piping bag fitted with a medium round (#12) tip. Set aside.
• Spread about 1 teaspoon of brown buttercream onto the rounded tops of half of the macaron shells, leaving a ¼ inch border around the edges. Use a clean paintbrush to carefully (the macaron shells are fragile) clean up the edges of the buttercream.
• Use the maple buttercream in the piping bag fitted with the round tip to pipe a thin swirl of buttercream on the rounded tops of the remaining macaron shells, leaving at least a ½ inch border around the edges.
• Place a brown-painted macaron shell on top of each buttercream-frosted macaron shell.
• Place the macarons in an airtight container for 24 hours to "bloom," prior to decorating, if desired.
• To decorate, use the maple buttercream in the piping bag fitted with the round tip to pipe about 2 teaspoons of buttercream on top of 4 macaron stacks to look like whipped cream. Use the tip of a butter knife to make a small well in the center of the buttercream. Scoop about 1 teaspoon of blueberry jam into each well. Use the tip of the knife to help the jam flow over the edges of the "whipped cream."
• Remove the yellow buttercream sheet from the freezer. Peel off the top layer of parchment. Use a sharp knife to cut the buttercream into 12 squares (they will be fragile). Run a butter knife under the squares to release from the parchment and use the flat side of the knife to transfer 2 butter pats to the top of each of the remaining 4 macaron stacks (don't use your fingers; the buttercream will soften quickly.) Use the maple buttercream in the piping bag fitted with the open star tip to pipe "whipped cream" next to the butter pats. Sprinkle each stack with ½ teaspoon mini chocolate chips. Note: If chocolate chips aren't sticking to the macarons, apply a small dot of buttercream on the bottom of each chip.
• When ready to serve, transfer the macarons on a serving platter and pour maple syrup over the top.
• Enjoy!

CHOCOLATE MACARONS

Steps:

• The chocolate ganache filling needs about 2 hours to set, so I recommend making it first! It can also be made up to a week in advance.
• Place 120g of semi-sweet chocolate and 20g of unsalted butter in a medium-sized bowl and set aside.
• Pour 120g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about 45 seconds). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
• Pour the heavy cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
• Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.
• Press a piece of plastic wrap flush against the ganache to prevent a skin from forming. Place the bowl in the fridge to chill for about 2 hours.
• Line two large baking sheets with parchment paper or silicon mats. Set aside.
• Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage where you can see the whisk leaving faint tracks in the egg whites.
• Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
• Sift 126g superfine almond flour, 126g powdered sugar, and 14g of cocoa powder into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
• Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to this, you may need to stir it a bit more.
• Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 3/4-inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
• Pipe one pan at a time and bang the pan firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
• Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
• Bake one tray of macarons at a time on the middle rack of your oven for 18-20 minutes and rotate the pan halfway through to help them bake evenly.
• Remove the pan from the oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.
• Place the chilled ganache in a small piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.
• Pipe a thick dollop of chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich.
• If desired, drizzle some melted chocolate on top of each macaron.
• Place the finished macarons in the fridge in an airtight container to mature overnight. When you're ready to enjoy them, let them sit at room temperature for 10-20 minutes and enjoy!

CHOCOLATE MACARONS (EASY STEP BY STEP)

Steps:

• In a bowl of a standing electric mixer, beat the egg whites with granulated sugar until they begin to rise and hold their shape.
• Sift powdered sugar, cocoa and almond flour to get rid of any lumps.
• Stir in dry ingredients into egg whites. Be sure not to over mix the ingredients.
• Place plastic bag or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag.
• Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
• Bake macarons at 350 °F for 13-15 minutes, depending on your oven. I would suggest checking them after 13 minutes or so.
• Place butter together with chocolate chips in a glass bowl.
• Microwave chocolate with butter in 30-second increments. Stir to combine it together every 30 seconds to ensure that the mixture is perfectly creamy. Let the mixture cool down to room temperature.
• Place spoonful of the cream on a flat side of the macaron and cover it with another macaron.