An Easy Recipe to Prepare Delicious French Macarons
French macaroons (macarons in French) are a French confection sometimes described as a pastel-colored sandwich cookie.
French macaroons look wonderful and taste great. To try those wonderful cookies, you can either buy some or prepare them yourself.
Click French macaroons online to order macarons on the Internet, or follow the recipe below to make your own macaroons. Enjoy!
Recipe for 36 Chocolate French Macaroons
Basically, you need to prepare the chocolate filling, the macaroon shells and then assemble the two.
Chocolate Filling (or ganache)
Bittersweet chocolate : 5 oz (120 g)
Butter: 3 oz (80 g)
Heavy Cream: 1 oz (30 g)
- Heat the chopped chocolate with the cream and the butter in the microwave.
- Stir until smooth.
- Let cool completely before using.
Egg whites: 3
Powdered Sugar: 2 cups (200 g)
Almond powder: 1 cup (125 g)
Unsweetened cocoa powder: 2 tablespoons (15 g)
Sugar: 2 tablespoons (30 g)
Food coloring: brown or red
- Line a baking sheet with parchment paper. Preheat oven to 350º F (180º C). Have a pastry bag with a plain tip ready.
- Grind together the cocoa powder with the almond powder and the powdered sugar using a food processor. Sift.
- Beat the egg whites until stiff, adding the granulated sugar while whipping when they start to rise. Then add 20 drops of food coloring and fold very gently using a rubber spatula.
- Carefully fold the sifted powder into the egg whites with the rubber spatula. The batter should be shiny, smooth, with a plain color.
- Scrape the batter into the pastry bag. Then pipe the batter on the baking sheet in 1 inch circles, evenly spaced one inch apart from each other.
- Let them sit at least twenty minutes or even overnight to allow the surface to dry and form a light crust.
- Place the baking sheet on top of two other similar ones - this technique to overlay 3 baking sheets is important: it enables the macaroon shells to get this typical lace collar at their base.
- Bake for 11 minutes at 175 ° C. (13 to 17 minutes for larger macaroons)
- Remove from the oven and let the macaroon shells cool down for a few minutes. They should not stick to the parchment paper and be easy to remove - if not, then bake them a few more minutes.
- Spread a bit of the chocolate ganache on the flat side of 2 macaroon shells and sandwich them together.
- Let them stand in the refrigerator for at least one day before serving them - I know, it's hard to resist!
Macaroons are good at room temperature up to 48 hours, good in the refrigerator for roughly a week if stored in an airtight container, and good in the freezer for about a month.
If you wish to freeze them, take them out about 30 minutes before serving to thaw: they will be just as fresh as if they were made the day before! But remember that they cannot be thawed then refrozen.