French Macaroons Mix. Makes 12 Gourmet Chocolate Macarons.
You'd love to make your own French Macarons and tell your guests: "I made them myself" - but you're running out of time and do not want to take a chance? This Macaron Mix by Alsa is what you need! With this fabulous, quick and easy mix, you will make delicious Macarons au Chocolat
(Chocolate French Macarons) in a few minutes - just add milk, 2 egg whites and that's it!
We tried it out and, frankly, were surprised both by the ease of use and the delicious taste.
No artificial colors or flavors.
Net Weight: 317 g (11.2 oz)
* Check other French Chocolate and Sweets
* Discover additional French Gourmet Food
More about Alsa:
Alsa is a leading French brand of dessert mixes. Alsa produces quality ingredients so you can make delicious French macarons, creams and other desserts in a snap.
To complete this recipe you will need:
• 3.3floz (100ml) milk
• 2 average sized eggs
Plan about 15 minutes to prepare the recipe and about 35 minutes to bake your macarons. There are 5 easy steps :
Using a medium-size saucepan, bring the milk to a boil, then add the content of the "fourrage chocolat" (chocolate filling) and combine the ingredients using a whisk. Bring the batter to a second boil, then pour it into a glass bowl. Let it sit and cool down and put it in the refrigerator.
Separate the egg whites from the yolks. Beat the egg whites until stiff, using a food processor or electric mixer. Then carefully fold the content of the "macarons" packet into the egg whites until complete blend, using a wooden spoon or rubber spatula.
Line an ovenproof tray with parchment paper, and use a teaspoon to drop the batter on the baking sheet, making 24 circles about 1 inch in diameter, evenly spaced 1 inch apart from each other. / Alternatively, you can use a pastry bag: scrape the batter into the pastry bag, then pipe it on the baking sheet in 1 inch circles.
Insert the tray into your COLD oven (NO preheating) and bake to 120°F for 20 minutes. Then increase the oven temperature 300°F for 15 minutes. Allow the macarons shells to cool down for 5 minutes before gently removing them from the baking sheet.
Take the chocolate filling out of the refrigerator and spread it onto half (12) of the macaroon shells. Assemble one of those shells with filling and one of the 12 other plain shells, sandwiching them together two by two. If you wish a softer texture, seal your macaroons on a plate using cling wrap, and refrigerate for 30 minutes.