French Chocolate Macarons with Ganache Filling


Type of dish : cookies
Level of difficulty : tricky
Mood : excited

Hummm, where do I begin? This blog is surely an unproductive one. There are a bunch of photos waiting in my camera, yet I’m still lingering in a holiday mood…

So let me start with this baby. Other posts including Eid cookies will follow, promise… 🙂
This mood started about a week ago during recent visit to well-knowned cakery with a friend. I was stunned seeing lines of colorful Macarons inside the showcase. Even more stunned with the price although their macs slightly bigger than usual size.
Coming back, I write status on FB wondering if I offered to sell macarons, would I got orders?
So long story short, this is the result 🙂 Quickly I design my own label, Mini Mouthful Sweets & handmade my box.

Eventhough I sell this babies, I still want to share the recipe. One of my friend raise this issue about some food & pastry sellers hesitate to share their recipe. Well not me, I got most of my recipe from other source also…

French Chocolate Macaron
(Original source : j3sskitch3n)

Ingredients :
45 gr egg white (aged for 2 days)
50 gr castor sugar
1/4 tsp lemon juice
65 gr almond meal
60 gr powdered sugar
1/2 tsp cocoa powder
extra cocoa powder for sprinkle
Filling : 100 gr DCC / WCC
               50 ml whipcream

Method :
Prepare 2 cookie pan, line with silpat or parchment paper, ungreased.
Sift almond meal, powdered sugar and cocoa twice. Set aside.
Using tip top clean stainless bowl, beat egg white until frothy. Add lemon juice and half of castor sugar. Beat until slightly soft peak. Add the rest of castor sugar. Continue beating until soft peak and glossy.
Slowly add sifted almond sugar cocoa in 3 addition. Fold with big spatula. Try to fold maximum 50 strokes so the meringue won’t deflate much. The batter should be lava like (thick ribbon stage).
Placed inside piping bag which already equip with round tip. Pipe the batter onto the baking pan forming small rounds, about 4 cm each, separated by 3 cm between each round.
Bang the pan hard onto counter top to release some air. If bubbles appear, pop them with tooth pick immediately.
Rest your macs inside an aircon room for 30 – 45 minutes. If you’re living in a tropical country with high level of humidity like me, this is a must. Or you could place the pans on top of an oven door (ajar) which already preheated for 100 degree C. But if you live in a 4 season country, than this is not necessary, well you’re lucky. Just rest them on your kitchen counter.
While waiting preheat your oven 150 degree C, bottom heat only.
Once the surface of your macs is dry, meaning it doesn’t stick to your fingers, than it’s ready to bake. Bake until you see the feet appear, decreased to 140 degree C. Continue bake for 10 – 12 minutes. Test with one mac. Lift it up, if it’s not stick to the paper underneath, than it’s done.
Sprinkle some cocoa powder on top. Cool the macs in a wire rack.
Meanwhile you could make the ganache. Double boiled the chocolate, set aside. Whip the cream until stiff. Pour the warm chocolate. Continue whip until combine. Placed inside a piping bag.
Take one mac shell, pipe the ganache. Sandwich it with another shell. Continue untill all macs filled. Placed inside the fridge. Ready to serve in 24 hours.


          The inside texture cannot
           gets better than this

See ya on the next post… 🙂


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