Double Chocolate Macarons (Chocolate Ganache)
This is definitely the longest recipe I’ve written in a long while! The process is very long, but when the macarons turn out right, you get a feeling of success! Try to follow the recipe exactly, but when the mixture is done, do check the consistency and make sure that the mixture is neither too runny or too thick. Too runny, the macarons will not form, and if too thick the macarons will crack.
I find that for beginners like me, it’s best to have a third egg white handy for this recipe and adjust to the batter’s thickness with the extra egg white. The temperature of the oven is also important! If you haven’t extensively made macarons before, sit by the oven to monitor the formation of the feet and make sure they don’t crack.
I’m still trying to improve my version of macarons! Will keep updating macaron recipes until I get them perfect! If you know any tricks, please inbox me and let me know! 🙂 Enjoy cooking guys!
- 3 small egg whites
- 1/3 cup granulated white sugar
- 1 cup icing sugar
- ¾ cup almond flour
- 5 tbsp cocoa powder
- 1/3 cup cream cheese
- ¼ cup chocolate chips
1. Separate 2 egg whites with the yolks about 2 days prior to the baking.
2. Beat 2 egg whites when they’re ready and gradually add in the granulated sugar until the egg whites stand (but not too firm).
3. Sieve the almond powder, icing sugar and cocoa powder using a very fine sieve. This will take the longest, but sieving it will create smooth macaroons.
4. If time permits, allow the almond flour mixture to dry in the fridge for 15-20 minutes.
5. In the mean time, separate the remaining egg white from the yolk. And beat until it forms soft peaks.
5. Add the flour mixture to the first 2 egg whites and half of the remaining one. Mix horizontally. Do make sure that you don’t mix in circular motions, otherwise the air in the egg whites will escape. (If you want to add color, add a few drops of colored gel now.)
6. Allow the mixture to dry in the bowl for about 10 minutes. The mixture show be dry enough that when you touch it, nothing should stick to your fingers.
7. Then pipe in small circles on a piece of parchment paper on a baking pan.
8. Preheat the oven to about 150′F and place the macarons into the oven. It should form a feet in about 3-5 minutes. Once the feet forms, bring down the temperature to 120′F and bake for about 10 minutes until the macarons are fully cooked.
9. To make the ganache, melt the chocolate chips in a small heated bowl in water. Then add in the cream cheese and mix until it melts completely and forms a paste.
10. Assemble the macarons the next day. Sandwich the ganache between 2 similar sized macaons.