Are you still in love? ^^ I think that we are. Because love can be in many forms, and in many place, family, friend, lover, so this month is very good for expressing our feeling. For me when I made these macarons for my friends, and she really wanted to have the recipe. So I think giving her the recipe is my way for showing my love to.
But the time that I made it for her I just making it without weighting anything, when she ask me “Can I have the recipe ?” I can’t, haha. So I have to make it again and now I have the recipe.
I use the macaron recipe that I think it’s the easiest chocolate macaron recipe, many people who can’t make macarons are happy with this recipe.
For the best result, I suggest you to make les plaque (make round circle on a piece of paper, about 3.5 cm.), then place the silicone mat over it and pipe the macaron batter. You will get more uniform macaron, all in the same size.
I believe that you can do anything, if you’re not afraid !!! I know that it’s not easy for many people to think like this, but for me, I love to try everything, and I didn’t success every time, but just have a chance to do the thing that you want to do is very good, right?
So if you never make the macarons before and want to try you can start with this recipe, I know that I can’t say that you will master it at first but you will understand it more. It’s better to put your hands into something you want to make than just reading it ^^.
So why don’t you put your apron on, gather all the ingredients in your hands, and get together with me into the kitchen. You may get a special gift for the one you love on maybe this Valentine’s day.
Note: The ganache is made from Mars chocolate candy bar, so the best point is it won’t melt in room temperature but it will firm up in the refrigerator, it’s better to take the cookies out of the fridge before serving.
CHOCOLATE MACARONS WITH MARS GANACHE
MAKES ABOUT 25-30 ‘SANDWICHES’
|
|
|
|
|
|
|
110 g
|
icing sugar
|
|
65 g
|
ground almonds (or sliced almond*)
|
|
13 g
|
Dutch cocoa
|
|
60 g
|
egg whites, at room temperature
|
|
20 g
|
caster sugar
|
|
|
Pinch of cream of tartar
|
|
|
|
|
|
|
|
|
|
|
3
|
Mars chocolate candy bars (36g /piece)
|
|
60ml
|
Whipping cream
|
|
|
|
|
|
|
Sift icing sugar, almonds and cocoa through a fine sieve, pushing mixture through with a wooden spoon; this will help to make a smooth macaron.
* If using sliced almond: Place the almond, icing sugar and cocoa powder in a food processor and process until the mixture fine as flour (about 3-5 minutes). When the almonds are ground, using a wooden spoon, press the mixture through a medium strainer.
Using an electric mixer, whisk egg whites until foamy. Add cream of tartar whisk to combine and caster sugar, a little at a time until using all, and whisk to firm peaks.
Stir in almond mixture; in three or four additions. When all the dry ingredients are incorporated; the mixture will look like a cake batter.
Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 3.5cm rounds onto baking paper-lined (or Silpat) oven trays. When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).
Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.
Preheat oven to 150°C. Bake for 15 minutes (baking time can be varied, from 10-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.
Making Mars ganache:
Cut the candy bars into small pieces, and put in a pan with whipping cream, place over medium heat and stir until melt.
Sandwich the macarons with mars ganache, and refrigerate until ready to serve.
Chocolate macarons with Mars Ganache:
Special gift for the one you love!
0 Comments