Macarons are that type of patisserie that isn't hard but there are a lot of places where the recipe could go wrong and you really need a good recipe to nail them.
These macarons are really crispy but the perfect balance of moist (thanks to the coffee syrup) on the inside and with the adding of a silky filling, they are the perfect mini bite. I have struggled with making macarons, a lot of times the tops cracked or they didn't rise a make "pieds" (feet) as they call them in France.
If you follow the ingredients said in this recipe and the instructions, you won't have any problems at all.
Also, I don't mention any filling because you could do anything really, if you are using then as a decoration for a cake, just fill them with the icing you are putting on the cake like on the picture and they will be great.
But if you aren't don't worry, a simple ganache of 50% chocolate and 50% cream will do the job perfectly or chocolate buttercream.
The recipe to this rich and decadent festive chocolate entremet is on the Blog, the post is here.
Ingredients
185g icing sugar
185g ground almonds
30g cocoa powder
200g caster sugar
2 x 75g egg whites
1/2 teaspoon of salt
5cl water
Coffee syrup: 50 g caster sugar + 50 ml water + 1 shot of espresso coffee
Recipe
Place the icing sugar + ground almonds + cocoa powder in a food processor and blitz until super fine. Then sieve and reserve.
Place the water + sugar in a saucepan on low heat.
Whisk the egg whites with the salt until nearly stiff peaks.
Once the sugar is completely dissolved, pour the syrup in a slow and steady stream into the egg whites, whisking all the while. Continue whisking until the meringue is cool and glossy.
Add in the flours and fold with a spatula until when you lift the batter with the spatula, it will fall so that you have enough time to draw an eight with it. (You will probably need to fold the batter onto itself for at least 3 minutes until you reach this stage)
Place the mixture into a piping bag.
Pipe little circles onto a baking tray lined with grease-proof paper or a Silpat. Tap the baking tray down to get rid of the air bubbles.
Leave to rest for about 15-20 minutes and then bake in a pre-heated oven at 170°C for about 12 minutes. Leave to cool on tray and then upside down on a wire rack.
Make the coffee syrup by placing all the ingredients in a saucepan and heating until the sugar is dissolved. Then cool and brush the bottom of each macaron with it with a pastry brush.
Fill the macarons and then place the lid on with whatever filling you wish.
Ideally, leave in a box in the fridge for a day before eating but you can always eat them straight away!
That's it, macarons really aren't as difficult as you think, they are so delicious especially with the help of the coffee syrup!
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