How to Make Chocolate Macarons
These indulgent Chocolate Macarons are filled with dark chocolate ganache and are easier to make than you would think!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Don’t be intimidated by this classic French dessert. Follow my tips for the best #chocolate #macarons that not only taste as good (if not better) than the ones from a high-end bakery, but also don’t cost an arm and a leg!
RECIPE:
❤️Please “LIKE” this video, SUBSCRIBE to my channel and hit the notification bell. SHARE the video with a friend that might enjoy it.❤️
Shells:
1 cup (100 grams) almond flour
3/4 cup (100 grams) powdered sugar
2 tablespoons (10 grams) cocoa powder
3 large egg whites (100 grams), room temperature
1/2 cup granulated sugar
Ganache Filling:
2/3 cup semisweet chocolate chips
1/3 cup heavy cream
Instructions:
1. Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-1/2 circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
2. Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
3. In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
4. Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
5. Add the sifted almond/cocoa powder mixture to the stiff egg whites and begin to fold them in by mixing with a spatula from the bottom of the bowl and lifting it up to drop onto the top of the mixture. Continue to pull the spatula through the mixture by hand, lifting and dropping in a j-shaped folding motion until the mixture begins to loosen and reaches a consistency similar to flowing lava. If you lift a spatula fill of batter from the bowl, it should drizzle off in a thick ribbon and melt in on itself within about 10 seconds. If it falls off in blobs, rather than a ribbon, keep mixing the batter. You should be able to make 1 or 2 figure-eight patterns with the ribbon of batter. If the mixture immediately melts in on itself like honey or shampoo, then you have probably mixed a bit too far.
6. Transfer the macaron batter to a pastry bag fitted with a large round piping tip. Or use a large heavy-duty ziploc bag with one corner cut off. Pipe the macarons into 1 1/2 circles on the prepared parchment or silicone-lined baking sheets, spacing them a couple inches apart. When the trays are filled, rap them a few times on the counter to help remove air bubbles from the shells, then let them sit out for 30-60 minutes until the tops are dry to the touch and don't stick to your finger.
7. Preheat oven to 300 degrees F. Bake one tray of shells at a time for 16-18 minutes. Let them cool completely before removing the shells from the parchment paper or silicone mats.
8. Meanwhile, make the ganache by combining the chocolate chips and cream in a medium microwave-safe bowl. Heat for 30 seconds, then stir well. Heat again in another 30 second burst, then stir, repeating until the mixture is smooth if necessary.
9. Transfer the ganache to the fridge and let it cool completely. Transfer to a piping bag fitted with a medium round tip, then pip onto the bottom-side of half the macaron shells. Match up with top shells to finish the macarons. You can eat them right away, although macarons are best the next day.
For more chocolate recipes:
For more macaron recipes:
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
????Subscribe to my YouTube Channel????:
FIND ME ON:
Instagram:
Pinterest:
Facebook:
Website:
Chocolate Coconut Macaroons Recipe | Great Depression Cooking | Vintage Christmas Cookies
Happy Vlogmas! This is a recipe for Chocolate Coconut Macaroons from Hershey's 1934 Cookbook - I've made many recipes from this cookbook throughout the years. These cookies are very easy to make and only require 4 ingredients. They are made with coconut, condensed milk, cocoa powder, and vanilla extract.
Join this channel to get access to perks:
#baking #recipe #greatdepression
Claire Makes Chocolate Macaroon Cake | From the Test Kitchen | Bon Appetit
The Test Kitchen's Claire Saffitz makes a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.
Still haven’t subscribed to Bon Appetit on YouTube? ►►
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Claire Makes Chocolate Macaroon Cake | From the Test Kitchen | Bon Appetit
The Most Fool-Proof Macarons You'll Ever Make
Get the recipe! -
Shop the Tasty kitchenware collection here:
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC
SFX Provided By AudioBlocks
(
Licensed via Audio Network
The BEST Chocolate Macaron Recipe
Chocolate macarons are such a tasty treat. I love that first bite that cracks through the crisp outer layer before you sink your teeth into that chewy goodness in the middle. These chocolate macarons are based on my super-viral, no-fail French macaron recipe. Follow my tips and tricks to make the perfect chocolate macarons. No cracking, no hollow shells, beautiful perfect feet.
RECIPE ON BLOG ►
Chocolate Macaron Ingredients ►
2 oz (57 g) almond flour
3.75 oz (107 g) powdered sugar
8 grams cocoa powder
2 oz (57 g) egg whites (aged overnight in the fridge and brought to room temperature)
1/8 tsp cream of tartar
1 oz (28 g) granulated sugar
1/2 tsp vanilla extract
Chocolate Ganache Ingredients ►
2 ounces heavy cream
2.5 ounces chocolate (semisweet, milk or dark)
1/2 teaspoon vanilla
1/8 teaspoon salt
SUBSCRIBE ►
WATCH RECIPES ►
WATCH CAKE TUTORIALS ►
Facebook Page:
Online Cake Tutorial School:
Instagram:
How to Make a Chocolate Macaroon Cake: Bon Appétit Test #20 | Passover: Gluten-Free, Dairy-Free
Today I'm testing Bon Appétit's Best Chocolate Coconut Macaroon Cake developed by Claire Saffitz from the Bon Appétit Test Kitchen. This chocolate macaroon cake is so rich and flavorful, you'd never know it's gluten-free, dairy-free, and perfect for Passover! When Claire makes a cake, you know it's going to be the best cake recipe. So if you like the rich flavor of dark chocolate combined with toasty coconut and almonds, this is the best cake recipe for you! Let me show you step-by-step how to make a macaroon cake that's perfect for Passover, but so delicious you'll want to make it year-round.
Recipe:
Baking time conversions:
BA’s Best Chocolate Macaroon Cake, Recipe by Claire Saffitz
Cake Ingredients
1 cup virgin coconut oil, melted, cooled, plus more for pan, 229g
¼ cup unsweetened cocoa powder, plus more for pan, 25g
1 cup skin-on almonds, 140g
8 ounces semisweet or bittersweet chocolate, chopped, 227g
1 teaspoon kosher salt, 3g
½ cup unsweetened shredded coconut, 45g
6 large eggs, room temperature
½ cup granulated sugar, 103g
½ cup (packed) light brown sugar, 87g
2 teaspoons vanilla extract
Ganache & Topping Ingredients
4 ounces semisweet chocolate, chopped, 113g
1 tablespoon plus 1 teaspoon light agave nectar or pure maple syrup
Pinch of kosher salt
½ cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)
2 tablespoons unsweetened coconut flakes, 11g
1 tablespoon sliced almonds, 10g
1 teaspoon granulated sugar, 4g
Tags: #ClaireSaffitz #BonAppetit #FromTheTestKitchen