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:
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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.
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Chocolate Macaroon Cake, filled with coconut and top with chocolate glaze!! #Chocolate
Ingredients
For the cake:
2 cups all purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
3/4 cup sour cream
3 eggs
1 egg yolk ( reserve the egg white for the filling
2 tsp vanilla
1/2 cup butter
3/4 water
Coconut filling:
1 egg white
1/4 cup granulated sugar
1 cup shredded sweetened coconut
1 tbs all purpose flour
1 tsp vanilla
Glaze:
1/4 cup butter
3 tbs milk
2 cups powdered sugar
1 1/2 tbs unsweetened cocoa powder
Directions:
Start with the coconut filling by beating egg white until soft peaks the gradually add sugar and beat till stiff peaks, then fold in the coconut, flour and vanilla and set aside.
Cake time combine the flour, sugar, cocoa powder, salt and baking soda and set aside
In a separate bowl mix sour cream, eggs, egg yolk, vanilla and butter and also add the dry ingredients and mix to combine.
Pour half of the batter in pan then spread the coconut filling and cover with the next half of the batter.
Bake at 350 degrees for 50 minutes
Cool cake completely.
For the glaze add butter, milk and cocoa powder to saucepan over medium heat and bring to a low boil then remove from heat and stir in powdered sugar until smooth. Spoon glaze over cake.
#baking #cake #delicious
Macaroon Cake Recipe By Food Fusion (Eid Special)
Another highly requested macaron cake recipe that you can easily make at home. This cake is very famous from Bombay Bakery Hyderabad and this is our attempt to replicate the recipe. #HappyCookingToYou #FoodFusion #NurpurButter #Nurpur
Written Recipe:
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00:00 Macaron Cake
00:18 Prepare cake
01:55 Prepare Macaroon topping
03:14 Aray waah
Recipe in English:
Ingredients:
Prepare Cake:
-Maida (All-purpose flour) 1 & ½ Cup
-Baking powder ½ tbs
-Namak (Salt) ¼ tsp
-Badam (Almonds) finely chopped ½ Cup
-Nurpur Butter unsalted 200g (room temperature)
-Bareek cheeni (Caster Sugar) 1 Cup
-Anday (Eggs) 5 (room temperature)
-Vanilla essence ½ tsp
Prepare Macaroon Topping:
-Badam powder (Almond powder) 100g
-Khopra (Desiccated coconut) 30g
-Maida (All-purpose flour) 1 & ½ tsp
-Baking powder 1/8 tsp
-Anday ki safedi (Egg whites) 2
-Sugar 200g
-Vanilla essence ½ tsp
-Honey warm
Directions:
Prepare Cake:
-Grease base & sides of 8-inch baking pan with butter & line pan with butter paper & set aside.
-On a bowl,place sifter,add all-purpose flour,baking powder,salt & sift all dry ingredients together.
-Add almonds,mix well & set aside.
-In a bowl,add butter & beat until it changes color.
-Add sugar and beat well.
-Add egg,one by one and beat until just combined.
-Gradually add dry ingredients & beat again.
-Add remaining dry ingredients & vanilla essence and beat until well combined.
-Pour cake batter on greased baking pan,spread evenly & tap few times.
-Bake in preheated oven at 180C for 45 minutes.
-Take out cake from the oven & let it cool completely.
-Remove cake from pan and place it on a cake stand.
Prepare Macaroon Topping:
-In a bowl,add almond powder,desiccated coconut,all-purpose flour,baking powder,mix well & set aside.
-In a thick bottom pan,add egg whites,sugar & whisk until well combined.
-Turn on the flame & cook on very low flame until sugar melts,mixture is thick & glossy (7-8 minutes).
-Remove from heat,add vanilla essence,almond & coconut mixture & mix well and transfer the mixture to a piping bag.
-Trim a thin layer from the top of sponge cake with a serrated knife & spray water all over the cake.
-Spread a layer of prepared macaroon topping then make a line of wavy design and bake again in preheated oven at 130C for 20-22 minutes (turn on top grill only).
-Take out cake from oven and immediately apply warm honey on hot cake with the help of brush.
-Cut into slices & serve!
Recipe in Urdu:
Directions:
Prepare Cake:
-8-inch baking pan ki base aur sides ko makhan sa grease ker lein aur butter paper laga lein & side per rakh dein.
-Bowl per sifter rakh dein,maida,baking powder aur namak dal ker ek saath sift ker lein.
-Badam dal ker ache tarhan mix karein & side per rakh dein.
-Bowl mein makhan dal dein aur color change ho janay tak ache tarhan beat ker lein.
-Cheeni dal ker ache tarhan beat karein.
-Ek,ek ker ka anday shamil karein aur beat kertay jayein.
-Thora thora ker ka dry ingredients shamil karein aur beat kertay rahein.
-Remaining dry ingredients aur vanilla essence dal ker ache tarhan beat ker lein.
-Tayyar batter ko greased pan mein dal ker evenly pheela lein aur few times tap karein.
-Preheated oven mein 180C per 45 minutes kliya bake ker lein.
-Cake ko oven sa nikal lein aur thanda ker lein.
-Cake ko pan mein sa nikal lein aur cake stand per rakh dein.
Prepare Macaroon Topping:
-Bowl mein badam,khopra,maida aur baking powder dal ker ache tarhan mix karein & side per rakh dein.
-Thick bottom pan mein anday ki safedi aur cheeni dal ker ache tarhan whisk ker lein.
-Chulha on karein aur bohat halki ancch per cheeni melt ho janay,mixture thick & glossy ho janay tak paka lein (7-8 minutes).
-Chulhay sa hata lein,vanilla essence,almond & coconut mixture dal ker ache tarhan mix karein aur mixture ko piping bag mein dal dein.
-Sponge cake ki top layer ko serrated knife ki madad sa trim karein & cake per pani ka spray karein.
-Tayyar macaroon topping ki layer ko cake per laha lein phir wavy design bana lein aur dubara preheated oven mein 130C per 20-22 minutes kliya bake ker lein (turn on top grill only).
-Cake ki oven sa nikal lein aur garam cake ker warm honey brush ki madad sa foran laga lein.
-Slices mein cut ker ka serve karein!
Chocolate Macaroon Cake
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#Macaron vs #Macaroon both are #Kosher for #Passover! If you prefer the #coconut macaroons they would also work on top of the cake.
IMPORTANT NOTE: Make sure to let your guests know that this delicious chocolate cake contains tree nuts!
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(Short Video) Chocolate Macarons recipe
More detailed recipe
Ingredients:
100g egg whites
110g sugar
140g almond flour
115g powder sugar
15g cocoa powder
Chocolate ganache:
1/2 cup dark chips chocolate
1/2 cup heavy whipped cream
Bake at 300F for 16-17 minutes.
More delicious recipes
#macaron #macaroons #shortvideo #short
GIANT MACARON CAKE How To Cook That Ann Reardon
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts, new video every Friday.
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