Macarons Eggless Recipe | DIY Best French Macarons Dessert Recipe at Home | Chef Varun Inamdar
Macarons Eggless Recipe | Macarons Filling Recipe | Macarons | Macaron Recipe | How to make Macarons | French Macarons | Best Macarons | How to make Macarons at Home | French Macaron | #Chocolate & #Eggless French Macarons #sweetrecipe at Home | Best #Macarons Recipe | French Macaron Recipe | French Macarons Recipe | Chocolate Eggless French Macarons Recipe | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make at home with our Chef Varun Inamdar
Ingredients:
200 gms Dairy Cream
400 gms Dark Chocolate (chopped)
110 gms Almond Flour
110 gms Icing Sugar
75 gms Aqua Faba
66 gms Castor Sugar
Pink Food Colour
130℃ 30 minutes
Mixed Fruit Jam
Cocoa Powder
#AnybodyCanCookWithRajshriFood #macarons #dessert #dessertrecipe #macaron #rajshrifood
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Tiramisu Macarons 2.0 | Tiramisu Inspired French Macaron Shells and Ganache | Recipes Included!
I recently did a poll on Instagram to find out what kind of macaron everyone wanted to see from me next! Even though I've done a Tiramisu macaron before.... Tiramisu won out as the top flavor. And I was WORRIED!
How would I create a new version of this recipe?! I did a lot of planning, decided to turn this classic dessert into a ganache, and WOW.
It's incredible!
Quick notes before you scroll down to the recipes:
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To watch my first rendition of Tiramisu Macarons, click HERE:
Tiramisu Inspired Macaron Shell | French Method
Whites 100g
Sugar 90g
About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: )
Powdered Sugar 130g
Cocoa Powder 5g (you can either add this to the dry ingredients or subtract the weight from the dry ingredients)
Coffee Grounds for sprinkling
Brown Food Coloring, if you want a deeper color
-- Sift the powdered sugar, almond powder and cocoa powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done.
—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. Sprinkle the shells with the coffee grounds right away. If you wait too long, a skin will form and they will not stick!
—After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling.
Tiramisu Ganache:
Cream #1 80g
Marsala Wine or Rum 20g
Espresso or Strong Coffee 40g
Sugar 40g
Vanilla Paste 6g (I usually use Nielson Massy: )
Cream #2 60g
Cornstarch 16g
Dark or Semisweet Chocolate 25g (I like Cacao Barry: )
White Chocolate 75g (I usually use Callebaut: )
Butter 50g (room temperature)
Mascarpone 40g (room temperature)
Heat the first cream, marsala wine, espresso, sugar, and vanilla to a scald before tempering in the second cream and cornstarch.
Cook like a pastry cream then pour over the chocolates, and blend to completely emulsify. Note: it is easier to blend everything together if you slightly melt the chocolates first!
Cool until the ganache is just warmer than room temperature (usually about 15-20 minutes for this quantity), and emulsify in the butter. If you add in the butter while the ganache is hot or even too warm, it will likely split!
Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using.
Ganache Notes:
If you immediately put the ganache in the fridge, it could spilt! Please let it cool at room temperature before you refrigerate it!
If you are experiencing issues with this style of ganache, try the following: 1) Pull your pastry cream mixture off the heat as soon as it thickens. 2) Slightly melt your white chocolate before you pour the cream mixture onto it. 3) Make sure you are using room temperature butter and using an immersion blender to emulsify it in when the ganache is at just above room temperature!
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Foolproof Easy Mocha French Macarons With Chocolate Ganache by Cupcake Savvy's Kitchen
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Delicious Mocha French Macarons sandwiched with smooth and creamy Dark Chocolate Ganache are DIVINE! let me show you that they ARE possible to make! Enjoy!
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Dark Chocolate Ganache:
Pink Chocolate Ganache:
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INGREDIENTS:
200g Dark Chocolate
125mL Thickened/Double Cream
125g Almond Flour/Meal
125g Icing Sugar
90g Egg Whites at room temperature
125g Caster Sugar
1/4 Teaspoon Cream of Tartar
1 Teaspoon Cocoa Powder
1 Teaspoon Instant Coffee
Melted Chocolate for decorating
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Make Vietnamese Iced Coffee Macarons & Decorate with Chocolate and Edible Gold Leaf Flakes
Vietnamese iced coffee is a whole deal, but it’s most widely recognized by the addition of sweetened condensed milk. Strong coffee, and sweet, creamy milk are such a bomb flavor combo, so I decided to turn that into this recipe for Vietnamese Iced Coffee Macarons.
Now, I ran into a little issue with this batch. The first macarons I piped were way too thick, so they came out just slightly lopsided. Not to worry though! I dipped the wonky sides of the filed macarons into chocolate and added a few touches of edible gold leaf from Barnabas Gold.
Related Links
Vietnamese Iced Coffee Macarons -
5 Steps for Macaron Prep -
Fun Ways to Fill Macarons -
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Stand Mixer -
Edible Gold Flakes -
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