Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, parisian macarons (chocolate macarons)★recipe video★. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
PARISIAN MACARONS (chocolate macarons)★Recipe video★ is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. PARISIAN MACARONS (chocolate macarons)★Recipe video★ is something which I’ve loved my entire life.
In this video we use a beginner French macaron recipe to make the shells, make a hot chocolate ganache macaron filling, then add a dollop of marshmallow fluff. If you need a chocolate macaron. Everything else about this recipe is correct.
To get started with this particular recipe, we must prepare a few ingredients. You can cook parisian macarons (chocolate macarons)★recipe video★ using 9 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make PARISIAN MACARONS (chocolate macarons)★Recipe video★:
- Take (4/5 cup, 2.6 oz) almond flour
- Get (1 cup, 3.9 oz) powdered sugar
- Take cocoa powder
- Make ready egg white (2 egg whites, LL size)
- Prepare granulated sugar
- Make ready drops of lemon juice
- Make ready ■ganache
- Get heavy cream
- Take bitter chocolate
A recipe for the classic chocolate macarons you'll find in Parisian pâtisseries, adapted from an excellent demo originally found at "Cuisiner en ligne" (but no longer online). Fun to make, though they require a bit of practice in order to get them "just right." A good guide to making macarons can certainly help. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy.
Steps to make PARISIAN MACARONS (chocolate macarons)★Recipe video★:
- ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=ve0yAdjQ4YY&t=43s
- Preheat a oven to 230°F. Sift powdered sugar and cocoa powder together and mix well with almond flour.
- Add a little lemon juice to egg white. Beat until it becomes watery and smooth.
- Whip it with a hand mixer on high speed. When it gets white and fluffy, add granulated sugar in 4 parts. Whip it until it forms stiff peaks.
- Mix the bottom with a whisk. Whip it with the hand mixer while slowly drawing 10 circles on low speed.
- Sift dry ingredients in it in 3 parts with a strainer. Mix it each time while cutting the batter and turning the bowl.
- Mix more even after the powderiness disappears. Make heavy batter smooth and soft. Mix it until it fold down like a strip and flows slowly. Put the batter in a pastry bag.
- Stop the oven which has been preheated to 230°F (process 2) - and leave the door open for about 5 minutes.
- Squeeze the batter on a baking tray. Leave a space between each batter. Hit the bottom of baking tray and flatten each batter.
- Crush bubbles with a toothpick. Put it in that oven (process 8) and dry its surface. (Leave the oven off.) Prevent the remaining batter from drying.
- Dry till you can touch it without batter sticking. Preheat the oven to 356°F and bake at 302°F for 15 minutes. Bake it until the upper part doesn't move.
- Dent the middle a little. Bake the remaining batter as well.
- Make ganache. Put chopped chocolate in a bowl. Pour hot heavy cream into the bowl, and wait 30 seconds as it is. Mix slowly and melt the chocolate.
- Squeeze the ganache on a macaron shell. Top it with another macaron shell to make a sandwich.
- Cover with plastic wrap and let it sit for 6 hours at room temperature and for 12-18 hours in a fridge. (Freshly baked macaron is soft and moist but when cooled it gets dry and hard. Please let it sit for a whole day to soften.)
These indulgent Chocolate Macarons are filled with dark chocolate ganache and I promise they are easier to make than you would think! 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! Sift through a flour sifter into a large bowl; set aside. Chocolate Macarons: Have ready three baking sheets (make sure they have flat bottoms (no warping)) lined with parchment paper.
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