Saturday, October 3, 2009

Chocolate Macarons!

On Sunday, I decided to make more macarons. I was not quite satisfied with the ones I made on Saturday (hollow shells) so I decided to try again. This time I added some cocoa powder to the concoction to make them chocolate flavored.

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This time, the consistency of the shells was much better! But, they did not rise as much as the ones I made the day prior. Maybe I ought to try one more time to make them just right? Either way, they were delicious (I was told so :-), so it doesn't really matter if they were not exactly as they are supposed to be!

Step one: make the Italian meringue. Beat the egg whites and sugar while cooking some sugar/water that you later beat into the eggs/sugar.

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This is the almond flour/icing sugar mix that took me an hour to sift together on Friday night! Next time, I will look for a different brand of almond flour. That one was just too coarse.

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I forgot to take a picture of the next step. I had to incorporate 50 grams of egg whiltes to the almond/sugar mixture to make it into a smooth paste and then added some cocoa powder for flavoring.

Then is the most important/difficult part. You have to incorporate the Italian meringue into the almond/sugar/egg mix with a certain movement of the hand (I found a youtube video that showed how to do it right).

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You have to stop once you have a "magma-like consistency where the batter falls off either sides of the spatula like a ribbon" or something like that. This didn't talk to me at all! I mean, how am I supposed to know what the consistency of magma looks like?

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I use ziplock bags (the freezer ones, they are thicker) as piping bags. They work great!

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