Chocolate Macaron

[Sussan ScoolinaryTeam]

Hi @sahmini-sandra-lingam

Welcome to the Scoolinary community, and thank you for your question.

Of course, I’m happy to share a non-vegan chocolate macaron recipe:

Ingredients:

For the Macarons:

– 100 g almond flour, sifted

– 100 g powdered sugar, sifted

– 30 g unsweetened cocoa powder, sifted

– 100 g egg whites (aged, separated at least 24 hours in advance)

– 100 g granulated sugar

– 1 pinch of salt

For the Chocolate Ganache:

– 100 g dark chocolate (70% cocoa)

– 100 ml heavy cream

– 20 g unsalted butter

Instructions

1. Prepare the Macarons:

– Sifting:In a bowl, mix the almond flour, powdered sugar, and cocoa powder. Sift this mixture at least twice to ensure there are no lumps.

– Meringue:In another bowl, beat the egg whites with a pinch of salt on medium speed until foamy. Gradually add the granulated sugar, continuing to beat at high speed until stiff, glossy peaks form.

– Macaronage:Gradually fold the almond flour and cocoa mixture into the meringue using a spatula. Use gentle folding motions until the batter reaches a smooth, flowing consistency. The batter should flow in a ribbon-like consistency, and when it falls from the spatula, it should blend back into the rest of the batter in about 10 seconds.

– Piping: Fill a piping bag with the batter and pipe small circles (about 3 cm in diameter) onto a baking tray lined with parchment paper or a silicone mat.

– Drying: Let the macarons sit at room temperature for 30-60 minutes, or until a slight crust forms on the surface. They should be dry to the touch.

– Baking:Preheat the oven to 150°C (300°F). Bake the macarons for 12-14 minutes. Allow them to cool completely before removing them from the tray.

2. Prepare the Chocolate Ganache:

– Heating: Heat the heavy cream in a saucepan over medium heat until it’s just about to boil.

– Mixing:Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 1-2 minutes, then stir until the chocolate is fully melted and the mixture is smooth.

– Adding Butter:Add the butter and mix until fully incorporated. Allow the ganache to cool to room temperature until it thickens enough to be used as a filling.

3. Assemble the Macarons:

– Fill a piping bag with the chocolate ganache.

– Pipe a small amount of ganache onto the flat side of one macaron shell, and top with another shell, gently pressing them together so that the ganache spreads to the edges.

4. Maturation:

– Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the texture to become more tender.

Tips:

– Ensure all ingredients are well-sifted to avoid lumps in the batter.

– Proper macaronage is key to achieving the right texture, so don’t rush this step.

– Allowing the macarons to rest before baking is essential for forming the characteristic crust and preventing cracks.

With this recipe, you should be able to create smooth and well-formed chocolate macarons filled with a delicious chocolate ganache.

Greetings

[Sahmini A/P Sandra Lingam]

Thank you so much dear❤️

[Sussan ScoolinaryTeam]

Hi @sahmini-sandra-lingam

It’s a pleasure to assist you. If you have any other questions, feel free to ask, and I’ll be happy to help.

Best regards.