Chocolate macarons (Macarons au chocolat)

Category: Confectionery
Chocolate macarons (Macarons au chocolat)

Ingredients

raw almonds 280 g
powdered sugar 450 g
proteins 210 g
sugar 50 g
lemon juice 1 tsp
cocoa 40 g
for chocolate ganache:
cream 35% 250 g
chocolate 200 g
oil 35 g

Cooking method

  • Ideally, you should have almond flour. But if this is not for sale with you, and you really want cakes, you can make it yourself. To do this, put the raw almonds in boiling water for 1 minute in advance and peel them off. Almonds peeled in this way must be dried and then crushed in a processor. Homemade almond flour is ready
  • Add powdered sugar and cocoa to almond flour.
  • Chocolate macarons (Macarons au chocolat)
  • Let the baking sheet stand (about 25-30 minutes) so that the circles on top freeze. Furnace at 150 degrees 25 min. It is very important that the raw workpieces be grabbed from above. This affects the appearance of the finished cakes. For clarity, in this picture, baked pieces that were sent to the oven before the deadline:
  • Chocolate macarons (Macarons au chocolat)
  • Prepare the ganache: Heat the cream well, but do not boil. Pour them over chocolate, beat with a blender. Add softened butter, beat again.
  • Turn half of the circles over, apply ganache from a pastry bag to them, cover with the other half, refrigerate. Cakes can be frozen, then thawed at room temperature.
  • Chocolate macarons (Macarons au chocolat)
  • Well, in conclusion, everything is the same, but how the professionals do it:

The dish is designed for

30-35 pcs

Time for preparing:

1 hour

National cuisine

french

Note

Since the advent of the Internet in everyday life, this is probably the only recipe that I have learned about from life, and not from the network. When my daughter, who was always losing weight, came and asked: "Mom, make me pasta", my first reaction was to run after the doctor. To my shame, I had no idea about the existence of such a dessert. Therefore, the only expert on the already prepared dish was again Dotsya. When asked how? looks like?, she replied: "Yes, like I ate in a cafe, but only fresh"

Nataly_rz
.
Crochet
Nataly_rz
And for some reason I always thought that it was pronounced correctly "makarHaveus " ... Yes, and in magazines (in the same "Gastronome") I met the recipes for these cakes just like makarHaveus ...
Nataly_rz
Crochet, I think MakarUny is a Russian interpretation, in order to distinguish one dish from another, in the video the French chef says MakarOn, sorry for my French
Crochet
Nataly_rz
What am I? Well, I'm nothing ... for what I bought, for which I sell ... MakarABOUTus, so MakarABOUTus! It's even more familiar to us !!!
celfh
Nataly_rz , thank you so much for the recipe, I really feel how delicious it is! To bookmarks!
And a special thank you for the instructions on how to make almond flour !!!!!!!
Gypsy
I'll throw you a link with a video and a recipe here, otherwise I don't know where to stick it. The newsletter comes from this site .. came today, I share
🔗
Nataly_rz
Gypsy Thank you!
As you can see from the video, there is nothing complicated in making pasta, the main thing is to have almond flour
We have ganache and lemon curd on our website, but this is the first time I see butter cream with whipped proteins, and I can't even imagine how it tastes, charlotte is somehow dearer
By the way, what we call fermenting squirrels is called "day old egg white"
NatalyaN
Quote: Krosh

Nataly_rz
And for some reason I always thought that it was pronounced correctly "makarHaveus " ... Yes, and in magazines (in the same "Gastronome") I met the recipes for these cakes just like makarHaveus ...
The fact is that there is MakarABOUTus and MakarHaveus are different desserts according to the method of preparation.
alinysik
yes it really is not difficult, but what kind of "kosher" salt is added to the cream ???
edok
Please tell me, 280 grams of almonds is already the amount of sifted flour or the initial almond itself, and after all the manipulations with it, less flour will turn out (losses during sifting and all that). I just use ready-made almond flour and would like to know how much is needed.

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