Macarons are one delicious cookies which all of us have a right to eat. I think there should be another fundamental right in the constitution : “Right to eat Macarons”.
Macarons are airy and chewy cookies which melts in your mouth as soon as you take a bite of it. They are also high maintenance as they are very delicate and brittle. Its a sandwich of two meringue based layers with some cream or ganache filling. They are perfect little indulgent sweet which are also Gluten Free. The classic French Macaron recipe includes Almond Powder, Egg White, Sugar and most importantly love. The secret ingredient always being Love.
Lets make these cookies now !
Chocolate Macaron Shells
Almond Powder 120gm
Icing Sugar 200gm
Egg Whites 108gm
Granulated Sugar 100gm
Preparing the Almond Powder – Use high quality dried Almond powder and sieve them twice so that only the finest particle are used. You could even grind the Almonds and sieve them.
Whip the Egg whites with an Egg beater till they are foamy. Add the granulated Sugar slowly and gradually to it to get a nice stiff and shiny texture. Its done when you invert the bowl and nothing falls off.
Sieve the Almond Powder, Icing Sugar and Cocoa Powder together and mix with the French Meringue. Keep mixing till you get a dripping consistency of the batter. Do not over mix.
Preparing the Baking Tray
On a parchment Paper draw equal sized circles to pipe the Macarons. Lay the Silicon Mat over it.
Time to Pipe.
Take a round tip piping nozzle and pipe the batter onto the baking tray. Leave at least an inch space between two shells as they will spread a little.
After piping them into perfect rounds tap the tray on the table a couple of times to release the air bubbles.
Rest, Rest, Rest
Macarons need rest. Let them dry for at least half an hour.
Bake these munchkins at 160 degrees C for 10 minutes and at 140 degrees C for the next 4 minutes with the vent open (You could even open the Oven door a little).
After its baked let it rest again for it to completely dry out. Do not be tempted to take it out. Patience.
After its completely dried out fill in with Chocolate Ganache.
200gm Dark Chocolate
Boil the cream and pour it over the chocolate. Let the heat of the cream melt the chocolate. Mix well and refrigerate for a while so that it is a little firm and easy to pipe.
And Voila ! Your favorite cookie is ready in no time. Actually it does take a little time. But all good things take time.
Important Tip- Keep the Macarons in the freezer overnight and relish on it the next day. It tastes even better as the moisture of the ganache seeps into the shells giving the cookie a chewy texture.