French Chocolate Macaroons Recipes

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EASY FRENCH MACARONS



Easy French Macarons image

These French sandwich cookies seem like quite the task, but with a few simple tricks, you'll find these Macarons is easy to make-you'll be an expert in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h35m

Yield Makes 28

Number Of Ingredients 7

1 1/4 cups almond meal
1 3/4 cups confectioner's sugar
1/4 teaspoon salt
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon almond extract
Strained jam or other desired fillings

Steps:

  • Whisk together almond meal and confectioner's sugar and sift over a large bowl.
  • Beat egg whites until frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
  • Fold egg whites into almond mixture until combined. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
  • Let dry 30 minutes to an hour and a half until tops are firm and dry. Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wire racks before filling and sandwiching cookies together.

MIX-AND-MATCH FRENCH MACARONS



Mix-and-Match French Macarons image

Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations for vanilla bean, chocolate, peanut buttter, coconut, raspberry, and pistachio macarons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 35 macarons

Number Of Ingredients 11

1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
Chocolate: Chocolate Ganache
Coconut: 1 cup Ombre Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
Pistachio: 1 cup Ombre Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
Raspberry: 3/4 cup seedless raspberry jam
Vanilla Bean: 1 cup Pineapple Buttercream, 1 cup Ombre Swiss Meringue Buttercream, or 3/4 cup storebought jam or preserves

Steps:

  • Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
  • Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
  • Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  • Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
  • Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately.

FRENCH MACAROONS



French Macaroons image

Fantabulous colored, bite-sized macaroons. Divide batter into thirds and color one-third pink and flavor with raspberry flavoring; color one-third yellow and flavor with lemon flavoring; color one-third pale blue and flavor with vanilla. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves.

Provided by crazymary98

Categories     World Cuisine Recipes     European     French

Time 1h35m

Yield 24

Number Of Ingredients 5

3 egg whites
6 tablespoons superfine (castor) sugar
1 cup finely ground almonds
1 ½ teaspoons finely ground almonds
1 ⅓ cups confectioners' sugar

Steps:

  • Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
  • Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
  • Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
  • Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
  • Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.

Nutrition Facts : Calories 61 calories, Carbohydrate 11.4 g, Fat 0.9 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7.4 mg, Sugar 9.9 g

CHOCOLATE MACARONS



Chocolate macarons image

These luxurious little macarons are the perfect light hit when only chocolate will do

Provided by Mary Cadogan

Categories     Afternoon tea, Treat

Time 45m

Yield Makes 12 filled macarons

Number Of Ingredients 6

125g icing sugar
1 tbsp cocoa
100g ground almonds
2 medium egg whites
50g milk or dark chocolate , chopped
2 tsp skimmed milk , warmed a little

Steps:

  • Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
  • Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
  • To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

Nutrition Facts : Calories 119 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

CHOCOLATE MACADAMIA MACAROONS



Chocolate Macadamia Macaroons image

This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate-sinful and delicious! -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 10

2 cups sweetened shredded coconut
1/2 cup finely chopped macadamia nuts
1/3 cup sugar
3 tablespoons baking cocoa
2 tablespoons all-purpose flour
Pinch salt
2 large egg whites, lightly beaten
1 tablespoon light corn syrup
1 teaspoon vanilla extract
4 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 136 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MACAROONS II



Chocolate Macaroons II image

A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.

Provided by Linda Eurich

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 24

Number Of Ingredients 12

3 ounces cream cheese, softened
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
½ cup finely chopped walnuts
⅓ cup butter
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup Dutch process cocoa powder
1 egg
3 tablespoons milk
½ teaspoon baking soda

Steps:

  • To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
  • To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
  • Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
  • Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
  • Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 19.7 g, Cholesterol 18.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 67.7 mg, Sugar 12.5 g

RASPBERRY CHOCOLATE FRENCH MACAROONS



Raspberry Chocolate French Macaroons image

Yield Makes about 2 1/2 dozen cookies

Number Of Ingredients 14

For macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring
For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)
Special Equipment
parchment paper; a gallon-size sealable plastic bag (not pleated)

Steps:

  • Make macaroons:
  • Line 2 baking sheets with parchment paper.
  • Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
  • Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
  • Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
  • Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
  • Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
  • Make ganache while macaroons bake:
  • Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
  • Assemble cookies:
  • Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

FRENCH MACARONS



French Macarons image

Even decorated simply-a sprinkle of sugar, a drizzle of icing-these stylish beauties are part of our creative Christmas cookies collection. They will be the showstoppers on any cookie tray. -Josh Rink, Photo Stylist Taste of Home

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 26 macarons.

Number Of Ingredients 12

MACARON SHELL:
1-1/3 cups almond flour
2-1/4 cups confectioners' sugar, divided
3 extra large egg whites, room temperature
2 tablespoons superfine sugar
1/8 teaspoon salt
BUTTERCREAM FILLING:
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners' sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. , Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners' sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes. , Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself., Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8-in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. , To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve. , Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, top macaron shells with crushed candy canes just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed. , Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells. , Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.

Nutrition Facts : Calories 253 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

PIERRE HERMé'S CHOCOLATE MACARONS - FRENCH MACAROONS



Pierre Hermé's Chocolate Macarons - French Macaroons image

These are the French macarons - not the Americanized coconut macaroons I'm accustomed to. (I hate American macaroons... they're gross and have a strange mouth feel.) I found this recipe online at dianasdesserts.com Vogue has dubbed this French pastry chef, Pierre Hermé, as "the Picasso of Pastry". He started his career at just 14 at at 24 he was in charge of the pastry kitchens of Fauchon in Paris. Prep time includes chill time as does the cook time.

Provided by ThatSouthernBelle

Categories     Dessert

Time P1DT2h30m

Yield 24 Sandwich Cookies, 24 serving(s)

Number Of Ingredients 7

3/4 cup whole milk
5 tablespoons unsalted butter
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, finely chopped
1 lb powdered sugar
2 cups whole blanched almonds
6 tablespoons unsweetened cocoa powder
6 large egg whites

Steps:

  • Whisk the mixture until the chocolate melts and is smooth, then transfer it to a small bowl and set aside to cool. When cool, cover and refrigerate until thick and cold, at least 1 day. (May be refrigerated for up to 3 days.).
  • To Prepare the Macaroons: Preheat the oven to 400°F/200°C Line 2 large baking sheets with parchment paper.
  • Blend the powdered sugar and almonds in a food processor until the nuts are ground to powder, scraping the sides of the bowl often. It should take about 8 minutes. Add the cocoa and blend for about 1 minute longer.
  • Using a whisk or electric beater, beat the egg whites in a large bowl until they are stiff but not dry. Fold in the nut mixture in 4 additions, until it forms a thick batter.
  • Spoon half of the batter into a pastry bag fitted with a 1/2-inch plain round tip.
  • Pipe the batter onto each paper-lined baking sheet in 12 walnut-sized mounds, spacing the mounds apart slightly, as they will spread a little as they bake.
  • Bake the cookies, 1 sheet at a time, for about 11 minutes, or until they are firm to the touch in the center and dry and cracked on top.
  • Slide the parchment paper with the cookies onto a work surface to cool.
  • Repeat with the remaining batter, cooling the cookies completely and lining the baking sheets with new paper each time.
  • To Assemble: Arrange a macaroon flat (bottom) side up on a work surface.
  • Drop about 1 tablespoon of filling onto each cookie, then top with a second cookie flat (bottom) side down (facing and pressing against the filling).
  • Repeat with remaining macaroons and filling. Arrange on a platter, cover and refrigerate for at least 2 hours. Serve cold.

Nutrition Facts : Calories 176.9, Fat 9, SaturatedFat 2.2, Cholesterol 7.1, Sodium 20.9, Carbohydrate 22.4, Fiber 1.7, Sugar 19.6, Protein 4.1

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From bonappetit.com


FOOLPROOF FRENCH CHOCOLATE MACARONS | BEAR NAKED FOOD
2015-07-24 Pass the dry mixture through the sieve to sift out lumps and set aside. Combine sugar, tapioca starch, and cream of tartar and set aside. Put the egg whites in a large bowl. Using a stand mixer or hand held mixer, whisk the egg whites till foamy. Add in sugar mixture and whisk at medium speed for 3 mins.
From bearnakedfood.com


CHOCOLATE MACARONS WITH FRENCH MERINGUE METHOD
2011-12-12 One vanilla bean is enough. If you don't have vanilla bean I would recommend you to make the shells simple, and add vanilla extract .. about 1 tsp or even 2 in the chocolate ganache. I usually use white chocolate ganache for vanilla macarons, for 100 ml (1/2 cup) of heavy cream use 200 g (7 oz) white chocolate and vanilla extract (1 or even 2 ...
From homecookingadventure.com


FRENCH CHOCOLATE MACARON RECIPE - DAVID LEBOVITZ
2005-10-26 Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
From davidlebovitz.com


CHOCOLATE MACAROONS RECIPE - BBC FOOD
Heat the oven to 170C/325F/Gas 3 and place two unlined baking trays on the middle shelves. For the pâté à macaron, melt the chocolate in a bowl suspended over …
From bbc.co.uk


DARK CHOCOLATE MACARONS RECIPE | TASTE OF FRANCE
2020-08-17 Bake for 15 minutes. 1 Heat the cream and honey in a saucepan until the temperature reaches 95°F (35°C). 2 Meanwhile, melt the dark chocolate in a bowl over a saucepan of barely simmering water (bain-marie) to 95°F (35°C). 3 Pour the cream over the melted chocolate and stir gently with a spatula to make a smooth ganache.
From tasteoffrancemag.com


16 POPULAR MACARON FLAVORS (BEST FRENCH MACARON AND FILLING …
2022-02-16 In a stand mixer bowl, add the egg whites and mix at high speed. Add the vanilla extract, cream of tartar and salt. Wait for the mixture to become foamy, then slowly add the granulated sugar, and continue mixing for another 5 minutes. In a different bowl, sift the almond flour and powdered sugar and mix well.
From izzycooking.com


CHOCOLATE MACARONS (EASY STEP BY STEP RECIPE!) - LITTLE SUNNY …
2020-11-28 Preheat the oven to 320°F (160°C). Bake the macarons for 15-17 minutes or until you can touch the tops of the cookies and they do not move around on the “feet”. Do one baking sheet at a time if you’re using more than one. Remove from the oven and allow to completely cool before trying to remove them from the pan.
From littlesunnykitchen.com


CHOCOLATE MACAROONS RECIPE | BON APPéTIT
2008-04-06 Step 1. Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 10-second intervals until ...
From bonappetit.com


FRENCH CHOCOLATE MACARONS RECIPE - YOUTUBE
French Chocolate Macarons - delicate chocolaty cookies filled with chocolate ganache.They taste absolutely divine, pretty easy to make and they are perfect f...
From youtube.com


RECIPE: FOOLPROOF FRENCH MACARONS - BETTER LIVING
FOOLPROOF FRENCH MACARONS. Servings: 24 completed sandwich cookies. Note: Try weighing your baking ingredients like a true pastry chef to achieve optimal results. INGREDIENTS. 3 Egg Whites. ¼ cup white sugar (50 g) 2 cups confectioners sugar (200 g) 1 cup almond flour (120 g) pinch of salt.
From onbetterliving.com


CHOCOLATE GANACHE MACARONS - KITCHEN 335
2021-05-10 Pipe 1-inch disks onto the prepared cookie sheet. STEP 5: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles. STEP 6: Dust the cocoa powder over the wet macaron shells. STEP 6: Let the chocolate macarons rest for an hour.
From kitchen335co.com


CHOCOLATE MACAROONS - RECETTES DE PETIT FOURS AND ... - CHEF SYLVAIN
The chocolate macaroons is one of the macaroons most sought after by gourmets. I invite you to discover this recipe of chocolate macaroons which I have assembled the two shells with a chocolate ganache flavored with orange. Category : Petit four and macaroons. Difficulty : Confirmed. Servings : 8 people.
From chefsylvain.fr


FRENCH MACARONS WITH CHOCOLATE BUTTERCREAM FILLING - G'DAY SOUFFLé
Pipe the batter into circles about 1 1/4 inches ( 3.2 cms) in diameter, using either parchment paper or a silicon baking mat. When finished, rap the baking tray lightly several times on the table to remove air bubbles. Let set for 30-60 minutes until a skin forms on top of the Macarons and they turn dull in color.
From gdaysouffle.com


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