When I got this macarons mat I told you that I would use it and make macarons again. And I even made them earlier than I would have thought, namely on Thursday. As baking macarons can be a little difficult I didn't even think about taking pics while making them. When the macarons were finished it was too dark to take pictures as well and the next day I only came home in the afternoon and my family had eaten those few macarons that looked okay... That's why you only get to see these cracked ones (I really don't know what went wrong with them...). However I hope that you enjoy the pics anyway and that you're interested in trying to make your own macarons. What I like about these chocolate ones is that they don't taste that sugary and I'm sure even people who normally don't like macarons will fall for them.
for the shells:
90g ground almonds
130g icing sugar
2 tbsp cocoa
2 egg whites (72g!)
20g caster sugar
1 pinch of salt
for the chocolate ganache:
100g plain chocolate
1. Start off with the ganache. Heat the cream and chop the chocolate. Stir the cream and chocolate until you have an even chocolate cream. Put it in the fridge for two hours.
2. Your almonds almost need to look like flour. If they don't grind them again. Sift the icing sugar, ground almonds and cocoa into a bowl.
3. Beat the egg whites and salt with an electric hand beater until they foam soft peaks, add the caster sugar and beat for another minute.
4. Add the stiffened egg whites to the almond mix and gently fold in with a silicone spoon.
5. Fill the batter into a piping bag, mounted with a round tip. Pipe little discs, of around 2cm diameter, onto a baking tray, lined with baking paper or a silicone mat (I think baking paper works even better than the silicone mat...).
6. Leave the macarons dry for about 10-25 before putting them in the oven at 150°C for 12 minutes.
7. Let the macaron shells cool down for about 2 minutes and gently(!) remove them from the baking tray.
8. Take your chocolate ganache out of the fridge and whisk it stiff. Put it on one macaron shell (with a piping bag or a spoon) and put another macaron shell on top.
9. Et voilà, ready to serve!
Anne from Anne's Kitchen has a very similar recipe on her blog and I got inspired by her vocabulary as my recipe is in German. If you want to see where my recipe is from or if you want to take a look at the other macarons I had posted at the beginning of the year you can follow this link. As you can see on my last picture macarons also make lovely Christmas gifts. Just make sure you always keep them in the fridge and eat them up rather quickly.
What is your favourite macaron flavour? What other pastry do you think makes a lovely Christmas gift?