Dark Chocolate Macarons – Improve 3 Years Belatedly Than Never

I did it. I made macarons. Finally, I tin apply for my nutrient blogger merit badge! Hold on, I’m beingness told I withal involve to brand mini-cupcakes as well as a quinoa salad to qualify. Oh well, I’ve waited this long.

Anyway, this was my starting fourth dimension travail at macarons, as well as for non having whatsoever clue what I was doing, I was quite happy alongside the results. They looked fine, as well as the texture was almost identical to the ones sold at Chantal Guillon, a famous macaron bar hither inward San Francisco.

So, was it beginners luck? Yes. You would intend since I waited 3 years to brand these, I would bring done to a greater extent than research, but I did almost none. In fact, I literally used the starting fourth dimension chocolate macaron recipe I found, which happened to endure from David Lebovitz. He’s an American, but he lives inward Paris, then I figured I was okay.

I watched a few videos, read a few articles, had a duet drinks, looked at a few step-by-steps, as well as off I went. One affair I did detect was every unmarried resources used a dissimilar recipe, equally good equally dissimilar times, temperatures, as well as techniques. So, I figured I would merely locomote my instincts as well as attempt out the most straightforward method possible.

I didn’t practice whatsoever high-heat/low-heat tricks; no waiting for the tops to dry; no carbohydrate syrups, etc. I merely made the batter, piped it out, baked them off, as well as equally y'all tin see, they were nifty at all. One affair I did figure out all past times myself was to locomote the ugly ones equally the bottoms. By the way, there’s a really inappropriate metaphor there, if you’re looking.

So, here’s the deal; if you’ve never made these before, I promise this inspires y'all to laissez passer on them a go. Believe me, if I tin practice these anyone can. However, if you’re an experienced macaron maker, we’d dear to bring y'all chime in. I can’t hold off for this comment department to fill upwardly up alongside invaluable tips as well as tricks for what I should bring done, as well as how I should bring done it.

I know I piped them wrong. You’re non supposed to brand a swirl, but locomote on the tip pressed inward the middle equally y'all squeeze. I also heard that I should bring cooked ane pan at a time, because the bottom pan is to a greater extent than probable to crack. What else? Don’t worry virtually my feelings…after iv years of posting videos on YouTube, I don’t bring whatsoever left…so allow me bring it. And, equally always, enjoy!

Basic Chocolate Macaron Batter (I flora this recipe on davidlebovitz.com):
Makes virtually xviii finished cookies

*Weighing the ingredients is critical. Do non brand these unless y'all bring a digital kitchen scale!

100 gram powdered sugar

50 grams almond repast aka almond flour (the finer the better)

25 grams unsweetened cocoa powder

2 large room temperature egg whites

65 grams granulated sugar

For chocolate ganache:

1/3 loving cup hot heavy cream

4 ounces nighttime chocolate, chopped

pinch of salt

*pour hot cream over chocolate, as well as stir until smooth. Allow to cool slightly earlier filling cooled cookies.

Bonus Coverage: For more chocolate macaron information, my friend Denise from ChezUs makes roughly amazing ones, as well as knows WAY to a greater extent than virtually these than I do, then y'all tin põrnikas her alongside your questions too! ;-)