Traditional recipes

Chocolate macarons

Chocolate macarons

Put the powdered sugar and almond flour in the bowl of the food processor and mix until smooth. Then sift the mixture 2-3 times and always throw what is left in the sieve. Beat the egg whites separately, add the caster sugar and continue beating until it becomes a hard foam. According to preference, now is the time to put the dye, if we want to get colored macarons. The mixture of almond flour and powdered sugar is gradually added in three steps, always adding with the palette from the bottom up.

The composition is ready when it flows from the spatula like a wide ribbon. Put the resulting composition in a pos with two rounds and pour it into an improvised tray of macarons. We take the tray and hit the table vigorously 2-3 times to get the air out of the macarons and then let it dry for about 45-50 minutes.

We know that macarons are good to put in the oven when their surface is completely non-stick. Place the tray in the preheated oven for 13 minutes at a temperature of 150 degrees. After baking, leave to cool in the pan for 10 minutes, to easily detach from the baking paper. After they have cooled, fill them with dark chocolate ganache (put the whipped cream to boil and when it starts to boil, set it aside and add the dark chocolate and then garnish with a posh).

Method of preparation

Before making this recipe, you must read the instructions and tricks I wrote in French technique. Here I do not even describe all the tricks that must be followed with holiness :) Macarons are the best cookies I have ever eaten, in fact, they can not even be included in the category of cookies, they need a pedestal just for them, little divas . The Italian technique is a bit more pretentious and more advanced, but it guarantees that fine film and the foot that all pastry chefs long for. I found the recipe at chef Raymond Blanc who reveals the secrets of a perfect macaroon. You will need some practice until you find the right formula, but every mistake will still be delicious. Believe me, I tried ten times and each time the look was different but the taste sublime.

Preheat the oven to 170 degrees and place two good quality, paperless aluminum trays in the middle of the oven.

Melt the chocolate in a bain marie, do not let the boiling water bowl touch the chocolate. In a bowl, mix the sugar and powder until very fine, then add the two egg whites and mix until a paste. Add the melted chocolate and mix gently until well incorporated.

For Italian meringue, beat the egg whites together with the lemon juice at a medium speed. Meanwhile, put the sugar and water in a small pot and boil at high temperature until it reaches 117 degrees / 242 F.

Reduce the speed to the egg whites and pour the syrup into a thin thread, being careful not to splash and burn yourself.

Raise the speed and continue mixing for 2-3 minutes until it becomes shiny and firm.

Mix the meringue in the macarons paste until it reaches the bow stage, when you take a spoonful of the dough and pour it back into the bowl, it forms a lava shape. Do not mix too much because they will crack.

Put the dough in posh. On two baking sheets make circles of 3 cm and 3 cm distance between them.

Take the hot trays out of the oven and carefully place the baking papers with cookies on top. The preheated trays will start the formation of that special 'colarette' at the base of the macaroni.

The pastry chef did not let the tray dry, he put it in immediately. I waited for it to make a pojghita on top, I tested with my finger not to stick. I left it for about 30 minutes, then I put it in the oven and left it for 10-12 minutes. Remove from the oven and leave to cool, then peel carefully.

For the ganache, put the whipped cream in a saucepan and boil. Remove from the heat and add the chocolate, stirring until it melts. Put in posh and glue the biscuits.

Put in a tightly closed box and leave overnight. They are the most delicious after 24-48 hours, worth the wait.

Chocolate macarons

My life is a series of lists. I have lists everywhere: in my diary (because I like to see everything written on paper), on the phone, on the fridge, on the front door, on the desk. It doesn't leave my memory (yet), but I think I suffer from the obsession to draw my own tasks and I have a pleasant feeling when you cut them one by one from the lists.

These macaroni have been on my list invariably for the last year. I kept testing them, I kept trying, I kept failing. With the same recipe. Now I can happily cut them off the list and move on to the next challenge. After a few burnt trays, after almond-like macarons, after some cracked and some unripe ones, I finally discovered the perfect temperature for my oven.

Because that's the big secret. Not the recipe. You can find this in the books of Pierre Herme, Michel Roux, Christophe Felder and other great confectioners / chefs. It is the same, according to the same principles and with the same rules. What no recipe says is that no oven looks like another, and the temperature I give you in the recipe may not be the right one for your home oven. The big confectioners work with high-performance ovens, most often with convection, which are not related to the ventilated or gas oven, no matter how famous the manufacturer's brand is.

The recipe does not belong to me. I have it from my favorite confectioner from Bucharest (Ana Consulea). She didn't make it a secret because she knows that not many people dare to make macarons at home, although many people ask her how they are made. (We've talked about it before here).

  • 200g almond flour
  • 200g powdered sugar
  • 200g caster sugar
  • 50ml water
  • 150g egg white

If you find almond flour expensive (and it really is) you can make it (with a lot of patience) from finely ground almond flakes and sifted through a sieve (otherwise you end up with too large pieces of almonds left in the flour and goodbye! macarons). I sacrificed about 8 eggs for 150g egg whites, but it all depends on how big the egg is.

Half of the egg whites turn into Italian meringue with a syrup of caster sugar and water, boiled until 118-121C. Almond flour is mixed with powdered sugar, and when the meringue is almost ready with the rest of the egg whites. A sticky and dense mixture comes out in which you slowly incorporate the meringue.

This thing is poured with the posh into the trays, in small piles placed 2cm apart (tap the tray with the palm of your hand to remove any air bubbles). The macaroni is left to dry for 30 to 60 minutes. Basically, to catch a crust and when you touch them with your finger it doesn't stick.

And bake! After my oven (which may not be true for others) at 125C for a fixed time of 11 minutes is enough. My advice is to test with a few macarons at the temperature at which you usually make meringue and see what it looks like and what comes out. He may not be lucky at first. Extra tip: DO NOT give up!

After they have cooled you can fill them (also with the posh) with chocolate ganache made of 200ml liquid cream heated poured over 200g dark chocolate broken into pieces, homogenized and left to cool for a few hours. And after you endure so much and work for a whole day, you leave them in the fridge for another day so that they are perfect. (then you can happily cut them off the list!)

Related posts

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Ingredients Chocolate macarons

250 gr almond flour (ground almonds)
450 gr powdered sugar (purchased)
20 gr cocoa
200 gr egg whites (from 6 medium-sized eggs at room temperature)
50 gr sugar cough
5 drops of liquid red dye or a sharp red dye knife tip (optional, I did not use any dye in this trance)

Chocolate ganache

220 ml sweet cream for whipped cream
20 gr Earl Gray tea
250 gr dark chocolate (50% cocoa)
50 gr butter (unsalted)

Macarons with chocolate cream

Mix the whipped cream on the fire with the chopped chocolate until it melts.

Allow to cool, then beat with a mixer, adding butter at room temperature.

we continue with the basic recipe.

Add the sugar and continue beating with the mixer until a hard meringue is obtained.

Grind the almonds, then sift them to remove larger particles.

Almond flour is mixed with powdered sugar and cocoa.

This mixture is incorporated into the meringue, stirring gently with a spatula until incorporated. Add in 3 installments.

In a tray lined with baking paper, with the help of a syringe for decoration, the shells are formed, leaving some distance between them.

Beat the tray slightly to flatten the formations.

The tray thus prepared is left to stand for an hour, so that the meringues catch a crust on top.

How to prepare macarons with oranges

Weigh the ingredients by the gram. Any variation up or down can ruin the recipe. In a bowl, sift the powdered sugar together with the finely ground almonds (with a coffee grinder). Divide the egg whites into 2 portions of 75g each.

The caster sugar together with the water are put on the fire in a small saucepan and the temperature of the syrup is monitored (to reach 116C). I used a meat thermometer (I don't have a pastry) and I hope it indicated my grades somewhat correctly. In a metal bowl (not plastic) beat the first 75g of egg whites together with the salt. When the syrup has reached 116C, pour it into a thin but constant strand over the beaten egg whites, continuing to mix until the meringue reaches room temperature (a few minutes) & # 8211 until the metal bowl becomes warm to the touch.

Return to the first bowl in which the powdered sugar and ground almonds were sifted. In this dry mixture put vanilla (or vanilla sugar), powdered dye and very finely grated peel from 1 orange. Powder dyes can be found here.

Observation: The peeled peel also has moisture and can excessively soften the composition, so my advice is to shave it on a saucer and then dampen the excess moisture with absorbent paper towels. Yes, some of the aroma goes away with the tamponade, but there is still enough in the bark. Over these ingredients add the remaining 75g of raw egg whites and mix everything with a spatula. The incorporation of this composition in the one of scalded meringue follows.

Here are the discussions: it can be done manually, with a spatula, in 3 tranches. After each tranche mix lightly with the spatula from top to bottom (not circular) of approx. 15-20 times. This is the macaroni technique. After adding the last trance and mixing it lightly, the composition must be fluid but still keep its ribbon shape for a few seconds. I chose the automatic mixing option, putting the whole orange composition over the foam and beating with the mixer for 10 -15 seconds. Too much! I had to stop at 9-10 seconds. My composition was too fluid (the more it beats, the more liquid it becomes). At the moment I did not notice this and I went on.

Lay the trays with the best baking paper (here I missed the issue because I used a miserable paper and I could hardly peel off the macarons after baking). My advice is to choose a yellow sulfide paper or a special reusable sheet made of Teflon fibers (there are 2 variants at Metro: beige and black). I also tried on silicone sheet but they came out very wet and vaulted, having practically no bottom at all & # 8211 maybe only I suffered this. For their dosing on the baking sheets, a pos with a round dui (max. Diameter 0.5 cm) or a clean, stronger bag with a corner cut is used. In my case, the misfortune went further: after my composition was too fluid, I chose a dui with a hole of over 1 cm, which led to huge leaks through the trays. I couldn't move the duo from one macarons to another without holding my finger. It was too late to move everything into a bag to make a smaller hole so I struggled to the end like that. 75-80 macarons come out of the above composition. The composition is placed in small discs of max. 3 cm in diameter and with enough space between them to widen. 4 & # 2155 rows (20 pieces / tray) should be placed on a 40x30cm tray.

The trays are laid gradually (not all 4 at once) as others are baked. The first tray with raw macarons is slammed with the force of the work table so that any air bubbles come out, then it is left for 20-30 minutes at room temperature to form a slight puddle on the surface. Meanwhile, heat the oven to 130C with ventilation. The rest of the composition sits quietly in the bowl or pos. After draining the 20-30 minutes of rest, lightly test their surface with the navel of the finger (not to stick) and bake for 12-15 minutes (depending on the oven). DO NOT open the oven door until the end! If nothing happens in the first minutes, starting with minute 6-7, the show begins! Anemic pills and bleach begin to rise nicely, forming a specific lace at the base. If after 12 minutes they seem to be done, don't keep them ... don't let them brown.

They have to keep the beautiful color that they had and raw (I noticed that it intensified when baked obtaining a bright orange & # 8222 warning & # 8221). In the meantime, the time is not wasted and tray no. 2 is mounted, so that she also has time to rest for 20-30 minutes. It's a kind of work on the conveyor belt. Remove the first round of macarons and remove the sheet of paper from the tray (with them all, by sliding) on ​​a colder work surface. Leave until completely cooled (do not try to peel them while they are hot because they break). Meanwhile, the empty tray is put to cool and continue with the baking of the others.

How to prepare macarons

Put the powdered sugar and ground almonds in a food processor, and mix in short portions, until well blended. Sift the mixture through a sieve to keep the larger pieces of almonds aside. Add two egg whites, and mix until it becomes a fairly thick paste in terms of consistency.

Put the other two egg whites in a heat-resistant bowl. Keep the mixer handy! In a small saucepan put on medium heat 50ml of water and caster sugar, bring to a boil until the syrup reaches 110 degrees Celsius. Now you can start beating the two egg whites at the highest speed of the mixer. Once the syrup has reached 118 degrees, it is incorporated into the egg whites, while still mixing, until the mixture is almost cold. It must be a meringue-like composition. Add the red dye and chew well.

Pour this meringue over the almond mixture and incorporate it easily with a spatula.

Prepare two trays lined with baking paper and heat the oven to 170 degrees. With the help of a pos with a round end, round shapes are made, after which they are left to rest at room temperature for 30 minutes.

Bake for 15 minutes, then remove the paper from the tray, leave to cool for a few minutes, then carefully remove the macarons from the paper.

How to prepare chili chocolate cream

Break the chili chocolate into smaller pieces and put it in a bowl. Put the whipped cream on the fire until it starts to boil. Then pour it over the chocolate and let it sit for 1 minute. Mix well with a plastic spatula until the composition is homogeneous. Let it cool and then with some pos put some cream on a macarons, and cover with another.

Ana Consulea, confectionery expert, teaches you to make step by step the cake with white chocolate and strawberries from MasterChef

He is 25 years old and has already managed to create a name in the world of sweet lovers in Bucharest, after studying pastry in France and obtaining an extremely valuable diploma from the Confectionery School in Montbeliard. Ana Consulea was invited to MasterChef, where she gave pastry lessons to the ten finalists of season four.

Ana Consulea took lessons from one of the 100 best artisan confectioners in the world, Eric Vergne, and met other big names in French confectionery, such as Pierre Herme (the god macarons) or Mickael Azouz. After finishing her studies in France, Ana returned to Romania where she has already managed to make her desserts known through her family's restaurant, Zexe. You can read more about her story in this interview. Ana also gave a small online course on making macarons, especially for readers: Confectioner Ana Consulea, from Zexe Cofeturi, teaches you how to make macarons.

Also this season at MasterChef, Ana was also invited to a sweet test, where she cooked the most spectacular dessert: a chocolate and raspberry tart, hardly reproduced by competitors.

This week, Ana Consulea was called to prepare a dessert worthy of a professional kitchen. He cooked a "Choco framboise" cake, and the two contestants were asked to reproduce it. To help them, the Chefs mounted a monitor on their benches so that they could better follow the steps of the recipe. For an hour and a half, tense moments followed in the kitchen.

If at Masterchef did not give details about ingredients and quantities, Ana revealed for full recipe:

Dacquoise countertop with hazelnuts

  • 100 g ground hazelnuts
  • 40 g flour
  • 2 g salt
  • 120 g egg whites (from 3 eggs)
  • juice of half a lemon
  • 80 g of sugar

Mix ground hazelnuts with flour and salt. Make an egg white meringue, lemon juice and sugar. Mix the two with a spatula and pour into two forms with a baking sheet: a large shape of 20 cm in diameter and a shape smaller than 16 cm in diameter. Bake at 170 degrees for 13 minutes.

Strawberry and pistachio insert

  • 250 g strawberries
  • 30 ml water
  • Juice from half a lemon
  • 100 g of sugar
  • 1 teaspoon pureed starch
  • 50g peeled pistachios

Strawberries, water, lemon juice, sugar and starch are placed in a double-bottomed pot on the fire. Boil until the mixture becomes velvety and coarse. Pour into a 16 cm diameter, over the Dacquoise countertop, add the pre-baked or fried pistachios and place in the freezer.

White chocolate mousse

  • 400 g white chocolate broken into small pieces
  • 4 sheets of gelatin
  • 260 ml milk 3.5%
  • 350 ml liquid cream

Put the gelatin to hydrate in very cold water. Boil the milk and add over the white chocolate and hydrated gelatin (we realize that it has hydrated when it becomes soft). Refrigerate the mixture. When it has cooled, it starts to harden, mix with whipped cream (with a whisk, from the center to the outside).

White chocolate glaze

  • 320 g white chocolate cut into small pieces
  • 250 ml liquid cream
  • 30 g butter 82% at room temperature
  • 1 sheet of gelatin

Put the gelatin to hydrate in very cold water. Put the whipped cream on the fire, and when it boils, pour it over the white chocolate and hydrated gelatin. Add the butter at room temperature and mix lightly with a spatula.

In a large shape, 20 cm in diameter, put the Dacquoise top and a first part of the white chocolate mousse. Fix the strawberry and pistachio insert (which hardened after standing in the freezer) and cover with the rest of the mousse. Put in the freezer for 24 hours. The next day, glaze and decorate. It must be refrigerated for at least 2 hours before being eaten.

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Dark chocolate ganache

Dark chocolate ganache

First prepare the ganache that will be used to fill the shells. Thus, it will have time to cool. Boil whipped cream and pour over the chocolate. Leave for a few minutes. Mix with a spatula, put the butter at room temperature and blend for homogeneity with a hand blender. Leave to cool.

Shells with poop

Mix in a bowl the powdered sugar, almond flour and cocoa, until smooth.
Put the egg white in the bowl for the mixer (it is preferable to use a planetary mixer or static mixer, but also the hand mixer can give good results).

Make a syrup at 117 degrees C from caster sugar with water for Italian meringue. When the syrup starts to boil (112C), start beating the egg whites.

When the syrup reaches 117 degrees C, pour it thinly over the egg whites, which are beaten continuously. Continue to mix until the meringue reaches 35-40 degrees C.

Mix powdered sugar, almond flour and cocoa with egg whites II. Preferably, mix by hand until smooth. In this mixture incorporate the meringue (resulting from the egg whites and syrup), slowly, by hand.

Baking and finishing

Prepare the trays with baking paper. Pour macarons into the pastry tray (with 10 mm dui) at a distance of 1.5-2 cm. Keep the pose perfectly perpendicular to the tray. Each poured macaroni must not be larger than 2 cm in diameter.

Beat the tray with the palm of your hand to completely flatten the macarons and to remove any air bubbles.

Set the macarons aside for 20-30 minutes, until they dry on the surface. When you touch them, they should not stick to your finger.

If you have a ventilated oven, heat it to 150-155C and bake macarons for 15 minutes. If you have a convection oven, you can raise the temperature to 160C and bake macarons for 14 minutes.
For a gas oven you can put macarons in the oven at the level where you usually bake the meringue.

Prepare macarons

Some tips before you start:
Egg white - it is recommended to be at room temperature for at least 2 hours.
Commercial powdered sugar is used because it contains starch. The dye is necessarily a gel or powder, otherwise it brings too much liquid to the composition.
I recommend you to try it without dye on the first try, I like how it turns out.
I used both almonds and hazelnuts for this recipe. To grind the almonds and hazelnuts I have a small rancid, be careful not to mix them until the oil comes out of them. Mix for 3-4 seconds at a time, and then stop. We continue until a flour results. If the flour starts to accumulate, it is ground too much.
We put the egg whites in a clean bowl, without traces of fat. Beat the egg whites until they start to increase in volume then add a tablespoon of sugar.
Mix for about 8-10 minutes, until all the sugar has dissolved, and the meringue is firm and shiny. If we use dye now add it (gel or powder) and mix until the color is uniform. We mix the almond flour with the hazelnut flour, the powdered sugar and sift it together. Put 1/3 of the flour over the meringue, mix with movements from bottom to top until it is homogenous, add another 1/3, do the same, then add the rest of the flour. Now mix with circular movements, between 30-40 movements. Care must be taken with the spatula and on the bottom of the vessel. The macaroni, or mixing, ceases when the bezeau flows in a thick thread, forming a bow, and is glossy. Transfer the mixture to a round-tipped pos. Put on a tray lined with baking paper, the dough in the form of circles 3 cm in diameter. I needed 2 trays, the distance between the macarons must be left because they widen. Lift the tray 10 cm above the work table and let it fall. Repeat 3 times, to get the air out.
Then let them sit for at least 30 minutes before being put in the oven. We check them if they are dry: we touch them lightly with our finger, if the dough does not stick to the finger, they are ready, if it sticks we leave them to dry
If we use gel dye no more than 1 teaspoon, because it contains too much water.
Preheat the oven to 120-130 degrees and then put a tray in the oven for 20 minutes. After 20 minutes I increased the temperature to 130 - 140 degrees for 3-4 minutes. We take them out and let them cool completely. I used raw almonds that I ground with a grinder until they turned into almond flour. Temp and baking time differ depending on the oven, it took me 2 tries to see the optimal temperature. I use heat up / down without ventilation.

Chocolate cream

This seems to me the simplest and tastiest macarons cream.
Melt 100 grams of chocolate on a steam bath (which you prefer: black or with milk), then leave it until it reaches room temperature. In a bowl, lightly mix 200 grams of cream cheese and then add the chocolate. Mix again until smooth. then we can use it.

Video: Μακαρόν με γκανάς σοκολάτας. Ώρα Για Φαγητό με την Αργυρώ. 09032021 (January 2022).