CHOCOLATE MACARONS RECIPE | BBC GOOD FOOD
These luxurious little macarons are the perfect light hit when only chocolate will do
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield Makes 12 filled macarons
Number Of Ingredients 6
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, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.04 milligram of sodium
MACARONS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons
Provided by Good Food team
Categories Afternoon tea, Treat
Total Time 49 minutes
Prep Time 35 minutes
Cook Time 14 minutes
Yield Makes 35
Number Of Ingredients 9
Steps:
- Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
- Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
- Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.
- Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
- Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
- To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
- Once finished, the macarons will improve with an overnight rest in the fridge.
Nutrition Facts : Calories 110 calories, FatContent 6 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 14 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.02 milligram of sodium
More about "chocolate macarons recipe recipes"
FRENCH MACARONS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.4
Total Time 01 hours 15 minutes
Category Desserts
Cuisine Europe, French
Calories 253 calories per serving
- 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 and salt 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 a third of the almond flour mixture into meringue; then 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 confectioners' 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, with crushed candy canes, top macaron shells 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 each 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 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 each marshmallow circle; top with remaining macaron shells.
CHOCOLATE LEBKUCHEN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 01 hours 15 minutes
Category Desserts
Cuisine Europe, German
Calories 238 calories per serving
- In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. , On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool. , For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels. , Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool. , In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.
HOW TO MAKE MACARONS | FRENCH MACARON RECIPE | FOOD ...
From foodnetwork.com
Reviews 4
Total Time 2 hours 30 minutes
Calories 65 calorie per serving
- Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.
CHOCOLATE MACARON RECIPE FOR BEGINNERS – SUGAR GEEK SHOW
From sugargeekshow.com
CHOCOLATE MACARONS - HOUSE OF NASH EATS
From houseofnasheats.com
MACARONS RECIPE | ALLRECIPES
From allrecipes.com
DOUBLE-CHOCOLATE FRENCH MACARONS RECIPE ON FOOD52
From food52.com
MIX-AND-MATCH FRENCH MACARONS RECIPE | MARTHA STE…
From marthastewart.com
CHOCOLATE SWISS ROLL CAKE RECIPE
From simplyrecipes.com
CHOCOLATE FONDUE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FRENCH MACARONS RECIPE | ALLRECIPES
From allrecipes.com
FRENCH MACARONS RECIPE | ALLRECIPES
From allrecipes.com
SUGAR FREE KETO MACARONS RECIPE (NO FAIL!) | WHOLESOME YUM
From wholesomeyum.com
CHOCOLATE TORTE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
COFFEE MACARONS RECIPE - MOMSDISH
From momsdish.com
70 CHOCOLATE DESSERT RECIPES | MYRECIPES
From myrecipes.com
HOWTOCOOKTHAT : CAKES, DESSERT & CHOCOLATE | NUT FREE ...
From howtocookthat.net
50 BEST CHOCOLATE DESSERT RECIPES | TOP DESSERTS FOR ...
From foodnetwork.com
MACARONS | KING ARTHUR BAKING
From kingarthurbaking.com
EASY MACARONS RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE PETITS FOURS RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHOCOLATE GANACHE RECIPE | MARTHA STEWART
From marthastewart.com
MACARONS | KING ARTHUR BAKING
From kingarthurbaking.com
EASY MACARONS RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE PETITS FOURS RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHOCOLATE GANACHE RECIPE | MARTHA STEWART
From marthastewart.com
CLOUDY KITCHEN | A BAKING AND DESSERTS BLOG BY ERIN CLARKSON
From cloudykitchen.com
BASIC CHOCOLATE FILLING FOR MACARONS - ONLY 3 INGREDIENTS ...
From indulgewithmimi.com
50 BEST CHOCOLATE RECIPES FROM CLASSIC COOKIES TO FUDGY TARTS
From food52.com
GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES | MINIMALIST ...
From minimalistbaker.com
WHITE CHOCOLATE FROSTING RECIPE: EASY 6-INGREDIENT RECIPE
From chelsweets.com
MACARON RECIPE (STEP-BY-STEP) + VIDEO TUTORIAL | SUGAR ...
From sugargeekshow.com
HOW TO MAKE MACAROONS RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE MACARONS RECIPE BY TASTY
From tasty.co
PEPPERMINT MACARONS - HOUSE OF NASH EATS
From houseofnasheats.com
A CLASSIC TWIST - EVERYDAY CLASSIC RECIPES WITH BOLD FLAVORS
From aclassictwist.com