A few blog posts ago I shared my love of French Macarons and since these little buggers can be expensive, I decided to try making my own. While researching recipes I read that not only are they expensive, but they can be tricky to make. Since my overall goal for 2013 is to step out of my comfort zone without fear or worry, I continued on. This weekend I made my first-ever batch of chocolate French Macarons.
I’m happy to report that the texture of my macarons turned out properly. A slightly crunchy shell with a chewy interior. The frosting in the middle was a bit sweeter than I like, but not bad.
A close-up shows they’re not quite perfect in form, but this was my first attempt, after all.
This was also my first experience ever using a pastry bag. This part needs some work. Practice makes perfect as they say and I’m sure with a lot of practice my French Macarons will be better formed.
This is the cookbook I found at Barne’s and Nobles, on sale for just under $10. What I like about the cookbook is that it includes helpful hints at the beginning and there are numerous recipes for different flavored macarons. Following is the recipe I used, with a slight adaptation.
Chocolate French Macarons
3/4 c ground almonds (grind in a food processor or blender til very fine)
1 c confectioner’s sugar
2 T unsweetened cocoa
2 extra large egg whites (use at room temperature)
1/4 c superfine sugar
4 oz semisweet chocolate, finely chopped
2/3 c heavy cream
1 c confectioner’s sugar
Place ground almonds, confectioner’s sugar, and cocoa in a blender and blend thoroughly. Sift mixture into a bowl (the sifting part is important so don’t skip this). Whip the egg whites in a large bowl until they hold soft peaks. Gradually add the superfine sugar while whipping to make a firm, glossy meringue.
Using spatula, fold the almond mixture into the meringue, one-third at a time. Continue to cut and fold the mixture until a shiny batter with thick, ribbon consistency is formed. Pour the batter into a pastry bag with a one-half inch round tip. Pipe the batter into small circles onto parchment paper-lined baking sheets. Tap the baking sheets firmly onto counter to remove air bubbles in the cookie dough. Let stand at room temperature for 30 minutes.
Preheat oven to 325 degrees and bake in preheated oven for 10 to 15 minutes (mine were done in 10 minutes). Cool for 10 minutes and then peel from parchment paper. Cool completely before filling.
To make filling, heat the heavy cream in saucepan until just boiling, then pour over the finely chopped chocolate in a bowl. Stir until the chocolate is completely melted. Add confectioner’s sugar to mixture gradually. Add more if filling is too thin. Spread filling on cookie and sandwich pairs together.
Important Note: Before I talk about the macarons – first let me say that I’ve moved over to WordPress and updates may no longer appear in your blog roll. If you want to continue to have my new posts appear in your blog roll, please add the new web address of http://www.town-n-country-living.com or the new feedburner of http://feeds.feedburner.com/TownAndCountryLiving.
Another Note: My kitchen is being featured today over at Savvy Southern Style. If you haven’t visited Kim’s blog before, you will love it!
Linking up this week to Sunday Showcase, Metamorphosis Monday, Mod Mix Monday, Tuesday’s Treasures, Wow Us Wednesday, Feathered Nest Friday, Be Inspired Friday, Shabbilicious Friday, Show and Tell Friday, Fabulously Creative Friday, Inspiration Gallery, Saturday Night Special