Chocolate Macarons

I finally attempted macarons again. While my first attempt wasn’t terrible, it wasn’t amazing either. And these cookies are quite intimidating. So much can go wrong. But when they turn out well, they taste amazing. This time I used a recipe from David Lebovitz, but still mostly used Tartelette’s technique.  And my second attempt went much better. Overall they looked better, the size was better, and they tasted better. They were just a wee bit lopsided. But they have feet and they puffed up. Oh, and they were lumpy. Yes, I made an incredibly dumb mistake and didn’t sift my almonds after processing them. Luckily, the lumps didn’t come across in the mouth, just in looks. This really is a cookie where practice makes perfect. The texture this time was much better. Very airy, a little crispy, and then the creamy center. What a great little cookie!

Chocolate Macarons with Strawberry Cream Cheese Filling

Chocolate Macarons From David Lebovitz

Yield 15 cookies

  • 1 cup (100 gr) powdered sugar
  • 1/2 cup powdered almonds, sifted!
  • 3 TB (25 gr) unsweetened Dutch process cocoa powder
  • 2 large egg whites, room temp, 48 hours
  • 5 TB (65 gr) granulated sugar

1. Preheat oven to 350º F (180º C).

2. Line two baking sheets with parchment paper (or silpat) and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift!

3. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

4. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. Should take about 50 strokes.  When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

5. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. I actually used a scoop this time and it worked well. The batter was thick and lumpy because I didn’t sift!

Some of them cracked on top and I’m not sure why….

6. Let rest at room temp for about 30 minutes so the shells can harden, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet. When cool, fill with strawberry cream cheese filling.

Strawberry Cream Cheese Filling, Adapted from Tartelette

  • 4 oz cream cheese, at room temp
  • 3 TB strawberry jam or preserves

Stir to combine. Pipe onto half of macarons and top with the other half. Keep refrigerated.

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1 Comment

Filed under Cookies, macarons, Uncategorized

One response to “Chocolate Macarons

  1. TheMaleBaker

    Wow! These look intense. I wanna try one.

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