Chocolate Macaroons with Chocolate Ganache. I love to look at them. The rich chocolate favor and smooth peppermint ganache, make them perfect for the holidays. Hi Mira! thanks for your lovely recipe. can I ask you something? i'd like to make macaroons based on your recipe but i'm out of almond flour. can I substitube almond flour with another flour like all purpose flour.
So if you've been put off making macarons in the past because they haven't been successful, it's time to try again.
My favorite filling is flavoured ganache, for these macarons I used white chocolate ginger ganache.
Heat the heavy cream in the microwave for a minute.
You can cook Chocolate Macaroons with Chocolate Ganache using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Chocolate Macaroons with Chocolate Ganache
- You need of For Macarons Shells: 1 cup Almond flour.
- You need 1 Cup of Caster Sugar.
- You need 2 Tablespoon of Cocoa Sugar.
- You need 2 of large egg whites ¼ teaspoon cream of tartar.
- It's 1 teaspoon of sugar.
- It's of For Chocolate Ganache Filling: 1/2 cup semi-sweet chocolate.
- Prepare 3 tablespoons of heavy cream 2 tablespoons Nutella.
The chocolate ganache filling is so rich and decadent, and the dark chocolate pairs so well with the sweetness of the crust. Seriously thou', you had me at dark chocolate with this recipe and so happy you woke up early to make them. Malted Chocolate Macarons with Dark Chocolate Ganache - BAKESALOTLADY. Chocolate Macaroons Chocolate Ganache Chocolate Desserts Chocolate Macaron Recipe Chocolate Roulade Chocolate Smoothies Chocolate Shakeology Chocolate Crinkles Chocolate Drizzle.
Chocolate Macaroons with Chocolate Ganache step by step
- In a medium bowl, sift together almond flour, caster sugar and cocoa powder twice. Set aside..
- In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form..
- Sift the almond flour mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Every so often test the batter to see if it reached the right consistency..
- Transfer the batter into a pastry bag with a round tip. Pipe out rounds an inch apart on two baking sheets..
- Let the macarons rest and dry for 15-30 minutes. Preheat the oven to 150°C. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets..
- While macarons are cooling, prepare the ganache filling. Heat the heavy cream in the microwave for a minute. In a medium bowl, put the chocolate chips and pour hot cream over the chocolate. Let it stand for a minute or two and then stir until smooth. Stir in Nutella cool it in the fridge to thicken..
- Transfer the ganache filling into a pastry bag and fill in between the macarons.
Made chocolate macaroons along with our almond macaroons in Intro to Pastry class at AIPH. This one had a nice chocolate ganache filling that set very well. Lately I've been a bit obsessed with chocolate ganache and have been wanting to put it on everything. They taste good with and without the chocolate. Coconut Macaroons with Chocolate Ganache (adapted from recipe found on Use Real Butter).