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(Short Video) Chocolate Macarons recipe

Byamazingfoodstv


More detailed recipe

Ingredients:
100g egg whites
110g sugar
140g almond flour
115g powder sugar
15g cocoa powder

Chocolate ganache:
1/2 cup dark chips chocolate
1/2 cup heavy whipped cream

Bake at 300F for 16-17 minutes.

More delicious recipes

#macaron #macaroons #shortvideo #short

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50 Comments

  8. 👩‍🍳🇫🇷 So you want to make some delicious macroons at home, but don't want to end up in jail? Pas de problème! With a few simple steps, you can create these delectable French treats without breaking any laws. First, gather all of your ingredients 🥚🥥🍬 – egg whites, almond flour, powdered sugar, and some food coloring for that perfect pastel hue. Preheat your oven to 300°F and line a baking sheet with parchment paper. Next, whip up your egg whites until they form stiff peaks, adding in the sugar gradually. This is where you can get creative with flavorings like vanilla extract or lavender essence 🌸. Gently fold in the almond flour, being careful not to deflate your egg whites. Now comes the tricky part – piping out your macroons onto the baking sheet. 🤔 But fear not, as long as you have a steady hand and a good piping bag, you can make them as big or small as you like. Just remember to leave enough space between them as they will spread while baking. And voilà, they are ready to go in the oven! 🙌 While they bake for about 15 minutes, you can whip up a simple ganache filling with some melted chocolate and cream, or opt for a classic buttercream. Once your macroons are done baking, let them cool completely before filling and sandwiching them together. And there you have it, homemade macroons that would make even the finest pâtissier proud. 🇫🇷💕 So go ahead and indulge in these sweet treats without any fear of ending up behind bars. Bon appétit! 🍪👌 #MacaronsAtHome #NoJailTime #FrenchBakingGoals

  10. Little tip so the shells come out smoother!- once you have the size you want stop adding pressure to the piping bag and do a circle motion, after tapping them you can go in with a toothpick to poke out any bubbles and fix the holes or/and fix the shape of the macaron!
    FIY for the batter use a folding mixing method and the batter should be able to make continuous 8 or infinity signs when it's done!

  12. If you guys don’t know, in Canada. They sell macarons for like 3 dollars. And the reason why for and expensive macaron is because. It’s really hard to make macarons and get that perfect consistency. It took me about 20 try’s to make the perfect macaron. And I know how hard it is to make it because in the first try. My cookie would break, it would melt. So it takes time and patience to get the perfect macaron. But always don’t give up. I know you can do it❤

  13. I haven’t really cooked before, but Ö they’re made (not the prettiest, I’m kinda sloppy, but very fun and yum)! Tip for the egg peaks, get a spatula and kinda keep folding it over itself so it gets air incorporated into it, good luck whoever’s going to try to make them! Good recipe! A bit chewy, yet good. Good luck to anyone making these, and have fun!

    TL:DR: Never cooked before, successfully made, good recipe, and good luck!

  17. I just got mine out of the oven, they taste soooo goooood. The only problem I have is the shells are a bit wrinkly, but that's okay. I think my cacao powder is high in moistur. Thank u sooo much.
    1st try ever 🎉❤

  20. Made them yesterday, was my first time macarons as well.
    The one thing I didn't do by recipe was straining the almond flour as it was already fine, but wouldn't go through the mesh. I would have to press all of it through. Still worked out fine, only one Macaron broke. And I've had issues with the ganache, but I guess that's on me (also my first time making ganache).
    Things that might help others: I let them dry for an hour, not 30 min, before baking and preheated the oven and let it run on 150°C for a couple of mins to be somewhat sure it really had the temperature. And I didn't open the oven until 16 mins passed and I took them out.
    I did strain the powdered sugar and cocoa powder. But it might've been an idea to just blend everything for a bit and put it through the sieve again.
    Thank you for the recipe and telling me I can do it =)

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