Monday, March 7, 2011

How to make Double Chocolate French Macarons


Are you sick of macarons yet?

They're everywhere. All over foodie websites and all over foodie blogs. I bet you've seen a lot of pictures of them - little puffy sandwiches made in all different colours, with all sorts of different flavours and a variety of fillings. You can't escape them!

But you know what they say....if you can't beat them, eat them.

What? That's not right...

Have you ever made them though? No wait. First of all have you ever tried one?


My first time having a macaron was the very one I made. No joke. I've been to France and to Spain....I saw them everywhere. They were in every pastry shop window and people were buying them up like hot cakes. Why do people compare fast-selling things to hotcakes anyway? Hotcakes can't be that good. What the heck is a hotcake? Isn't it just a pancake...?

But, it's the truth. Never tried one...until a couple of months ago. I had extra egg whites in the fridge which I always do. So, I thought I'd go for it and see what all of the hype was about.


Turns out, if you make them well....they're good. Crisp shell, chewy and marshmallowy center....with a creamy filling....Yes. They are pretty freakin' good.

BUT - I find I like them the best in chocolate form. Ha! Sorry...I just heard myself say that. As if I had to tell you that. I love everything in chocolate form...toothpaste, shampoo, deodorant....No seriously I have cocoa deodorant. Yum.

If it's not chocolate...then it tends to just taste like flavoured egg whites and sugar. Not so appealing.

Anyway, you're probably sick of them....but I really hope you're not. Not yet at least.

They're not so scary. I promise. I do suggest that you read about the Secrets behind perfect French Macarons first though. It's about Science. It will make you feel like a bit of a nerd. It will teach you how to go from flat to chubby. Huh?

Most importantly, it will make you feel like you can totally make macarons. Here's how you make them, and they will be delicious.


First you combine the egg whites with a hefty pinch of salt and a bit of lemon juice in a clean bowl. This will make the egg proteins more attracted to air so they form stable bubbles more readily.


Beat the egg whites until they look like foamy bubble bath. This should only take about 20-25 seconds. Please don't use this to wash yourself. Gross.


Gradually add granulated sugar as you continue to beat the egg whites.


Keep beating. Sing some Michael Jackson for inspiration....


After about 2 or 3 minutes it should look like shaving cream or mousse...the hair product, you know?


Add the ground almond and icing sugar mixture all at once and begin folding gently until evenly combined. This shouldn't take more than 40 strokes....if it does, then you run the risk of a runny batter, which  may or may not end up all over your walls depending on your temper or level of food-obsessionism.


Fill up a pastry bag fitted with a 1 cm wide round tip and pipe little mounds of batter onto a silpat or parchment-lined baking sheet.


Dip your finger in water to tap down any macarons that have pointy peaks. Let them stand at room temperature until the surfaces dry out a bit before baking. This can take from 30 minutes to 1 hour. 
Tick. Tock.

 

I like to use the chocolate ganache from these Silky Chocolate Truffles for the filling. Delicious.

Eat about 17 of them and take a nap.
Love life!



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50 comments:

  1. Beautiful. Who could resist double chocolate?

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  2. so pretty! love the step-by-step photos!

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  3. I'm not sick of macarons yet- I'm just getting started! Chocolate shells sound really good!

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  4. I might actually try making this now, since there is this lovely step by step photo guide.

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  5. Thanks for the step-by-step instructions. I am really looking forward to trying to make macarons. I am so glad that I found your blog.

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  6. eekkkk! sooo cute. i have wanted to make macarons for years. trying this asap! :)

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  7. I did it! I made french macarons. I think I made most mistakes that are warned against out there. But I kept trying. Your blog is so beautiful. I am trying to get my blog looking a bit more classy but I know it will take time. Your macarons are adorable. It was a fun (exhausting) time in the kitchen for me! Thanks for the tips and photos.

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  8. These look delicious. I've been wanting to make macarons for quite some time now, but all the recipes looked to be in foreign languages and foreign measurements. Btw, I really like the way you've presented the recipes. Very cool design.

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  9. I always feel like I have to say congratulations to anyone who can make macarons look right. Yours are beautiful. Chocolate is definitely my favorite flavor of those little goodies.

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  10. Christina, these are so impressive! Definitely saving these to try sometime soon and redeem myself from my last macaron flop! You have a beautiful blog and I'm looking forward to exploring your recipes. :)

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  11. @Georgia (The Comfort of Cooking) You are sweeter than these macarons themselves! Thank you very kindly :)

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  12. oo these look delicious!! So funny you never tried one before, better at home anyway ;)

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  13. first of all, you're gorgeous!
    second of all, these macarons looks amazing.
    third of all, thanks for writing on my blog! :)

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  14. I didn't try macarons until just a couple of months ago! Man was I missing out! I'll have to make them soon!

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  15. They are so beautiful! I always get impatient waiting for the egg whites to look frothy haha

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  16. Very good for a first try! They are really good but I don't now if I'll try making them. Maybe some day....

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  17. They look great! I could eat more than 17 :))

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  18. I have yet to make macarons but i agree they have become so popular that i really want to try them/ make them and see what tye big deal is...lol

    Yours look so cute and chubby :D

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  19. After reading your previous article..I managed to gather my courage to finally make macarons (Italian meringue)... sadly... it turned out lopsided... like a car having a tyre puncture :(
    Do I need to turn the tray 180 degrees after 5 minutes or so? Or what did I not do right??

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  20. @Lisa H. Oh dear! What temperature did you bake them at? Did you use a convection oven?

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  21. This sounds really amazing. I really want some of that macarons now :)

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  22. This sounds really amazing. I really want some of that macarons now :)

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  23. Okay, okay - you are convincing me slowly but surely to make macarons! Since I've never eaten one I won't know if they come out like they are supposed to but that is beside the point. If they are anywhere near as cute as yours then I will be happy! These babies are calling to me!! Congrats on TOP 9!!! Well-deserved! ♥- Katrina

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  24. Nice photo. Congrats on your top 9!

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  25. I am a chocoholic and this looks so yummy dangerous

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  26. I believe you are insane. But that's okay because it means I'm not alone! I like the nifty trick of lemon juice....gotta try that..

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  27. @Christina of Form V Artisan
    Temperature 150C(300F) with fan... I dont usually use fan for baking... Recipe based on Jose Marechal ~ Secrets of Macarons..
    Thanks :)

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  28. never thought macarons are so easy to make until i read it here! thanks for sharing. might try making this cuties soon.

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  29. Fabulous on top 9! Great looking macarons and super blog post.

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  30. I have been kind of obsessed with these little creatures of late. My top tip is don't make them if it's raining or muggy outside - they honestly don't react very well to that kind of weather. Love your pics and post by the way. x

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  31. That so great recipe macarons, I believe you always inside on top ten, thanks so much for your recipes.

    farida
    http://rawsfood.blogspot.com/

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  32. Lovely! I have never baked macarons myself, but after seeing them on so many blogs, maybe I should :) These look really good!

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  33. I tried macarons just about a month ago, for the first time when I mad them. I know they didn't come out lke they were supposed to, I have yet to get any feet- but I also have a very hard time actually following a recipe. I am in the process of making these right now! Only there is coconut extract and no cocoa and teal food coloring- so far- not feet, but I can't wait to bite into thart crunchy/chewy texture I remember from my first try! I also can't wait to try chocolate ones, the kids just love the color so they tend to win every time!
    Mychelle7@hotmail.com

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  34. @Christina of Form V Artisan

    thanks for the great recipe and tips! I was wondering, does it really make a difference if you use a convection oven? Also, do I need to prepare the eggwhites days ahead, or is it okay as long as its room temp?

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  35. @Maggie A convection oven provides more even heating but sometimes if the fan is too strong, it may leave you with slanted macarons. I use a conduction oven and they turn out lovely.

    As for aging egg whites - I do not believe it is necessary. I have made macarons with fresh egg whites without any issues. There isn't much science behind that theory...making me believe it might be a myth!

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  36. I've been so intrigued with these French macarons for the longest time and finally tried making them on my own. Like you, my first macaron was also the very first I made. Up to this point I still haven't tasted a store bought macaron. lol. I've had 3 tries already. I always had a problem whenever I started piping them. The batter gets all runny so I end up with flat macarons. :( I hope with the help of your macaron secrets, I can finally get them from flat to chubby! :)Will let you know how they turn out. Thanks!

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  37. I'm trying to master macarons and these pictures are so helpful.....much easier than understanding a description. But, I can't find the actual recipe anywhere on your site. Can you direct me to the actual recipe please?

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  38. @MaryThe recipe is right below, at the end of the post.

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  39. i used ur recipe just now..but the macarons does not have the footing like urs..and they look old=( why is this so?i followed ur wayy..isit because of the oven or what?helpme=(

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  40. The finer the almonds, the better they will look :)

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  41. This might sound a little funny, but thank you for showing one with a bite taken out of it. I've never had one but seeing that shows a little more of the inner texture. Can't wait to try these!

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  42. Wow! Just made my first successful macarons. Tried a French recipe before but never very good. This one is brilliant and really impressed our French conversation group. I missed out the cocoa but filled half with the mocha ganache and the other half with goat's cheese and honey. It's great to find someone so passionate about food.

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  43. While these look absolutely delicious and I'm sure they are, you are making them too small in diameter causing them to look domed at the tops and bottom. While you don't want them thin like you were describing in your previous post, you don't want them to look like bubbles. Just a bit of advice to make the most perfect looking macaron.

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  44. ...those aren't the right shape.

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  45. these look so yummy. I've never had a macaron, am ready to try these. What is icing sugar?

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    Replies
    1. Icing sugar is sugar that has been ground very fine to a powder, and it contains a little bit of corn starch. Sometimes it is also called "confectioner's sugar".

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