Tried out some more macaron baking yesterday and they came out not as perfect as I would like, but they were definitely delicious!! We tried a new recipe this time to make the actual macaron part and we had some mistakes going on because we tried to heat the sugar syrup without a candy thermometer…we ended up cooking it a little too long, it caramelized a little and the water all evaporated out..so the sugar had some hard pieces in the dough which made piping it out onto the mac mat a little difficult..it was definitely an adventure this time! I’m confident though that after I go out and buy a candy thermometer, the second batch will come out PERFECT. We have been having this problem though as well, that our macaron turns out hollow in the middle and I’m sure it’s not supposed to be like that..so I need to look up macaron errors and fix that. I have a macaron board on my pinterest if you want to click the link and check out all the lovely macaron recipes they have on pinterest!
Our dark chocolate macaron recipe came from Oh, Sprinkles! blog. We only used the macaron part of the recipe. Then I found a dairy free chocolate ganache recipe from Elana’s Pantry and I modified it a little bit because her recipe didn’t give many directions. I doubled her recipe and added arrowroot powder to thicken it a bit because it seemed thin, then threw it in the fridge for the day and it ended up nice and thick. The recipe and pictures are below, enjoy!
Dark Chocolate Raspberry Macarons
Macaron (via Oh, Sprinkles!)
- 100 grams fine almond flour (I used Bob’s Red Mills)
- 100 grams powdered sugar
- 100 grams granular sugar
- 2x 40 grams egg whites
- 2 1/2 tablespoons water
- 15 drops pink and 3 blue food coloring
Tips: If you have a stand mixer, it will make the process tremendously easier since you will be mixing two things separately at once most of the time. Also, you will need a candy thermometer, if you do not have one, do not wing it like I did, go and buy one!! Also, I might make the ganache first in the morning because it takes 8 hours to thicken, so remember that!
Weigh out your almond flour and powdered sugar and sift into a bowl. Set aside. Weigh your egg whites separately and put aside.
Combine granular sugar and water in a saucepan and bring it to a boil. Stick your candy thermometer in and keep checking the temperature. As the temperature approaches 100 Celsius pour one 40g egg white in the bowl of your mixer and start your mixer. You want soft peak egg whites when the sugar syrup reaches 115 Celsius. Once you have achieved both take the syrup and with the mixer running pour it slowly in the bowl. Increase the speed of your mixer until the bowl is cool to the touch and you have a thick glossy meringue with stiff peaks. You should be able to flip the bowl upside down and they won’t fall out.
While the mixer is running combine the second 40g egg white with the almond and powdered sugar mixture until you have a thick paste. Stir in food coloring.
Add your meringue mixture to your almond paste and fold it in with a rubber spatula. Scrap along the sides of the bowl and then through the middle. Your mixture is ready when everything is incorporated together and the batter flows steady from the spatula. Not too fast and not too slow. This is a very important step in macaron making and being careful is crucial. You don’t want to over mix or under mix the macronage. With practice you will get the hang of it. Next time I make this recipe, I will count how many times I fold the batter to give you a precise measure to work with so you do not over mix or under mix. Right now I would estimate about 45-55 folds.
When your macronage is ready fill your piping bag or ziploc. Pipe 3 to 4 cm big circles on your baking paper (or silicone mat). Rap your tray lightly on the counter to get rid of air bubbles. If they don’t pop use a skewer and gently pop them. Leave them to dry for 30 minutes and then check to see if there is a film on the top of the cookie. If you touch it and it does not stick to your hand it’s ready. Preheat your oven to 140 degrees Centigrade/285 degrees Fahrenheit in the meantime. Bake the macarons for 13 to 15 minutes, if you are using a silicone mat it may take a little longer. It also depends on your oven. Leave to cool completely before taking off the mat.
Dark Chocolate Ganache (via Elana’s Pantry)
- 1/2 cup full-fat coconut milk, 1/4 cup coconut milk separate
- 5 oz dark chocolate chips
- 3 tsp arrowroot powder
Combine 1’2 cup coconut milk and chocolate chips in a small saucepan. Heat on low heat and mix until all the chocolate is melted and you feel it start to thicken. In the meantime, add the arrowroot to the other 14 cup coconut milk and mix until dissolved. When your coconut milk and chocolate is incorporated together, add the arrowroot mixture and stir together, then turn off heat. Put into a bowl and refrigerate for 6-8 hours until thickened to desired consistency. When you take it out of the fridge it will feel too thick, but just mix it up with a spoon and it will be perfect to put onto the macarons.
- fresh raspberries
Get out your finished macaron cookies, chocolate ganache, and raspberries. Cut the raspberries into quarters. Put chocolate ganache on one side of a macaron and add a quarter of a raspberry and top with another macaron cookie. Finish filling all cookies and you’re done!