| French Macarons:100 grams ground blanched almonds or almond meal/flour* 170 grams confectioners (powdered or icing) sugar** 15 grams unsweetened cocoa powder (regular unsweetened or Dutch-processed) 100 grams "aged" egg whites, at room temperature*** 1/4 teaspoon cream of tartar (optional) 35 grams superfine or castor white sugar**** Chocolate Ganache:4 ounces (120 grams) semisweet or bittersweet chocolate, cut into small pieces 1/2 cup (120 ml) heavy whipping cream (35-40% butterfat content) 1/2 tablespoons (6 grams) butter 1/2 tablespoons liqueur (optional) Note: Weight measurements (grams) (use a digital scale) are only given for this recipe. Volume measurement (cups) are not recommended. * I use Bob's Red Mill finely ground almond meal/flour. You can find it in grocery stores, specialty food stores, health food stores, or on line. ** Use powdered sugar that contains cornstarch (corn flour). *** Separate eggs at least 24 hours before using (or up to five days). Cover with paper towel and place in the refrigerator. Bring to room temperature before using. **** Make superfine sugar by processing regular granulated white sugar in your food processor for about 30 seconds or until sugar is ground very fine. |
Chocolate Macarons Recipe - Joyofbaking.com (2024)
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