Here's our version of chocolate macarons using French method filled with cookie spread & chocolate noisette ganache. Using hand mixer to macaronage, the secret is to mix it in less than 15 seconds then check the consistency by doing the 8 figure test. We've added some tips down below based on our previous epic failed relationship with macarons.
~Chocolate Macaron (Yields 20 shells or 10 pairs)~
40 g egg whites
37 g caster sugar
7 g cocoa powder
1/8 tsp Cream of tartar (optional)
47 g almond flour
43 g powdered sugar
~Cookie Spread and Chocolate Noisette Ganache~
17 g hazelnut finely chopped
42 g cookie spread (Biscoff or Speculous)
50 g dark chocolate
Tips:
1. If using oven for drying macaron, don't take it out of the oven after drying it. Otherwise, it will create the lumpy texture on the shells. After drying, adjust the temperature and continue to bake the macaron shells
2. Use 802 piping nozzle for more controlled piping
3. We prefer teflon sheet over silicone sheet or parchment. Silicone sheet sometimes creates concave bottom.
4. Leave the macaron shells on the baking tray for 10mins before transferring to cooling rack.
5. After piping the filling on the macaron, let it rest for 24hrs before serving. The moisture from the filling improves the texture of the macaron.
6. Using hand mixer is definitely easier than mixing by hand but could be tricky. Use the lowest setting of the hand mixer and make sure to check the consistency every 10 seconds. Macaronage by hand if your hand mixer has only one setting.
#macaron
#biscoff
#frenchmacaron