(התמונה הנ"ל לקוחה מ-https://www.flickr.com/photos/iita-media-library/sets/72157624038697766/detail/)
Are you familiar with this tree? Whether if it's yes or no, be sure you know it flavour. This is the tree of the tastiest thing – chocolate 🙂
And like any other sweet and good stuff, we can comobine the cocoa or chocolate in our macarons.
Chocolate flavoured macarons are really chocolate macarons, the brown shells get their colour not from food colouring, but from the cocoa itself , the powder gives the macarons shell a tempting brown colour.
So how do we make chocolate macarons shells? we simply add cocoa powder to the icing sugar and the ground almonds, and sift them together.
Chocolate macaron shells (french meringue method)
* 2 egg whites (size L, room temperature)
* 5 tablespoon of white sugar.
* on cup confectioners sugar
* 1/2 cup of ground almonds
* 2 table spoons of cocoa powder
just like the basic recipe in the french meringue method, in a sieve, sift the cocoa powder together with the ground almonds and the confectioanl sugar.
I recomemnd using a low fat cocoa powder, it's better for the macarons.
Chocolate macarons looks different according to decorations. Adding colored candies give the macarons classic kids cookies look (btw, these cookies are ideal for kids who have celiac).
We can also decorate the macarons with pearl candies or decoration which will give the macarons a fancy look.
You need to add the decortions on the macarons before the macarons get dry, so it can stick to the macarons.
Remember- add the decorations only with clean and dry hands, any drop of water can ruin the macarons.
And what about the filling / ganache inside? Free your mind.
Anything that get along with chocolate will do good here.
In the photos of my macarons you can see 2 ganaches: One of them is a lotus spread filling combined with butter, and the second is vanilla ganache.
Vanilla gancahe ingredients:
100 g white chocolate
40 ml heavy cream
1 teaspoon vanilla extract
1 teaspoon lemon juice
vanilla grains (optional)
In a small saucepan cook the heavy cream with the vanilla extract and lemon juice, you can add vanilla grains if you want.
Remove from the heat, add it to the white chocolate until it melts and the batter is smooth. Chill in the refrigerator for at least 3 hours. 🙂