#COOKING: CHOCOLATE FUDGE MACARONS RECIPE
Chocolate Fudge Macarons. I was hesitant to try Macarons again since they gave me so much anxiety, but my dear friend Angela enjoyed the last batch I made so much, I couldn’t let her down! She literally said those were the best Macarons she’d ever had. She even went out of her way at nine months pregnant to buy me more Almond Flour so I could make more. Say what you will about the look of these which I know need a bit of work still in terms of piping, but they were phenomenal. That fudgy Butter Cream center is to die for.
1 cup Almond Flour, sifted three times
1 1/2 cups icing sugar, sifted three times
3 egg whites, room temperature
1/2 tsp vanilla extract
1 tsp sea salt
3 tbsps cocoa powder
1/2 cup unsalted butter, room temperature
1 1/2 cups icing sugar
6 tbsps cocoa powder
2 tbsps whipping cream
1/2 tsp vanilla extract
Chocolate/Rainbow Sprinkles for decoration
1. In large bowl, combine 1/2 tsp salt, almond flour, cocoa powder and icing sugar. Ensure these are all sifted three times.
2. In separate bowl, beat egg whites and 1/2 tsp salt with handmixer till stiff peaks form. You should be able to flip bowl over and nothing moves. Gradually add granulated sugar.
3. Add flour mixture into egg white mixture bit by bit and combine gently with spatula. When ready, you should be able to lift spatula and draw a “figure 8” with batter.
5. Scoop into piping bag with a circular tip and pipe each corner of baking sheet. Place parchment paper over it, using paste on corners to secure it.
6. Pipe Macaron batter evenly in circles over parchment paper. When done, take baking sheet and tap it on counter 3-5 times gently to rid of air bubbles and even out batter. Distribute sprinkles on-top.
7. Let sit for one hour.
8. Preheat oven at 300°F. Bake for 17-21 minutes depending how large your Macarons are. You’ll know they’re done when they don’t stick to the wax paper.
9. Allow to cool about 20 minutes out of oven and gently use spatula to remove from parchment paper and transfer to a tray. If they stick to paper, peel them off gently, taking a sparing amount of warm water and rub against back of cookie till paper peels off. Be gentle and do not over-wet.
10. Cool in fridge quickly for 20 minutes while you prepare Butter Cream.
11. Whip butter in large bowl till creamy. Add icing sugar, cocoa, vanilla and cream till you get a thick icing.
12. Scoop into piping bag and pipe onto “foot” of Macarons leaving a bit of space around the edge. Place another Macaron on-top and gently press into a sandwich.
13. Place in air-tight container overnight, room temperature before serving.
(Photo credit: Mr. Will Wong)