This step is optional but makes the macarons even more photogenic if that’s possible! I drizzled the shells with thin ganache and topped with sea salt, chocolate sprinkles, honeycomb and popping candy! Tips for Chocolate Macaron Success! Before you start: Measure ingredients exactly (we've used metric amounts only, which are more accurate). Macaronage is the process of preparing the macaron batter by mixing almond powder into the meringue. The process implies carefully folding the mixture as to not deflate too much air from the meringue. If done correctly, the final batter should be shiny and flowing in ribbons.

Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens. Egg whites - This recipe calls for the use of aged egg whites. Fresh egg whites can also be used, and both aged or fresh need to be at room temperature. Pro tip: separate the egg whites before weighing the desired quantity. Rubber or Silicone Spatula– This is used to scrape down the sides of the bowl and also mixing the egg whites and sugar mix together. Transfer the batter into a large piping bag fitted with a 1 cm (½ inch) round nozzle. Be careful when doing this so you don't deflate more air from the batter.Spoon the macaron batter into your piping bag fitted with your piping tip. How to Fill a Piping Bag with Macaron Batter Electric Mixer: An electric mixer is helpful for whipping the egg whites into stiff peaks. You can use a handheld or stand mixer (whisk attachment). I do not recommend whipping egg whites by hand. It requires a lot of arm muscle and at least 30+ minutes of mixing. Fold the chopped coconut shreds into the egg white mixture. After that, use a medium cookie scoop to shape 1.5 Tablespoon portions of dough onto a lined baking sheet. I usually fit 12 on a standard 12×17-inch half baking sheet. I have a hard time finding superfine sugar in my local grocery store, so I make my own by pulsing regular granulated sugar in a food processor or blender. It takes about 10 seconds—very easy.

Extract/Flavoring: I keep these macarons plain. Without flavoring, they have a sweet almond flavor. However, if desired, feel free to add 1/2 teaspoon of your favorite extract such as almond, vanilla, coconut, lemon, etc. After cooling, the shells are ready to fill and sandwich together. I have plenty of filling suggestions in the recipe notes below. I usually halve my recipe for vanilla buttercream. You can spread the frosting on the underside of half of your macarons with a knife or you can use a piping bag/tip. Just use the same round tip you used for the macaron batter. For the raspberry ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Add a third of the meringue into the almond paste and use a silicone spatula to mix the two so that the paste loosens.Fold the remaining meringue in a circular motion, scraping the spatula against the bottom and sides of the bowl. You want the batter to be flowing smoothly but slowly like molten lava. When you lift the spatula the batter should flow in ribbons and slowly oozebeforegradually melting into the batter. Test how your batter flows as you are folding it – it is crucial not to over mix it. Pipe your Chocolate Macarons It's always better to under mix than to over mix. When you under mix, your macaron shells will still form albeit,they'll be bumpy. But if you over mix, you will deflate the air in your egg whites and your macaron shells will spread like crazy when you try to pipe it. Step 7: PipingToday’s recipe uses the French method. You need 5 ingredients. Overview of Ingredients in French Macarons Hollow Macarons: It’s always so frustrating to bite into a macaron only to have it filled with… empty air. There are a few culprits leading to this disappointing outcome. If your macarons are hollow, the batter was likely undermixed or overmixed. Pay attention to the proper macaronage. Additionally, make sure you pop and air bubbles in the piped macaron batter as directed in the recipe. And finally, play around with your oven settings. The oven could be too hot or the macarons could be under-baked. All ovens are different and what some bakers find helpful is lowering the oven temperature down to 315°F (157°C) or 300°F (149°C) and extending the bake time by a few minutes. White chocolate: Pistachio ganache is a white chocolate-based ganache that does not taste white chocolate at all. However, the ganache will be as delicious as the quality of the chocolate you are using. Please use high-quality products when it comes to chocolate which you would anyway enjoy eating on its own and avoid using “baking chocolate”. I am using Callebaut WhiteChocolate (callets) that has high cocoa butter %, tastes amazing, and works wonderfully silky while making ganache Mix until the batter will flows off the spatula in a very slow stream that doesn’t break. It’s often compared to honey or lava.