Chocolate macarons

I was sure that shared this recipe. Search for it — did not found. Now I`m correcting this error.
I read a bunch of recommendations for their preparation, and finally bought literature and decided to cook. Since I have not seen them live, so I can not judge how mine look like. It`s obvious that they are tasty, but as for the appearance… Just know that is not ideal, but not super ugly. The skirt turn out good, upper part smooth and without roughness. So I can say that I past the «exam». And just as I declare with full responsibility that these are the most gentle and delicious almond cookies that I ever ate.



The most important thing to success — at least a day before cooking macarons (for all recipes !!!) mix egg whites into a bowl, cover with foil and leave at room temperature.

Preparation

Heat the oven at 150 °C.
Thoroughly mix the almond powder, powdered sugar and cocoa — watch, to avoid clumps.
Then pour this mixture on covered with cooking paper pan and put in the oven for 5 to dry them.
Then sift through a fine sieve.
Mix whites, gradually adding sugar, until the appearance of shine.
Add almond-sugar mixture into whites, mix well with a spatula — egg-almond mixture will be «viscous» byconsistency.



Put this mixture into pastry bag or a syringe with a nozzle about 8 mm in diameter.
Cover pan with baking paper and squeeze (spread) circles about 3 cm in diameter, circles should be the same size. To do this, draw the reverse side of paper circles, leaving between them a distance of at least 5 сm.

Put the pan aside for 1 hour on the table to get crisp (la collerette). This is an important phase: if the crust is not formed, the surface of macarons during baking forms cracks. Check availability of «le croûtage» You can lightly touch a finger to the surface of the egg- almond mass, if non-sticky, that pan can be put in the oven and bake.

Bake in the heated oven not more than 12 min.
For 4 min, and then be sure to open the door of oven for 8 min and turn the pan at 180°, to bake cookies evenly. I didn`t turn.

Cookies should slightly «rise» and it formed «skirt» on the edge — is a perfect case, «skirt» is not formed — nothing wrong.

The layer for macarons (ganache) is desirable to prepare the day before, to let it slightly cool.
It is prepared very quickly, but hardens for a long time.



Preparation of ganache:
Break chocolate into small pieces.
Bring to boil milk and cream.
Add pieces of chocolate, always stirring, bring to boil, but do not boil.
Remove from heat and tightly close with lid or food film, cool it till room temperature, then put in the fridge for a night
Remove from the fridge in 2-3 hours before using.

As soon as macarons cool, spread filling on the one part (the size of a hazelnut) and cover with other part, for ganache occur between macarons and is seen a bit.



My recommendations:
Most importantly — all products must be accurately weighed!
Do everything exactly by recipe.
Better cook macarons at dry weather, they are very sensitive to moisture, it is important for the formation of «le croûtage».
Bake macarons by one sheet, on medium level of oven.
Macarons need attention and time – all takes for about 2 days, so do everything in advance, but, believe me, the result is simply stunning.
I took chocolate 70%, cream 35%.
Keep macarons in the fridge, better covered.
And serve them cold, as filling melts.



I thought that would be difficult, in fact it was much easier.
The only trouble I had with a pastry bag — it broke. I spread macarons with spoon, very carefully — and without problems.
I wish you try to cook this delicious, sweet and very gentle cookie!

It`s not the first recipe by Sébastien Serveau ( Macarons de Sébastien Serveau ), by which I am preparing.

Bon Appetite!!!

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