Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chocolate macaroons with chocolate ganache. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
I love to look at them. My favorite filling is flavoured ganache, for these macarons I used white chocolate ginger ganache. Chocolate macarons filled with dark chocolate ganache.
Chocolate Macaroons with Chocolate Ganache is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chocolate Macaroons with Chocolate Ganache is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate macaroons with chocolate ganache using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Macaroons with Chocolate Ganache:
- Make ready For Macarons Shells: 1 cup Almond flour
- Take 1 Cup Caster Sugar
- Make ready 2 Tablespoon Cocoa Sugar
- Take 2 large egg whites ¼ teaspoon cream of tartar
- Make ready 1 teaspoon sugar
- Take For Chocolate Ganache Filling: 1/2 cup semi-sweet chocolate
- Get 3 tablespoons heavy cream 2 tablespoons Nutella
The chocolate ganache filling is so rich and decadent, and the dark chocolate pairs so well with the sweetness of the crust. Seriously thou', you had me at dark chocolate with this recipe and so happy you woke up early to make them. I love coconut macaroons and it's genius using them as a crust. Made chocolate macaroons along with our almond macaroons in Intro to Pastry class at AIPH.
Instructions to make Chocolate Macaroons with Chocolate Ganache:
- In a medium bowl, sift together almond flour, caster sugar and cocoa powder twice. Set aside.
- In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form.
- Sift the almond flour mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Every so often test the batter to see if it reached the right consistency.
- Transfer the batter into a pastry bag with a round tip. - Pipe out rounds an inch apart on two baking sheets.
- Let the macarons rest and dry for 15-30 minutes. Preheat the oven to 150°C. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done. - Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
- While macarons are cooling, prepare the ganache filling. Heat the heavy cream in the microwave for a minute. In a medium bowl, put the chocolate chips and pour hot cream over the chocolate. Let it stand for a minute or two and then stir until smooth. Stir in Nutella cool it in the fridge to thicken.
- Transfer the ganache filling into a pastry bag and fill in between the macarons
This one had a nice chocolate ganache filling that set very well. Lately I've been a bit obsessed with chocolate ganache and have been wanting to put it on everything. They taste good with and without the chocolate. Coconut Macaroons with Chocolate Ganache (adapted from recipe found on Use Real Butter). Delicate macaroon shells made with beaten egg whites, ground almonds and icing sugar filled with a rich and creamy ganache of milk chocolate, coconut milk and Malibu.
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