How to Make Chocolate Macarons (NO Macaronage NO Drying) Recipe | OCHIKERON | Create Eat Happy :)

By ochikeron · 90 min

Ingredients

Instructions

1. Make the ganache first, as it needs time to set. Heat the cream in the microwave for 30 seconds, or until hot. Add the chocolate and stir until smooth. Pour into a piping bag and chill in the fridge for a few hours until completely cool.
2. Whisk the egg white and sugar in a bowl set over hot water until the sugar dissolves. Then whip with an electric mixer until stiff and glossy peaks form; the mixture should not drip when you lift the beaters.
3. Sift in the almond flour and cocoa powder, then fold gently with a spatula until just combined.
4. Preheat the oven to 200°C (390°F).
5. Snip the end off the piping bag and pipe the batter into 1.5-inch circles.
6. Bake at 200°C (390°F) for about 3 minutes. Lower the oven to 130°C (266°F) and bake for about 10 minutes more. Leave the shells in the oven for 5 minutes, then cool.
7. Pipe ganache onto the flat side of half the shells, then sandwich with the remaining shells.

Summarized from ochikeron's video. Watch it for the details.

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