PARISIAN MACARONS (chocolate macarons)

Hey everyone, it's Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, PARISIAN MACARONS (chocolate macarons). It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from PARISIAN MACARONS (chocolate macarons), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare PARISIAN MACARONS (chocolate macarons) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make PARISIAN MACARONS (chocolate macarons) is 25 pairs (50 pieces). So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook PARISIAN MACARONS (chocolate macarons) using 9 ingredients and 15 steps. Here is how you cook it.

I put ganache between macarons!

Ingredients and spices that need to be Make ready to make PARISIAN MACARONS (chocolate macarons):

1. 75 g (2.6 oz) almond flour
2. 110 g (3.9 oz) powdered sugar
3. 10 g (0.35 oz, or 1.7 Tbsp) cocoa powder
4. 70 g (2.5 oz) egg white
5. 40 g (1.4 oz, or 1/5 us cup) granulated sugar
6. a few drops of lemon juice
7. ■ganache
8. 60 g (2.1 oz, or 1/4 us cup) heavy cream
9. 50 g (1.8 oz) bitter chocolate

Instructions to make to make PARISIAN MACARONS (chocolate macarons)

1. ★Recipe video★ (my You Tube channel)→youtube.com/watch?v=ve0yAdjQ4YY&t=43s
2. Preheat a oven to 230°F. Sift powdered sugar and cocoa powder together and mix well with almond flour.
3. Add a little lemon juice to egg white. Beat until it becomes watery and smooth.
4. Whip it with a hand mixer on high speed. When it gets white and fluffy, add granulated sugar in 4 parts. Whip it until it forms stiff peaks.
5. Mix the bottom with a whisk. Whip it with the hand mixer while slowly drawing 10 circles on low speed.
6. Sift dry ingredients in it in 3 parts with a strainer. Mix it each time while cutting the batter and turning the bowl.
7. Mix more even after the powderiness disappears. Make heavy batter smooth and soft. Mix it until it fold down like a strip and flows slowly. Put the batter in a pastry bag.
8. Stop the oven which has been preheated to 230°F (process 2)
   and leave the door open for about 5 minutes.
9. Squeeze the batter on a baking tray. Leave a space between each batter. Hit the bottom of baking tray and flatten each batter.
10. Crush bubbles with a toothpick. Put it in that oven (process 8) and dry its surface. (Leave the oven off.) Prevent the remaining batter from drying.
11. Dry till you can touch it without batter sticking. Preheat the oven to 356°F and bake at 302°F for 15 minutes. Bake it until the upper part doesn't move.
12. Dent the middle a little. Bake the remaining batter as well.
13. Make ganache. Put chopped chocolate in a bowl. Pour hot heavy cream into the bowl, and wait 30 seconds as it is. Mix slowly and melt the chocolate.
14. Squeeze the ganache on a macaron shell. Top it with another macaron shell to make a sandwich.
15. Cover with plastic wrap and let it sit for 6 hours at room temperature and for 12-18 hours in a fridge. (Freshly baked macaron is soft and moist but when cooled it gets dry and hard. Please let it sit for a whole day to soften.)

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