Mexican Chocolate Macarons Tutorial, with Links to Special Equipment and Ingredients
yinmomyangmom | Two Sisters With Kids
yinmomyangmom | Two Sisters With Kids
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Ingredients

  • 2012 Food Trends for the Home Cook. French Macarons were predicted to be a huge trend this year, and if the search terms leading people to this blog are any indicator, then I’d say that prediction was right on the money!
  • 102 grams almond flour
  • 0.6. 93 grams egg white x 0.6 = 56 grams superfine sugar. Place a small bowl on the scale, zero it out, and measure.
  • 20 minutes or so, they should have a thin, dry, papery membrane on top. (This time can vary based on humidity levels in the air.) Pop them into the oven and lower the temperature down to 325 degrees Bake for 15 minutes, and let them cool on the baking sheet.
  • 4 ounces of good quality chocolate, such as Scharffen Berger, and bring
  • 1/4 cup heavy cream to a simmer
  • 6. This is how much superfine sugar to use
  • 30 mins
  • 15 mins
  • ¼ cup heavy cream
  • 4 ounces semisweet chocolate
  • ½ teaspoon ground cinnamon
  • 1 pinch cayenne pepper
  • 3 egg whites
  • 100 grams almond flour or almond meal (approx.1 cup + 1 tablespoon + 1 teaspoon)
  • 155 grams (minus 2 tablespoons) powdered sugar or confectioners sugar (approx. 1¾ cup + 2 tablespoons)
  • 2 tablespoons unsweetened cocoa powder
  • 55 grams superfine sugar (approx. ¼ cup + 2 teaspoons)

Instructions

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