photo credits:: forgiving martha
If you’ve never heard of forgiving martha, I highly recommend that you click on the link and immediately add her to your favorites list! I promise you’ll visit her adorable blog over and over again to find the most delicious recipes! She recently posted this recipe for chocolate macarons, and I just can’t wait to try my hand at creating them! They look so yummy!
1 cup powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons granulated sugarChocolate buttercream filling
1/4 cup butter
1/4 cup shortening
2 cups confectioners sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
4-5 tablespoons milk
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) prepared; Set aside.
- Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy is not finely ground enough.
- In the bowl of a stand mixer, whip the egg whites until they begin to rise and hold their shape. Slowly add in the granulated sugar until very stiff and firm and continue whipping about 2 minutes.
- Gently fold in the dry ingredients in two batches into the beaten egg whites with a rubber spatula just until there are no streaks of egg white. Fold the batter into the pastry bag and pipe the batter on the parchment-lined baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
- Firmly rap the baking sheet a few times on the counter top to flatten the macarons then bake them for 12-15 minutes.
- Let cool 10 minutes before removing from baking sheet.
- To prepare filling, cream together butter and shortening.
- Add confectioners sugar, cocoa powder, vanilla and beat well.
- Add milk while continuing to mix until light and fluffy.
- To assemble, spread a bit of filling on the inside of the macarons then sandwich them together.
- Store in an airtight container for up to 5 days, or freeze. David says that should you choose to freeze them, make sure to defrost them in the unopened container to avoid condensation which will make the macarons soggy.
recipe credit:: forgiving martha