01 January 2011

Mini Chocolate Macarons

It's been a while since I baked macarons. I usually prefer chocolate flavour because the cocoa makes it less sweet.

Traditional macarons in the old days, were simply fused together when they were still hot without any filling.

These were filled with buttercream, with a blob of Hershey's chocolate in the middle of the sandwich.

And of course, I can't resist dressing up some of the macarons in pretty icing flowers and sprinkles.


Passionate About Baking said...

Ooh...looks lovely...with the dress up too! This is some sweetie that I've yet to master! Hahaha...Must get some tips from you wor! ;)

The Sweetylicious said...

OMG! it looks so nice!! (: *envy envy* you know i always failed with choc macarons ): you mind sharing with me your experience and secret recipe to it? thank you! (: (:

KL said...

Hi, Passionate abt Baking and Sweetylicious, thanks for your encouraging comments. :) Actually I am still struggling to make those perfect macarons like those they sell outside, especially the non-chocolates.

What went wrong with yours? Feet? Smooth shells? For the feet, I find that if I put the macs in a really hot oven like 200 deg, the feet will appear in 2 mins. Once the feet appear, I'll lower the heat. For the smooth shells, I usually 'air' the piped batter for about half hour until the surface is slightly dry before baking.

You can find my recipe in my earlier post on chocolate macarons - ttp://thebatterbaker.blogspot.com/2010/09/mini-chocolate-macarons.html

Passionate About Baking said...

Thanks for sharing. I just don't know what went wrong. I thought mine could be because of my folding. So far, I've only succeeded twice. Even if I used recipes I tried before, it can still failed. My "feet" didn't turn up. :p

love melody, love baking said...

hihi! i wanna try the chocolate macaron recipe from you.. but was wondering how long can egg whites be kept? i will have egg whites left from my kueh bangkit baking, but wouldn't want to risk the whole lot of egg whites if i fail this macaron baking...

KL said...

Melody, I think the egg whites should be able to last up to a week in the fridge. Do note that the longer you keep them, the more they age and they would become drier. I've seen some macaron recipes where they use aged egg whites, which would supposedly produce the perfect macarons. However, I have not been successful in these recipes. Maybe it is our weather, my oven or my skills.

Maybe you just want to try one or two egg whites? One egg white is enough to make about 10 macarons, i.e. 20 shells.

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