chocolate macarons...

with chocolate buttercream and cream cheese casis...

makes 80 shells

for the shell
- 140 g almond flour
- 200 g powdered sugar
- 45 g egg whites, aged
- 30 g sugar
- 55 g egg whites, aged

for cream cheese casis filling
- 225 g cream cheese, softened
- 50 g powdered sugar
- 50 g casis preserve
- 100 g unsalted butter, softened

for chocolate buttercream
see chocolate buttercream


for the shell
1. Preheat the oven to 350 degrees.
2. Sift almond flour, cocoa powder and powdered sugar together in a big bowl, discard the solids.
3. Create “Mass” by folding almond flour, cocoa powder, powdered sugar and 45 g of egg whites together with a big spoon. The mass will look lumpy. Don't worry about it.
4. To make French meringue: whip egg whites in a mixer on medium speed to soft peaks. Slowly pour sugar in additions, continue whipping to medium peaks.
5. Fold in 25% of meringue into “Mass” to lighten the mixture.
6. Fold in the rest of meringue.
7. Place into a piping bag with plain tip # 3, pipe 1" diameter circles on sheet pan lined with a silicone baking mat.
8. Rest for an hour to form skins.
9. Lower the oven temperature to 320 degrees, bake for 10-12 minutes, rotating half way through.
10. Let them cool on a silicone baking mat, then remove and sandwich them with the filling.
for cream cheese casis filling
1. Beat cream cheese and powdered sugar together in a mixer.
2. Add casis preserve, then butter.
3. Beat the mixture until smooth., then refrigerate.

for chocolate buttercream
see chocolate buttercream

1 comment:

Beks said...

Thanks for the links! :)


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