Chocolate Macaroon Recipe
Macaron was very fashionable for a while. Everyone was trying to make the best macarons at home, macarons were popping up everywhere. After a very fast rising popularity, I think it has been on the decline lately. It's been replaced by cupcakes now. But I don't see a very bright future for that either. Because we show a general behavior like being enthusiastic about something to do and getting bored in a short time.
Now, whoever you ask, they have at least two hobbies in their life that they started with enthusiasm and left after a while. I attribute this to a lack of passion. We cannot become passionately attached to something and follow it to the end. At the first obstacle we encounter, we say, "Am I going to deal with this," and give up. I don't know if it's laziness or fatalism, but there are very few people who are happy by doing what they love. This handful of people usually come from their environment, find a desk job and work comfortably, they're about to choke on their advice anyway :)
They don't do anything, at least they just keep quiet :) Everyone has an opinion on everything anyway, why should they keep quiet, right? :) Anyway, if you see someone chasing their dreams, at least don't comment even if you don't approve. Because the last thing that person needs is the thoughts of people who have no idea about the subject.
Enjoy the recipe...
- 2 egg whites,
- 75 g of almond meal,
- 1 cup of powdered sugar,
- 3 tablespoons of unsweetened cocoa powder,
- 3 tablespoons of granulated sugar,
- 1 pinch of salt,
- 2-3 drops of lemon juice
Chocolate ganache filling;
- 120 g of dark chocolate,
- 100ml of heavy cream.
- For the filling cream, heat the cream until it reaches the boiling point,
- Take it from the stove and add the chocolate that you cut into small pieces and mix until it melts,
- Cool it in the refrigerator until it solidifies to a spreadable consistency,
- For macaroon cookies, start whisking the egg whites with the addition of salt and lemon juice,
- Add 3 tablespoons of sugar little by little and whisk until the eggs become snow,
- Take 1/2 cup of powdered sugar and almonds in the rondo until flour is formed,
- Sift the powdered sugar + almond mixture, the remaining 1/2 cup of powdered sugar and cocoa over the egg whites little by little with a fine wire strainer and mix them with a spatula,
- Keep mixing until you get a slightly fluid but smooth looking dough,
- Put the dough in a piping bag and squeeze into the desired size rounds at intervals on the tray on which you spread baking paper or silicone mat,
- Knock the tray down a few times,
- Leave it outside for 15 mins - 1 hour for the macarons to dry,
- Bake in a preheated oven at 170 C degrees for 15-17 minutes (until there is a skirt on the edges) in a controlled manner,
- After the macarons you have taken out of the oven have cooled, put 1 teaspoon of cream on the bottom of one of them and cover another macaroon biscuit on it,
- Keep it in the refrigerator.