The recipe is adapted from Laduree's Sucre book.
|scary cat chocolate hazelnut macarons|
- silicone spatula (I use this one)
- parchment paper or silat (I like this silpat made in France)
- electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )
- a food scale (yes, you need this. I use this one)
- Food coloring (the gels or dry powder works best, not the liquid store stuff)
- A macaron template (either make one or get one here or here. It makes piping easier)
- food processor (for the cream filling, I use this one)
- Googly food eyes
- Food marker
Chocolate Macaron Shell - CLICK HERE FOR A PRINTABLE RECIPE
260g almond flour
250g powdered sugar
15g cocoa powder
210g granulated sugar
210g egg whites
1. Mix almond meal, cocoa powder, and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.
2. Sift the almonds, cocoa powder, and powdered sugar. Set aside.
3. Weigh out granulated sugar.
4. Weigh the egg whites. Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat. Once all mixed, increase speed to medium and beat until a firm meringue forms. You want a firm meringue with glossy peaks but not stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep beating.
5. Add the food coloring gel and mix. To make mine a richer brown color, I used "chocolate brown" food coloring.
6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula. Once combined, add another third of the almond mixture. Add the last bit. This batter requires more deflation during this step since it creates such a poofy meringue.
7. Add the batter to a piping bag. Pipe in rows using your template onto parchment paper. To add the cat ears, pipe a tiny bit and use the flick of your wrist to make it point at the tip. This takes some practice. I piped half the rows with cat ears and the other half as regular circles. This way when you assemble the cookies you have the cat on one side and a regular circle on the other.
8. Pick up the pan and beat until the counter. The cookies need to rest on the counter between 30-60 minutes. They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)
9. Set the oven to 300F.
10. Bake the cookies for 13-15 minutes one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them. You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!
11. Remove from paper once completely cool. If they stick they stick to the paper, they aren’t cool yet. Or you undercooked them.
Assembly and filling:
Ingredients for the filling
• Chocolate Hazelnut filling (I cheated and used Nutella!)
• googly eyes
• food markers
• flat circles for the nose (I used some sprinkles from decorating sugar cookies)
• small tube of frosting (to glue the eyes to the cat)
1. Once your cookies have cooled, draw a cat's face with the black food marker.
2. Pipe two circles on the cat's face and attach the googly eyes.
3. Fill the inside with a small amount of Nutella and twist the back on.
4. Store inside the refrigerator for approximately 24 hours before enjoying... trust me, it will taste better!
|chocolate cat macarons|
|getting the cat ears right takes practice!|
|scary cat chocolate hazelnut macarosn|
Written at http://peoniesandorangeblossoms.blogspot.com
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