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Chocolate Milkshake Shells, Chocolate Ganache, Chocolate drizzle… Triple Chocolate Macarons!
If you know me well enough you will realise that I adore Macarons ever since I discovered that they taste amazing (I used to think they were disgusting because ewww nuts) but oh my I was so so wrong.
My Salted Caramel Macarons have always been popular on my blog as my readers have commented that my Recipe & Method are easy to follow, and they always lead to success! Even with my first few attempts at Macaron’s being slightly faily, they can always be a bit of an odd one. It seems so silly to have to process the sugar & almonds in a food processor, and then sieve the ingredients (maybe even twice) but it is so worth it.
I desperately wanted to make another Macaron recipe but I wasn’t sure what flavour or theme to go with, but I found some Chocolate Milkshake Icing Sugar in my cupboard and therefore knew it had to be Chocolatey.
However, Chocolate is Chocolate.. so how do I make that even better?! Even more Chocolate. A Ganache filling, and a chocolate drizzle and its amazing. The flavour of the sugar is amazing! (See my notes below about an alternative)
I know a lot of my readers have struggled with Macarons in the past, but honestly its worth trying again till you succeed. Making the Meringue is simple – whip the egg whites up to stiff peaks, and add the sugar 1tsp at a time till its all in, whip some more and its done.
The Sugar & Almonds have to be sieved and pulsed as I said earlier, but its worth it! Folding through everything as little as possible is the key for me, piping the macarons, tapping to get the air out and then waiting the full hour for the skin to form.
Waiting the hour has always proved successful to me – I have tried 15 minutes, 30 minutes, and 45 minutes and they can sometimes fail – an hour is my ideal!
I went for a ganache in the filling to make it even more chocolatey, and that is fairly simple itself. As its so little, I microwave the cream and chocolate together in short bursts, stiring in-between each burst till smooth.
It might seem slightly runny at first but it’ll sandwich the shells together perfectly and make them super deliciously tasty. However, if you prefer buttercream then that’s easily done too!
But seriously, I honestly think these are worth a go if you can – they are such a decadent treat that is so much more worth it to make at home then buy when you’re out, the cost difference is amazing! Enjoy!
This recipe makes 25 Macarons!
– 200g Sugar & Crumbs Chocolate Milkshake Icing Sugar
– 100g Ground Almonds
– 100g Egg Whites (Roughly 3 medium Eggs worth)
– 75g White Caster Sugar
– 75ml Double Cream
– 75g Dark Chocolate
– 75g White Chocolate
1) For the Macaron Shells – Pulse the Sugar & Crumbs Chocolate Milkshake Icing Sugar and Ground Almonds in a food processor for 90 seconds or so, and then into a large bowl, sieve the ingredients (maybe even twice if its still lumpy) and leave to one side – its VERY important to sieve them!
2) Using an electric whisk, whisk up the egg whites until they’re thick and foamy and starting to form soft peaks – gradually add the caster sugar 1tsp at a time like you would a meringue, whisking in-between each addition fully, until all of the caster sugar is incorporated.
3) Once incorporated continue to whisk for 5 minutes until its smooth and light!
4) Once finished, fold the mixture into the Sugar/Almond Mix – try to be gentle and use as little mixing as possible – I do mine in about 20 folds!
5) Using a Piping Bag and a 1cm Round Nozzle, pipe the Macarons either onto a Macaron Mat using the guides or a lined baking tray with parchment paper underneath! The mixture is quite runny, so be careful that it doesn’t go everywhere or you make the shells too big!
6) Tap the trays onto the work surface several times so that you knock out the air bubbles and leave the Macarons on the side for ONE HOUR so that a skin is formed – this stage is important.
7) Preheat the oven to 130C and bake the Macarons for 16-20 minutes until they have risen to have their “feet” and are starting to peel away from the tray – leave them to cool fully before trying to remove them!
8) Once the shells have cooled – remove carefully from your trays and line them up – drizzle on some melted White chocolate with a disposable piping bag with the end snipped off – leave to dry!
9) Once dry, in a heatproof bowl, microwave the double cream and dark chocolate in 20 second bursts until smooth, pipe a small amount into the middle of a shell and push another one on to form your classic filled macaron!
Tips and Ideas
**I used Sugar & Crumbs Chocolate Milkshake Icing Sugar as I wanted to try it out, but if you can’t access it, you can use 185g of Icing Sugar and 15g Cocoa Powder!
I sometimes find that ‘Macaron Mats’ are harder to use than just parchment paper as sometimes they can stick – so I would recommend using parchment paper – but you can buy some silicone sheets with macaron shapes drawn on them already – Like this Macaron Mat – or you can draw the circles yourself!
The Macarons last for up to 7 days in an airtight container in the refrigerator!
Find my other Cookie & Macaron Recipes on my Recipes Page!
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