Macarons Rezepte

Recipes for ChobaChoba
By Christian Hümbs

For the macaron mixture:

300 g ground almonds
300 g powdered sugar
40 g cocoa powder
220 g egg whites (from about 6 medium eggs)
340 g sugar

For the Baileys ganache:

75 g Nativo
100 g Pasiona
100 g cream
30 g glucose syrup
30 g whiskey cream liqueur (e.g. Baileys)
30 g butter

Aside from that:

food processor
Digital kitchen thermometer
Permanent baking foil or silicone baking mats
Piping bag with perforated nozzles (6 and 8 mm)

Preparation:

1. For the macarons, combine the almond flour with the powdered sugar and cocoa powder in a bowl. Add 110g of egg whites and knead thoroughly with the dough hook of a hand mixer until you have a marzipan-like mixture. For macarons with a chocolate filling, add a few drops of chocolate brown food coloring and mix in for a particularly rich chocolate color. If the mixture is still very stiff, knead a little longer to soften it.
2. Beat the remaining egg whites with 40g of sugar in a stand mixer with the whisk attachment on medium speed until semi-stiff, then turn off the mixer. Heat the remaining sugar with 100ml of water in a saucepan to 113°C, checking the temperature with a sugar or digital kitchen thermometer.
3. Turn the stand mixer on medium speed with the semi-stiffened egg whites and slowly pour in the hot sugar syrup in a thin stream. Continue beating the egg white mixture on medium-high speed until cold.
4. Pour one-third of the beaten egg white mixture onto the almond mixture in the bowl and mix with a spatula until smooth. Fold in the rest of the beaten egg whites until smooth and spreadable.
5. Preheat the oven to 140°C (top/bottom heat) (no fan!) and line two baking sheets with non-stick baking foil or silicone baking mats. Fill a piping bag with the macaron mixture with a 6 mm nozzle and pipe circles of approximately 4 cm diameter and 5 mm high onto the baking sheets, leaving 1-2 cm between each circle. Let the macaron mixture dry for about 8 minutes, until it no longer sticks to your fingers.
6. Quickly place a baking sheet of macarons into the preheated oven to prevent it from cooling. Bake the macarons on the middle rack for about 15 minutes. They're done when they have a nice base and a firm crust. Remove from the oven and let cool on a wire rack. Bake the macarons on the second baking sheet in the same way and let cool. Store in an airtight container at room temperature until ready to use.
7. For the Baileys ganache, chop the dark and milk chocolate into small pieces and place them in a bowl. Bring the cream and glucose syrup to a boil in a saucepan, pour over the chocolate, and stir everything with a wooden spoon until smooth. Stir in the liqueur. Cut the butter into small pieces and stir it into the chocolate mixture with a hand blender. Cover the mixture with plastic wrap and refrigerate for at least 24 hours.
8. To fill the macarons, remove the chocolate ganache from the refrigerator about 30 minutes before use and let it come to room temperature. Transfer it to a piping bag fitted with an 8 mm nozzle and pipe a small amount of ganache onto the bottom of each macaron.