It is rumored that chocolate macarons are the most difficult to make. But since my newfound success with both almond and pistachio macarons, I decided to be brave. I didn't have dutch processed cocoa which is cocoa used by most pastry chefs. Cocoa powder is naturally acidic and can deflate the meringue after mixing, but I braved on with the regular 100% cocoa powder I bought from Jeff de Bruges here in Dubai...and you know what? acid or alkaline, they worked out fine....These are filled with a chocolate ganache filling...
For the recipe, use the basic recipe I posted earlier and just add 25g. cocoa powder to the dry ingredients.
Thursday, March 27, 2008
Chocolate macarons
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1 comments:
I absolutely agree with you! chocolate macaroons are the hardest. I recently embarked on a macaroon adventure myself. I had to waste 3 batches of chocolate macaroons to get it working at the end.
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