It’s honestly not very often that I find myself excited over the release of a new book- much preferring to wait until the Amazon community has cast its verdict before hitting the “Proceed to checkout” button- especially when it was yet another book about the elusive macarons.
But a couple boxes of macarons (the Hilton Singapore makes the most delicious lemon and black sesame macarons by the way!) and one strong affirmation by David Lebovitz later, all of a sudden, I was back on Amazon, arranging for Mad About Macarons to make its merry way to my arms a mere ten days after its release.
I was so ready to get back into the ever challenging macaron-making game.
This book, to be honest, sat by my bedside a lot longer than it should have. But who could blame me, really?
Filled with pictures of perfect macarons of every filling imaginable and tons of tips on how to get said perfect macarons, I was just happy to read the book from cover to cover every night, dreaming of what was to come in my kitchen.
Thankfully though, the book’s day in the kitchen finally did arrive and boy did the book deliver on its promise on “perfect macarons every single time”.
For (almost) perfect macarons, I certainly got.
The success of these macarons I have to admit, sweetened by a good four years hiatus, had me beaming from ear to ear right from the second I peered into the oven and saw those gorgeous feet formed.
Crisp chocolate shells with a slightly chewy centre and filled with a lusciously smooth dark chocolate ganache with a hint of coffee undertones, these macarons were so incredibly good- and quite unfortunately for me, just as easy to polish off as they were to make.
So while these macarons are long gone now, with a tw0-for-two perfect record with this book, you can certainly bet this is just the first of many batches of macarons you’ll be seeing from me.
Dark Chocolate Macarons [adapted slightly from Jill Colonna's Mad About Macarons]
By kind permission of Waverley Books. Copyright Jill Colonna and Waverley Books, all rights reserved.
150g egg whites, at room temperature
100g caster sugar
180g ground almonds
200g icing sugar
10g cocoa powder
200g dark chocolate
1 tsp instant coffee powder
190g pouring cream
50g icing sugar
50g unsalted butter
- Preheat the oven to 160C. Line two baking trays with baking paper and set aside.
- To make macaron shells Using an electric mixer, whisk the egg whites, adding the caster sugar gradually, until firm peaks form.
- Sift the ground almonds, cocoa powder and icing sugar into a large bowl. Stir the egg whites into the almond mixture, mixing well.
- Using a plastic scraper, press the mixture down well to press any air out of the whites for no more then 5 minutes until a smooth mixture forms. You should get a soft mixture that forms a ribbon as the mixture falls off the plastic scraper.
- Transfer the mixture to a piping pan fitted with a 1cm round piping tip and pipe the shells out on the prepared trays.
- Leave the batter out on the countertop for 30 minutes to set, which will help them form feet. They are ready to be baked when they feel hard to touch.
- Bake the macaron shells in the middle of the oven for about 10 minutes or until the shells don’t feel wobbly when touch.
- To make chocolate ganache Combine the chocolate and coffee powder in a medium bowl. Heat the cream until almost boiling and pour over the chocolate mixture. Leave the mixture to stand for a couple of minutes before stirring until a smooth mixture forms.
- Add the icing sugar and butter to the chocolate mixture and whisk until combined and smooth.
- When the ganache has cooled slightly, transfer the ganache into a piping bag fitted with a round tip. Arrange the macarons shells in pairs and pipe the filling onto one side of the shell before sandwiching them. Makes about 60 filled macarons