{"id":2318,"date":"2012-08-12T14:36:40","date_gmt":"2012-08-12T04:36:40","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=2318"},"modified":"2021-02-17T12:40:56","modified_gmt":"2021-02-17T01:40:56","slug":"chocolate-macaron-recipe-macaroons-with-ginger-ganache","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate-macaron-recipe-macaroons-with-ginger-ganache\/","title":{"rendered":"Chocolate Macaron Recipe (Macaroons) with ginger ganache"},"content":{"rendered":"
Rate it <\/a><\/span>\n\t\t\t \t\t\n\t\t\t\t\t\t\t4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n
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Chocolate Macaron Recipe (Macaroons)<\/h1>\n

\"easy
\nAfter many requests here is the chocolate macaron recipe with ginger ganache. Sadly they have all been eaten and I am looking at this picture wishing there was just one left for me to have right now. <\/p>\n

Chocolate Macaron Recipe Ingredients<\/h3>\n

4 large egg whites or 5 small – 140g (4.94 ounces)
\n1\/3 cup or\u00a070g (2.47 ounces) caster or super fine sugar\u00a0
\n200g (7.05 ounces) or 1 1\/2 cups icing sugar\u00a0
\n115g (4.06 ounces) or 1 cup almond meal
\n30g (1.06 ounces) or 1\/4 cup cocoa powder
\n2g (0.07 ounces) salt (optional)<\/p>\n

(*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.).<\/p>\n

Macaron Recipe Directions<\/strong><\/p>\n

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Preheat the oven to 150C (302 degrees Fahrenheit)<\/span>
\nPlace egg whites and caster sugar in a bowl and mix with electric mixer.
\nBeat until stiff and glossy, you should be able to turn the bowl upside down without the meringue falling out.<\/p>\n

\"macaroon<\/p>\n

While the egg whites are whisking sift the almond meal, cocoa powder and icing sugar twice. Discarding any almond lumps that are too big to pass through the sieve. Once the egg whites are ready immediately fold in the icing sugar mixture. It should take roughly 50 folds until the mixture is smooth and very viscous, not runny. Over-mix and your macarons will be flat, under mix and they will not be smooth on top.<\/p>\n

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