Wednesday, February 9, 2011

Chocolate macarons with Mars Ganache: Special gift for the one you love!

Are you still in love? ^^ I think that we are. Because love can be in many forms, and in many place, family, friend, lover, so this month is very good for expressing our feeling. For me when I made these macarons for my friends, and she really wanted to have the recipe. So I think giving her the recipe is my way for showing my love to. 

 But the time that I made it for her I just making it without weighting anything, when she ask me "Can I have the recipe ?" I can't, haha. So I have to make it again and now I have the recipe.
I use the macaron recipe that I think it's the easiest chocolate macaron recipe, many people who can't make macarons are happy with this recipe.
For the best result, I suggest you to make les plaque (make round circle on a piece of paper, about 3.5 cm.), then place the silicone mat over it and pipe the macaron batter. You will get more uniform macaron, all in the same size. 
I believe that you can do anything, if you're not afraid !!! I know that it's not easy for many people to think like this, but for me, I love to try everything, and I didn't success every time, but just have a chance to do the thing that you want to do is very good, right?
So if you never make the macarons before and want to try you can start with this recipe, I know that I can't say that you will master it at first but you will understand it more. It's better to put your hands into something you want to make than just reading it ^^.
So why don't you put your apron on, gather all the ingredients in your hands, and get together  with me into the kitchen. You may get a special gift for the one you love on maybe this Valentine's day.
Note: The ganache is made from Mars chocolate candy bar, so the best point is it won't melt in room temperature but it will firm up in the refrigerator, it's better to take the cookies out of the fridge before serving.


 CHOCOLATE  MACARONS WITH MARS GANACHE
MAKES ABOUT 25-30 ‘SANDWICHES’


For the macarons



110 g
icing sugar
65 g
ground almonds (or sliced almond*)
13 g
Dutch cocoa
60 g
egg whites, at room temperature
20 g
caster sugar

Pinch of cream of tartar


Mars Ganache



3
Mars chocolate candy bars (36g /piece)
60ml
Whipping cream




Sift icing sugar, almonds and cocoa through a fine sieve, pushing mixture through with a wooden spoon; this will help to make a smooth macaron.


* If using sliced almond: Place the almond, icing sugar and cocoa powder in a food processor and process until the mixture fine as flour (about 3-5 minutes). When the almonds are ground, using a wooden spoon, press the mixture through a medium strainer.

Using an electric mixer, whisk egg whites until foamy. Add cream of tartar whisk to combine and caster sugar, a little at a time until using all, and whisk to firm peaks.

Stir in almond mixture; in three or four additions. When all the dry ingredients are incorporated; the mixture will look like a cake batter.
Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 3.5cm rounds onto baking paper-lined (or Silpat) oven trays. When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).
Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.
Preheat oven to 150°C. Bake for 15 minutes (baking time can be varied, from 10-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.
Making Mars ganache:
Cut the candy bars into small pieces, and put in a pan with whipping cream, place over medium heat and stir until melt.
Sandwich the macarons with mars ganache, and refrigerate until ready to serve.

Chocolate macarons with Mars Ganache: 
Special gift for the one you love!

37 comments:

The Sweetylicious said...

OMG! those macarons are divine!! such shiny surface and beautiful feet! i've tried macarons before but never have luck with choc macarons. im so going to try your recipe. thank you pook! (: and, i love you too! :D

AngelineBK said...

awesome

j3ss kitch3n said...

beautiful! awesome! gorgeous!

Swee San said...

perfect looking macaron shells!

Janine said...

Your macarons look perfect! With perfect feet and the smooth shiny top! Super envious!

I've been having problems with mine and I have almost the same recipe as yours - I was wondering, what kind of tray do you use? A non-stick one layered with a silpat or those normal aluminium types?

CaThY said...

Awesome macarons! thumbs up~ *^_^*

MaryMoh said...

Mmmm...love these. I'm so glad you mention this is the easiest macaron recipe..... great for a macaron dummy like me :D I would love to try. Thanks very uch for sharing.

dailydelicious said...

Hi,The Sweetylicious
^^ Thank you,
Hi, Angeline
Thank you
Hi, Jess
Thank you
Hi, Swee san
Thank you
Hi, Janine
I use a heavy weight nonstick sheet pan and line with silpat.
Hi, Cathy
Thank you
Hi, MaryMoh
I hope you will like the result.

Priya said...

Cute and elegant macarons,awesome!

lena said...

just look perfect!

Me Cao said...

Hi, Pook
Sorry I do not quite understand your instruction "When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter" - can you explain further how you do that? Big thanks

Anncoo said...

Beautiful!! Anyone would love to have these :)

clodagh said...

Hi pook,
what will happen if i have ground almonds but it is not super fine like flour? I tried to bake macarons but always fail. i do process the ground almonds again but it doesn't turn as fine as flour. does it matter?

clodagh said...

btw, my food processor is quite an old one.

dailydelicious said...

Hi, Priya
Thank you

Hi, Lena
Thank you

Hi, Me Cao
^^, it means you will have to lift the sheet pan then bang it hard on the counter top, to take the air out .

Hi, Anncoo
Thank you

Hi,clodagh
Even you use the ground almond, I suggest you to process in again in the food processor, it will make the almond finer and well combined. Ps. the ground almond won't be as fine as the flour, don't worried.

Bee with Style said...

I love visiting your site. I always get to listen to sweet soothing easy song. :-) Your macaroon looks better than the Macaroon I purchased at Bouchon Bakery in Yountville, California. And I can taste its sweetness!

Bee with Style said...

My bad. Some how I got mixed-up with my MP3 player that's connected to my PC, etc. and somehow it plays the music when I visit your site. Regardless, I like your site. I have 'eyes'ful of cooking lessons and get inspired. & looks like I am the only one spelling the macarons (French) as macaroons (English), so... your macarons look delicious.

Clodagh said...

hi Pook,

i managed to make macarons yesterday, they all have the little feet! thanks for ur advice. just a few more questions...

1) My macaron batter is more flowy than i expect, so when i pipe them out, it tends to be rather "flat" as it spreads out a little bit. Is it because my egg white weren't beaten stiff enough? if yes, how do i ensure/know when it is stiff enough? if i over-beat the egg whites, what will happen?

2) My macarons are somewhat easy to be removed from the baking paper, however, a few of them have tiny spots which sticks to the bottom of the paper. Is it because the macarons are not cooked long enough? or any other reasons?

appreciate your reply! : D

dailydelicious said...

Hi, Bee
I think it's fine, the name can be anything if it's still delicious ^^.

Hi, Clodagh
1.You don't have to be afraid of over beating, just make it to stiff peak, and your batter will be firmer.
2. There will be some of them stick to the pan, and it didn't mean that your macaron is undercooked, just rest it on the wire rack it will be drier and firmer.

Clodagh said...

thanks pook for the prompt reply! cant wait to try your passionfruit mousse.

Bean Sprout's Cafe said...

I love this ganache recipe, so easy :D

Can I know where this macarons recipe from ka?

dailydelicious said...

Hi, Clodagh
^^, my pleasure.
Hi, Bean Sprout's Cafe
I create it by myself ka ^^.

MaryMoh said...

I have tried your this chocolate macaroons several times last week with different results...a fun macaron making journey. I can't get the outside skin smooth. I guess I had made some mistakes along the way. Hope to try again sometime. Thanks very much for sharing. Hope you have a wonderful day.

ladyashrie said...

ohh! i love macarons~ and i love your blog so very much!

thanks for posting all these superb recipes. i've tried several of them and they turn out very good and my family definitely loves it!

i have 1 question though..since i have loads of egg yolk in my fridge. thehehe~ what good thing i can do with them? cake or bread maybe? coz my family love cake and bread...

dailydelicious said...

Hi, Ladyshire
you can try this one http://dailydelicious.blogspot.com/2009/04/sweet-corn-bread-rolled-corn-bread.html
And fro a cake you can use it for Lord Baltimore Cake, (but I didn't have it in my blog).

Anonymous said...

Lovely macarons!! I would like to try it out..
Can I know how much is a pinch of cream of tartar?
Is it the tartar cream that usually goes with fish n chips?
Can I bake without it? If not, can I replace it with something else? Hope to hear from u. Thanks. Kris

dailydelicious said...

Hi
It's not the same as tartar sauce, you can see what it is and how it looks like here http://whatscookingamerica.net/Q-A/CreamTartar.htm

Anonymous said...

Thanks for e link!! I think I see this before at e supermarket. Can I consider 1/4 tsp as a pinch or I should use lesser than that? Thanks.

dailydelicious said...

When using the word pinch, it's about 1/8tsp ^^.

Anonymous said...

Hi, can I use e electric mixer for e following step?
Stir in almond mixture; in three or four additions. When all the dry ingredients are incorporated; the mixture will look like a cake batter.
Thanks, Fen

dailydelicious said...

No, the electric mixer will over mix the batter (you will lose too much air), folding will give you more control.

Muhammad Atif said...

Chocolate macarons with Mars Ganache is a special gift to, Send gifts to Pakistan from UK.

Dynalee Piscopo said...

Hi I would like to know whether I have to use 60gr or 60ml of egg whites as I am new with these recipes. Thanks a lot :)

dailydelicious said...

It's about 2 egg whites. ^^

yaanadiah said...

Hye. May I know how much does this recipe yields? thanks!

Simonne said...

I just made this mars ganace (waiting to firm up in fridge now) but hor, my mars does not emlt completely i gotto use sieve to remove some whitish stuff
Hope is alright, cant wait to taste this ganache

send flowers to philippines said...

wow! I'm sure this chocolate macaroons are delicious, perfect for kids who loves chocolates.

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