Monday, September 19, 2011

Tutorial Chocolate French Macarons ='.'=

It's Monday Morning & this is a pictutorial (picture tutorial) for Chocolate Macarons. NOTE:  If you are using regular cocoa powder & not Bellagio Chocolate then you need to change the 1 tablespoon to 3 tablespoons of cocoa & use only 1/2 a cup of Almond Flour.


Kitchen Tools: AND also need a stand or hand mixer (make sure all are grease free & clean)


Time to PREHEAT THE OVEN to 375 Degrees Fahrenheit

Tap baking sheet to release trapped air bubbles.
in room temp. or Until the tops are dry & have formed a skin.
Reduce the oven temp. to 325 & bake 1 sheet at a time for about 10 to 14 minutes, rotating halfway through. 
The tops of the cookies should resemble an "egg shell" quality. The macarons should be crisp and firm. Let it sit to cool about 2-3 minutes before removing.  
Make sure to increase the temp. to 375 to preheat & repeat the baking process for the rest of the macarons.

Sandwich 2 same size macaron with about 1 tsp. filling: Peanut butter, Nutella, Chocolate Butter Cream, Dobrova, or whatever you are craving.

As always, I just can't leave a plain 'ol Macaron alone... ALOHA KITTY!!! She's tanned & wearing a flower instead of a bow.  ='.'=

This post is dedicated to my dear friend, Ate CeCe, she loves Hello Kitty & one day she will get to taste one of my chocolate HK creations. 

Without Christ I am nothing. 

1 comment: