Chocolate Macarons with Salted Caramel Chocolate Ganache!
Hello People! So sorry for no updating in a long long while. Been so busy after the Christmas preparing for the Lunar New Year. For my international readers, Chinese New Year is an important traditional Chinese holiday celebrated at the turn of the Chinese calendar. Chinese New Year celebrations traditionally run from Chinese New Year’s Eve, the last day of the last month of the Chinese calendar, to the 15th day of the first month, making the festival the longest in the Chinese calendar. Because the Chinese calendar is lunisolar, the Chinese New Year is often referred to as the “Lunar New Year”.
And Yes, today, Valentine’s Day is the last day of the lunar new year. There will be a big gathering going on at my place later and here am i stealing some time to update my web ridden blog! Alright, enough of the Lunar New Year! Here we go with the macarons. To be honest, i have been baking thousands of macarons lately all thanks to customer and friends who placed their trust in me, allowing me to play around with flavors, letting my creativity run wild. Been really blessed with the opportunities given to me and not to forget bloggers and reporters who have requested to conduct interviews with me regarding my little home bakery that i run. Yes, i have a couple of interview lined up this coming months and i’ll be really busy preparing for my prelims and finals coming up in March and May respectively. That said, i hope i will still be able to update my blog more often. i have actually a couple of post i want to put up, but…. Never mind. Let’s settle this post first.
i have been toying with the idea of making salted caramel chocolate ganache for the longest but obviously i didn’t get around doing it. So when i decided to have a small bake sale, i thought let’s do it! I love the combination of the salty caramel with silky smooth chocolate ganache ( i used 72% dark chocolate).
For the macarons shell, i’m using my trusty base recipe which never fails me! You have to try it to believe it. Many others who have tried my recipe left me encouraging comments stating how foolproof this recipe is and totally got rid of the fear they had for macarons. *These are not scary! Try it and you will be hooked!
Yields 30 macarons (Depending on the size you pipe)
- 100g egg whites (about 3 egg whites)
- 1/8 teaspoon cream of tartar
- 200 grams icing sugar
- 110 grams ground almonds
- 2 tbsp cocoa powder (i used valrhona)
- 25 grams granulated sugar
- Color as you desire (NO LIQUID COLORING!!) Use paste or powdered
- Sieve ground almonds, cocoa powder and icing sugar into a bowl
- Whip room temperate aged egg whites with cream of tartar till soft peak and gradually adding in granulated sugar & colorings till you get a stiff peak! (Remember we want stiff peaks, not dry meringue)
- Incorporate dry ingredients in 3 additions into the meringue and fold in till you get a smooth moving lava
- Pipe and dry shells till they are not tacky to the fingers when touching
- Bake at 150C for 15 mins (Every oven temperature differs & i would strongly suggest getting an oven thermometer)
Salted Caramel Salted Ganache
Adapted from simmerandboyle
- 225g chocolate (i use 72% dark chocolate. Try not to go any higher than 72%. You need the fats from the cocoa to make a smooth ganache. )
- 115g caster sugar
- 2 tsp glucose syrup
- 2 tbsp water
- 190ml cream
- 1/2 tsp fleur de sel, or any other flaked sea salt
- Chop the chocolate and put in a heatproof bowl
- In a small pan combine the sugar, syrup and water
- Stir over low heat to dissolve the sugar, increase heat and bring to boil (Do not stir use a wet pastry brush to dissolve any crystals that form on the sides of the pan)
- Boil until the caramel is medium amber color, swirl the pan occasionally but no stirring!
- Remove from heat, add the cream and fleur de sel, prepare for frantic bubbling & stir till combined
- Pour caramel over the chopped chocolate & leave it for 5 mins then stir until smooth
- Allow to cool completely and thicken to a piping consistency before filling the macarons
Check out these shiny chocolate shells! They have to be dried till it looks dull before you send it into the oven.
These are the feets we are all crazy about! (this looks abit blur cos it was taken thru the oven door. DO NOT attempt to open the oven door when your macarons are baking!)
Pipe them generously with that decadent ganache
Sorry i do not have a nicer pic of my sandwiched macarons. Will replace it once i make another batch! But that’s how your macarons should look sandwiched!Check out those feets! i still do a little dance every time i see these feets!
Now get to the kitchen and get your macarons going!
Happy Baking people!