Saturday, August 25, 2012
I’ve received a “special order” of shaped Chocolate Macarons recently. I think they are just too cute. But not too cute to eat, according to my kids. Of course, besides the order that I need to fulfill, I’ve made some extras for my kids, and some round ones for my kids’ teacher.
The macaron shells are chocolate ones and I filled them with semi-sweet chocolate ganache this time. These are simply divine. If you need some tips on how to make perfect macarons, please refer to my tutorial post here. These Mickey and Minnie Chocolate Macarons are perfect for kid’s birthday parties, baby showers, or any Disney fans who just can’t get enough of the mouse (such as my kids)!
I hope you will enjoy today’s recipes. Until next time….
Mickey and Minnie Chocolate Macarons: (Printable Recipe)
Makes: 24 filled (round) macarons (18 filled Mickey/Minnie Shape)
For the macaron shells:
90 grams egg whites (about 3) preferably aged 3-5 days in the fridge
pinch of kosher salt
30 grams granulated sugar
180 grams powdered sugar
110 grams almonds
10 grams unsweetened cocoa powder
To Prepare the macarons:
Place the almonds, powdered sugar, and cocoa powder in a food processor and process until the nuts are finely ground. In a stand mixer fitted with the whisk attachment, whip the egg whites and salt on high, gradually add the sugar until stiff peak forms. Add the almond mixture to the meringue.
Fold the mixtures carefully until you obtain a batter that falls back on itself after counting to 10. The entire process should not take more than 50 strokes. Test a small amount on a plate; if the tops flatten on its own after 10 seconds, the batter is ready. If there is a small beak, give the batter a couple more turns.
Fill a pastry bag fitted with a large plain round tip with the batter and pipe batter into 1.5-inch rounds onto parchment paper or silicone mats lined baking sheets. To pipe the Mickey or Minnie shape, simply pipe two small rounds on the top part on both left and right hand side.
Preheat the oven to 280F. Let the macarons sit out at room temperature for 30 minutes to an hour to harden their shells a bit and bake for 20 to 22 minutes, depending on their size. Rotate baking pans once half way through baking.
For the Dark Chocolate Ganache:
4 oz dark chocolate, chopped
1/4 cup heavy cream
1/4 teaspoon instant coffee granules
Place chocolate and instant coffee in a heat proofed bowl. In a small sauce pan, heat the heavy cream until simmer. Pour hot cream into the bowl of chocolate mixture and stir until smooth and shinny. Let cool slightly before use.
With a small teaspoon, fill 1 macaron shell with a teaspoon of cooled chocolate ganache and top with another shell. Fill the rest of the macaron shells. Place filled macarons in room temperature until chocolate ganache harden.