Try this chocolate macarons recipe, as it has a delicious flavor thanks to Hershey's Cookies 'n' Creme Powder. Additionally, we will teach you the ideal technique for making French macarons step by step.
3/4 cups granulated sugar, 150 g for the Italian meringue
3 tablespoons lime juice, 45 ml for the Italian meringue
2 cups Hershey's Semisweet Chocolate Baking Bar, 340 g finely chopped for the filling
1 cup whipping cream, 250 ml hot for the filling
1/4 cups Hershey's Cookies 'n' Creme Sparks, 30 g for the filling
Preparation
1h 30 mins
15 mins
Low
Mix the almond flour, powdered sugar, and Hershey's Cookies 'n' Creme Powder in a bowl, then blend the mixture for 3 minutes to obtain a very fine powder, as this will help achieve a smoother texture in the macarons when baking.
Sift the dry mixture using a fine mesh sieve and if necessary, sift it twice to ensure you eliminate any lumps.
Fold the dry mixture into the egg whites gently using a silicone spatula. You should obtain a wet batter. Set aside.
Prepare the Italian meringue: place the egg whites in the bowl of a stand mixer or handheld mixer with a whisk attachment, but before turning it on, prepare the syrup, meaning just have the mixer ready with the egg whites to start when needed.
For the syrup: place the sugar and lemon juice in a pot, then bring to the stove over medium-low heat and constantly measure the temperature until it reaches 117 °C; it is very important not to exceed this temperature. This point is known as soft ball syrup, meaning when a bit of syrup is dropped into water, it can form a small golden ball when picked up with your fingertip.When the syrup reaches a temperature of 100 °C, start beating the egg whites at medium speed so that when you pour in the syrup, they are semi-whipped.
Without lowering the speed of the egg whites, pour the syrup (at 117 °C) in a thin stream, making a channel on the side so the syrup does not fly and form threads. Once the syrup is incorporated, increase the speed of the mixer; the egg whites will rise, cool down, and form a very shiny Italian meringue. This takes about 6 to 8 minutes, and the meringue should be very firm.
Fold half of the Italian meringue into the wet macaron batter using a silicone spatula, but do not overmix. Add the rest of the meringue and continue mixing quickly and gently; you should obtain a semi-thick mixture with a smooth and even appearance. It will be time to place it in a piping bag with a plain tip. Remember that from this point on, you should work quickly with the chocolate macaron mixture.
Form circles of 4 to 5 cm on a baking sheet lined with parchment paper, spacing them 2 to 3 cm apart. Then, give the baking sheet a gentle tap to settle the macaron. Let rest at room temperature for 20 minutes.
Bake the chocolate macarons at 140 °C for 15 minutes and let cool.
For the ganache: mix the Hershey's semi-sweet baking chocolate bar and the heavy cream in a bowl, then heat in the microwave for 1 minute in 30-second intervals and stir until combined. Set aside.
To assemble the chocolate macarons: take one shell, fill it with ganache, and top it with another shell to create a sandwich. Place the chocolate macarons on a board and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?