Chocolate Caramel Macarons
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- Опубліковано 7 вер 2024
- Chocolate Caramel Macarons
Ingredients
Chocolate Macaron Shells
100 grams egg whites (about 3 egg whites, 3.5 oz)
100 grams white sugar (3.5 oz)
96 grams almond flour (3.4 oz)
75 grams powdered sugar (2.64 oz)
14 grams cocoa powder (0.8 oz)
Food coloring a few drops of brown, optional for color
Dark Chocolate Ganache
6 ounces dark chocolate (170 grams)
1/2 cup heavy cream (120 ml)
Caramel Filling
2.6 oz soft caramel candies unwrapped (73 grams)
3 tsp heavy cream or more for consistency
Please check the page www.piesandtac... for full written instructions, and many tips.
Over 70 macaron ideas here: www.piesandtac...
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amei sua voz, sua calma, suas explicações muito claras. Um abraço, do Brasil.
Love your voice, so calm and clear. Thank you for sharing your talent!!
Underrated channel....
The best recipes and tutorials. So soothing too!!
thank you!! 🥰🥰🥰
Oh my goodness how absolutely gorgeous!!
Give them all to me now!!!! so good!!
Love love love your recipes💕💕
I love watching all your videos and the variety of flavours you create. Just wondering tho, can we lessen the amount of sugar used without compromising the result especially when there’s other added sweets or chocolate added?
no you cant. this recipe actually has one of the lowest amounts of sugar out there. here I explain the science behind why you cant reduce the sugar
www.piesandtacos.com/sugar-role-in-macarons/
Try using dark chocolate that is a little more bitter
Won't the ganache start melting once it is at room temperature? If it was semi-firm from the fridge, Won't it be even more runny once brought to room temp?
nice sharing
join and like your channel ...see you soon👍
Hi you are amazing i love your macarons What is the oven temperature? you cook with a fan sweethearts
Thanks for sharing! Looks wonderful! At what temperature does the egg white and sugar reach before taking off the stove?
I dont take the temperature. I just whisk until the sugar melts it should only take one or two minutes, touch the syrup with your fingers and if you dont feel any sugar granules remove from the stove, it really shouldnt get hot at all, slightly warm maybe, but not hot.
Does anyone know how to bake Macarons in toaster oven without it sticking to the parchment paper and burning?
Your videos and recipes are wonderful. Thank you so much! ❤ One question. What diameter is the tip of your piping bag?
0.5" 🥰🥰 thank you!
Is the resting time to form skin and baking time different for a hot and humid country like India ?? In the month of May and June temperature juggle between 34-46 degrees celcius and humidity between 45-60% humidity
Just a question what do you do witht the rest of the yolks
You should make macarons with just egg white powder; no egg white