Black Macarons Recipes

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

Steps:

• For the macarons:
• In the food processor, mix the almond powder and icing sugar together until it's reduced into a very fine powder, for about 2 minutes. Add 2 egg whites and process until smooth.
• Cook's Note: the texture will be similar to almond paste.
• Add the food coloring and continue processing until the color is all blended in. You can add a few more drops just until you get the color you want. Transfer the mixture to a large bowl and put aside.
• In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by 1/2 and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 230 degrees F.
• Using a stand or hand mixer, beat the egg whites until soft peaks form. Slowly add 1/2 of the hot syrup and continue beating until firm peaks form and the meringue has cooled.
• With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated. The mixture will be shiny and smooth.
• Fit a piping bag with a 3/8-inch/1 cm round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 hour to allow skins to form.
• For the butter cream:
• Bring the water and sugar to a boil and cook it until it reaches 242 degrees F on a candy thermometer, approximately 4 minutes.
• Using a stand or hand mixer, pour in egg yolks and crack in one extra egg. While beating, gradually pour the remaining hot syrup on the egg yolks. Beat until cooled, light and fluffy, approximately 10 minutes.
• Add the butter and continue beating until smooth. Add the vanilla. Put aside.
• Preheat the oven to 275 degrees F.
• Bake the macarons for 20 minutes. Rotate the baking sheet after 10 minutes for even baking.
• Remove the macarons from the oven and transfer parchment to a cooling rack.
• Pair the macarons of similar size, and pipe about 1/2 teaspoon filling onto one of the macarons. Top with the other macaron to sandwich the filling.

Steps:

• For the macarons:.
• In the food processor, mix the almond powder and icing sugar together until it's reduced into a very fine powder, for about 2 minutes. Add 2 egg whites and process until smooth. The texture will be similar to almond paste. Add the food coloring and continue processing until the color is all blended inches You can add a few more drops just until you get the color you want. Transfer the mixture to a large bowl and put aside.
• In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by 1/2 and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 230 degrees F.
• Using a stand or hand mixer, beat the egg whites until soft peaks form. Slowly add 1/2 of the hot syrup and continue beating until firm peaks form and the meringue has cooled. With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated. The mixture will be shiny and smooth.
• Fit a piping bag with a 3/8-inch/1 cm round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 hour to allow skins to form.
• For the butter cream:.
• Bring the water and sugar to a boil and cook it until it reaches 242 degrees F on a candy thermometer, approximately 4 minutes.
• Using a stand or hand mixer, pour in egg yolks and crack in one extra egg. While beating, gradually pour the remaining hot syrup on the egg yolks. Beat until cooled, light and fluffy, approximately 10 minutes. Add the butter and continue beating until smooth. Add the vanilla. Put aside.
• Preheat the oven to 275 degrees F. Bake the macarons for 20 minutes. Rotate the baking sheet after 10 minutes for even baking.
• Remove the macarons from the oven and transfer parchment to a cooling rack. Pair the macarons of similar size, and pipe about 1/2 teaspoon filling onto one of the macarons. Top with the other macaron to sandwich the filling.

Steps:

• Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
• Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
• Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.
• Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
• Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
• To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
• Once finished, the macarons will improve with an overnight rest in the fridge.