Printfriendly

Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Trending Posts

Display Instagram Footer

yes

Dark or Light Style

Powered by Blogger.

Search This Blog

Rocky Road Macarons



I'm ready for summer and I've got the macarons to prove it.


Check out these limited edition chocolate shells filled with a swirl of marshmallow buttercream and a dollop of chocolate ganache scattered with itty bitty almond pieces. I am obsessed, people!


I was actually inspired to make these macarons after eating Ben & Jerry's Phish Food ice cream. Ironic, right? I probably could have left out the almonds, added a swirl of salted caramel and called these Phish Food macarons. But I went with the classic American favorite. Seeing as how Memorial Day is right around the corner, these would be the perfect treat!

Rocky Road Macarons

Yield: Approximately 24 macarons
Print Friendly and PDF

Ingredients:

57 grams almond flour
115 grams powdered sugar
8 grams cocoa powder
72 grams aged egg whites, room temperature
36 grams granulated sugar

For the marshmallow buttercream:
4 tablespoons unsalted butter, room temperature
3.5 oz. marshmallow creme/fluff
1/2 cup powdered sugar

For the chocolate ganache:
3 ounces milk chocolate chips
1/4 cup heavy cream
1/8 cup finely chopped almonds

Directions:

Add almond flour, powdered sugar, and cocoa powder to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift mixture into a clean bowl. Discard any large pieces that do not pass through the sieve.

In the bowl of a stand mixer fitted with a whisk attachment, beat egg white and sugar on low speed for 3 minutes, medium speed for 3 minutes, then high speed for 3 minutes. The beaten egg whites should stick to the whisk when you remove it. Tap the whisk against the side of the bowl to release them into the bowl.

Pour the dry ingredients into the bowl with the egg whites. Using a spatula, fold the dry ingredients into the egg whites, until the batter is smooth and lava-like. Be careful not to overmix. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.

Transfer batter to a piping bag fitted with a large round tip. Line two baking sheets with parchment paper or silicone mat. Pipe 1.5 inch rounds onto the parchment paper(or silicone mat). It is helpful to use a guide here, so all your macarons are the same size. Once all the rounds are piped out, slam the baking sheet against a flat stable surface, then rotate, and slam again. This is done to force any large air bubbles to the surface.

Let the piped macarons dry on the countertop for 60-90 minutes. The macarons are properly dried when you touch the top of the mounds and the batter doesn't stick to your finger.

Preheat oven to 300 degrees F. Place the baking sheet with piped macarons on an empty baking sheet and bake on the middle rack for 18-20 minutes. Oven temperature varies, so keep an eye on them. To check if they are done, touch the top of the macaron. If it wobbles, it's not done yet. Let cool completely on baking sheet before removing.

To prepare the marshmallow buttercream, in a small bowl, using an electric hand mixer, beat together butter and marshmallow creme until smooth and creamy. Add powdered sugar and beat until well-combined.

To prepare the chocolate ganache, place the chocolate chips in a small bowl. Heat heavy cream in a medium saucepan until simmering, then pour the hot cream over the chocolate chips. Let stand for one minute, then stir together until all the chocolate chips are melted and mixture is smooth. Stir in finely chopped almonds. Let ganache sit at room temperature until it thickens to piping consistency. You can pop it in the fridge to speed up the process, but keep an eye on it.

To assemble the macarons, match macaron shells into pairs of similar sizes as best as you can. Spoon marshmallow buttercream frosting into a piping bag fitted with a small round decorating tip. Spoon chocolate ganache into another piping bag fitted with a small round decorating tip.

Pipe a circle of buttercream around the circumference of the flat side of half the shells. Pipe a dollop of ganache into the center of that circle. Top with opposite shell.

Refrigerate in an airtight container for 24 hours to let the flavors develop. Bring to room temperature before serving.

You Might Also Like

No comments

Post a Comment

Follow @confessionsofaconfectionista