Saturday, March 25, 2017

French Macarons with Chocolate and Raspberries
Franska Macarons med Choklad och Hallon



In my book, weekends call for something extra. Especially weekends that bring you sunshine and a high of 77 F (25°C)! These chocolate filled French Macarons made a perfect celebratory ending to a busy week. 




I've only made French macarons a couple of times before, but this time I tried a different recipe. I have to say, I love this one! The macarons have such a lovely texture with a crunchy, thin shell and soft inside. My little boys love munching on them just plain, without any filling. (Me too!)

The only thing I would change when making them next time, would be to use caster sugar instead of the regular kind. It has a much finer grind, and will make your macarons looking more smooth. If you need other tips on how to make macarons, please check out this post I made a while back.




The great thing about macarons, is that you can make them any size you want. Imagine a beautiful and light summer macaron cake with vanilla whipped cream and fresh berries. I can't wait to try it!





Can we agree that every weekend should start like this?


Vilket bättre sätt att fira början på en helg som väntas bjuda på solsken och svensk sommarvärme, än att avnjuta dessa franska macarons med choklad och hallon? Det här receptet ger fantastiska macarons med en tunn, krispig yta och en mjuk mitten. Om du aldrig har bakat dessa bakverk tidigare, läs gärna min bloggpost om hur man lyckas med macarons. Du hittar den här.



French Macarons
by Roy Fares

45 g caster sugar
100 g powdered sugar
135 g almond flour
135 g powdered sugar
100 g egg whites
(a few drops food coloring optional)


Directions:
  1. Preheat oven to 295 degrees.
  2. Draw circles (the size you want your macarons to be) on a parchment paper and put on a baking sheet. (I used a glass as a measurement for my circles.)
  3. Mix caster sugar and 100 g powdered sugar in one bowl, and the almond flour and 135 g powdered sugar in a different bowl.
  4. Whip the egg whites until it makes a stiff foam. Add the sugar mix and whip until it forms stiff meringue peaks. Add the food coloring and continue to mix until fully incorporated.
  5. Gently fold in the almond flour mix and stir until thick and shiny, making circular movements with a spatula along the edges of the bowl.
  6. Pour the mixture into a piping bag, and pipe inside the circles on the parchment paper.
  7. Bake for 20 minutes.


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