ChocoCrunch

This recipe has actually come to life by chance. I wanted to make plain chocolate macarons, but half way through I realised I did not have the right amounts of some ingredients. So I reduced the amount of confectioner´s sugar and added more cocoa powder. The result was: extra dark and crunchy macarons!

INGREDIENTS:

100 gr. ground almond

50 gr. confectioner´s sugar

70 gr. unsweetened cocoa powder

40 ml. water

100 gr. sugar

2 egg whites

PROCEDURE:

Let the water boil with the sugar without stirring and up to a temperature of 115 degrees C.

Beat the egg whites and when frothy add the sugar sirup. 

Mix for ten minutes at high speed until it cools down a bit.

Separately mix the almonds with the confectioner´s sugar and cocoa powder, until you have a nice and smooth batter. 

Add the whipped yolks to the almond batter and mix and then put it in a pastry bag (or else you can use two spoons).

On a sheet of baking paper pipe out 3cm. batter rounds. If you want draw the outlines of the circles on the baking sheet to help you be more precise.

Bake in a preheated oven at 150 degrees C for 14 minutes.

FOR THE GANACHE:

100 gr. dark chocolate

100 gr. philadelphia cheese

20 gr. sugar

25 gr. butter

Put all ingredients in a saucepan and heat them up a bit. Not too much.

Let the ganache cool down at room temperature and then place it the fridge for about an hour.

Now put the macarons together with some ganache in the middle and enjoy their extra dark crunchiness, why not with a big mug of hot chocolate.

♥

Martina

Délice française

Welcome to another "On the Road"entry. Fasten your seat belts and let´s go!

more

When I started baking, making macarons was an extraordinary event! I was specialised only on muffins and cupcakes and international recipes were mere experiments. But french macarons did turn out great for my most incredible satisfaction! And the one of those who had to test-taste them!!!

The most famous macarons are the ones from Laduree in Paris, France. I love them and anytime my mom flies to Paris she buys some for me: framboise, pistachio, vanilla, cassis violette, petales de rose are my favourite ones. With each new season, Laduree creates a new flavour starting from the existing range, as the variety of colours is as important as the range of flavours and a vital part of their appeal. In Salzburg the Braun pastry also has macarons. The variety is not that big, but they are good and the shop is just outside my university!

My macarons are not as beautiful as the original ones, but considering I have no professional machines and only a small kitchen, I can be quite proud of myself!!! And anyways they taste good, are well appreciated, and none is ever left over. If you want to try them they can be found on sale at Doll´s Vis-a-Vis, in Salzburg.

The range of recipes is huge going from cook books to the internet. I personally recommend these two books:

"Macrons" by José Maréchal (AT Verlag)
&
"Feine Macarons" by Annie Rigg (Thorbecke)

I have been using them too and can say that if you follow all the steps correctly the macarons will turn out nice. The first book also provides many useful tips and an alternative between the technique of the Italian and the French meringue. I follow the first one and for this reason I use a kitchen thermometer (from Silkomart), which guarantees the result.

So if you are interested just keep following the Home ♥ sweet ♥ Bakery, I will soon post a couple of my usual recipes. If you need any help or suggestions leave a comment and I will write back.

Au revoire mes amis!

Enjoy ♥

Martina

Happy Bday²

Happy birthday to you!

Happy birthday to you!

Happy birthday Nutella lovers,

happy birthday to you!

 

 

In honour of my brother Umberto, who is turning 20 today, and of my best friend Manuela, whos birthday is tomorrow, I baked some chocolate macarons with Nutella ganache. Umbo & Mela seriously are the #2 and #3 Nutella eaters of the world. At the classic question: which is the one thing you would take on a desert isalnd with you, they would probably answer: Nutella!

(Oh by the way, guess who is #1?!?! Me!)

Enjoy and have a great and happy birthday!

I love you both ♥

Martina

 

Ma chere mademoiselle

It is with deepest pride and greatest pleasure that we welcome you tonight. And now, we invite to relax, let us pull up a chair, as the dining room proudly presents... le macarons!

Yes that's right, I baked macarons today: vanilla and lemon curd. I unfortunately had no time for chocolate ones since uni has started again... In the past I have tried very many recipes but now I stick to the ones from the book Macarons by Jose Marechal, AT Verlag. It's a very good cook book with delicious recipes, useful tricks and pastry secrets. I promise I'll soon share some of my secret recipes, such as extra dark and crunchy chocolate macarons...slurp!

The ones you see in the pictures will be on sale tomorrow at Doll's Vis-a-Vis! So if you feel like having something sweet, together with a warm coffee or cappuccino, come visit.

Enjoy ♥

Martina