Chocolate Macaron with Coffee Ganache Filing.

U know..macaron is quite popular among the food blogger, when i start my food blog tour, i found this recipe almost every food blog i visited together with tips & tricks & makes me wonder how is it taste like. Try to find it in the bakery shop & no..they didn't sell it. I know its sweet, consider the amount of sugar used in the recipes, but the macaron will look sooo cute if u know how to play with color. I think what makes me want to try it because its cute heheh..don't care about the sweetness..so i try aanndd...

here we go...tadaaaa...

hahahahah....its ugly, i admit. Seriously, i really2 need to improve my piping skills hahahah.....its not in the same shape...my god... & why on earth i didn't get smooth & shinny surface like others. I follow the recipe, i got the feet, but its thick & its not shinny. Is it because my food processor?..yeah right..blame food processor heheh...why not right, since its available to be blame hahahah....here the recipe...

Macarons

• 125gm almond meal
• 150 icing sugar
• 100 gm caster sugar
• 3 egg whites (aged in the fridge >24 hrs)
• 2 tsp chocolate powder

In a food processor, grind the almond meal and icing sugar until very finely ground.

Place the egg whites in an electric mixer & whip until soft peaks.

Add the sugar, 25gm at a time & whip the egg whites until stiff peaks.

Fold the ground mixture until well combined.

Pipe on to baking tray which have been lined with baking paper.

Let the macarons dry around 30 minutes or until the skin form.

Bake for 15 minutes, 150C.

You can get the Coffee Ganache filing recipe here.