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  • Hey Everyone! So a lot of you have asked me how to make different flavors of Macarons

  • so today I'm going to show you how to make a really special one, from Bouchon Bakery,

  • the Chocolate Macarons. This recipe is a little bit different from

  • the first French Macaron recipe that I showed you because it uses the Italian Method. I

  • actually prefer this method a little bit more because it gives stable results and comes

  • out perfect almost every time. So I'm going to show you how. Let's get started!

  • You're going a need a scale because we're going to be measuring everything out in grams.

  • 212 grams of almond flour, 184 grams of powdered sugar, 28 grams of high quality unsweetened

  • cocoa powder, 82 grams of egg whites, and another 90 grams of egg whites because we're

  • going to divide it up in this recipe, 236 grams of granulated sugar, and 158 grams of

  • water. First take a large bowl and sift together

  • your almond flour, powdered sugar, and chocolate powder. Mix it well, then make a little well

  • in the mixture, and then add your 82 grams of egg whites in. Then take a spatula and

  • stir it evenly until it becomes a thick almond paste.

  • In a small saucepan combine your granulated sugar and water and put it on the stove on

  • medium-low heat. Heat it up until it becomes a thick syrup, and once it reaches 248ºF,

  • take it off the stove immediately. Place your 90 grams of egg whites into a mixing

  • bowl and whisk it until it forms soft peaks. Once you have soft peaks and your sugar has

  • reached 248 degrees F, pour the syrup down the side of the mixing bowl, and continue

  • whisking it for about 5 minutes, until your egg white peaks become stiff and glossy.

  • Now, taking one third at a time, mix in your meringue with your almond powder mixture,

  • and continue adding the rest of your meringue until it becomes a thick ribbon texture.

  • You don't have to worry so much about the "Fifty Strokes" in this one because the meringue

  • is a lot more stable. Just keep mixing until it becomes a lava-like texture. You can test

  • this by dropping a little bit of the batter on a plate, and if the peak disappears within

  • 20 seconds, it's good to go. If it's still there after 30 seconds, continue beating the

  • batter. Now you're ready to pipe out your Macarons!

  • First preheat your oven to 350ºF. Then line your cookie sheet with parchment paper. Next

  • transfer your batter into a large piping bag with a round tip. Then pipe out small circles

  • onto your parchment paper. The best part of this recipe is that you don't need to let

  • the macarons sit. You can just put it in the oven right away.

  • Once your oven's reached 350ºF, turn it down to 325ºF and bake your macarons for about

  • 8 to 10 minutes until a soft shell and a satin-y gloss has formed.

  • Take it out of the oven and let it cool for about 5 minutes until you peel it away.

  • And there you have it, your Chocolate Macarons. If you noticed you have significantly smaller

  • "feet", but these smaller feet represents "no hollow." I found that when I get really

  • big "feet" I get a lot of air pockets inside and it's really hollow so you don't want that.

  • And now we're going to frost it with some Chocolate Ganache. The texture is a little

  • bit more chewy as well, which I really like. Thanks for watching another episode of Honeysuckle

  • Catering. Let me know how this recipe worked for you and if you prefer the Italian Method

  • or the French Method. I actually get better results with this so I'm curious to hear what

  • you guys think too. Don't forget to subscribe below if you want

  • to see more videos and recipes, and I hope to see you guys soon! Bye

Hey Everyone! So a lot of you have asked me how to make different flavors of Macarons

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