Brownie Macarons

These brownie macarons feature a brownie filling, with made chocolate topping. the highest shell is lordotic in chocolate, so topped  with a brownie heart.

See, I had to require your time off baking macarons. The rationale is that my recent kitchen appliance had a broken thermostat. It couldn’t regulate the temperature within the kitchen appliance, and therefore the temperature would fluctuate and keep increasing and down whereas the macarons were baking.

It was really quite frustrating. If you've got been baking macarons for a short while, you recognize however delicate they're. And you recognize that the slightest alterations in wetness, kitchen appliance temperature, flour quality, time combining, will generate… ahm… not thus satisfactory results, to place it gently.

I even went out of my thanks to get an kitchen appliance on Amazon, I bought atiny low convection kitchen appliance I had seen somebody advocate on a Macaron facebook cluster, which was a slip, or lesson learned, as I opt to decision it.

So my resolution was to attend to induce greenhorn} oven! And it arrived!! Yay! thus these Brownie Macarons belong to the primary batch I baked on my brand new oven!

Seriously, however necessary is that the kitchen appliance once baking macarons?

It’s EVERYTHING, guys! however once it involves macarons, every detail is everything! One very little issue that goes wrong in your macaronage, you lose the complete batch. atiny low mistake once whipping the topping, and that’s it. Wetness goes up, that’s it! And affirmative, with the kitchen appliance it couldn’t be any totally different.

A lot of the problems you'll encounter once baking macarons, might be thanks to hot spots within the kitchen appliance, wrong temperature, etc.

INGREDIENTS :

Chocolate Macaron Shells :

• 3 egg whites  100 grams, 3.5 oz
• 1/2 cup white sugar  100 grams, 3.5 oz
• 1 cup almond flour  96 grams, 3.4 oz
• 1/2 cup plus 2 tablespoons powdered sugar  75 grams, 2.64 oz
• 2 1/2 tablespoons cocoa powder  14 grams, 0.8 oz

Rich Chocolate Frosting :

• 3  tablespoons  unsalted butter
• 3  tablespoons  cocoa powder
• 1  cup  powdered sugar
• 1/2  teaspoon  vanilla extract
• 2-4  tablespoons  milk

Brownie :

• 1/2 cup milk
• 1/3 cup vegetable oil
• 1/4 cup brown sugar
• 1/4 cup sugar
• 2/3 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 egg
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon baking powder
• To assemble
• 3.5 oz chopped chocolate or chocolate candy melts, or chocolate chip(99 grams, 1/3 cup

INSTRUCTIONS :

Chocolate Macaron Shells :

1. Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
2. Line two baking sheets with parchment paper or silicon mat.
3. I prefer using a silicon mat.
4. Measure out all of your ingredients.
5. Sift powdered sugar, almond flour, and cocoa powder together. Set aside.
6. Now you can finally start.
7. Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes.
8. Make sure the bottom of the bowl isn’t touching the simmering water.
9. Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
10. With the whisk attachment, whisk mixture on low speed for 30 seconds, raising speed to medium. Whisk on medium for 1-2 minutes, until the whisk starts to leave streaks in the meringue. Raise speed to high, and whip for a couple of minutes until stiff peaks are formed.
11. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing deep streaks formed by the whisk, it might be time to stop.
12. You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
13. The peaks should resemble a bird’s beak shape.
14. Pour powdered sugar and almond flour into stiff whites.
15. Start folding gently forming a letter J with a spatula.
16. It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
17. First, I pick up some batter with my spatula and try to form a figure If the 8 forms without the batter breaking up, that’s one indication that it might be ready.
18. Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
19. If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
20. Test again.
21. Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
22. You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
23. This is the most important part about making macarons in my opinion.
24. Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
25. Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
26. Pre-heat the oven to 325F.
27. Bake one tray at a time.
28. Bake for 4 minutes, rotate tray.
29. Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller than the other, maybe you have to rotate the tray again.
30. Bake for around 4 minutes or so. I would say I bake for a total of 18-20 minutes.
31. When baked, the macarons will have a deeper color and formed feet. And will peel off easily from the silicon mat.
32. Remove from the oven and bake the other tray.
33. Let the macarons cool down before proceeding with the filling.

Rich Chocolate Frosting :

1. Start by sifting the powdered sugar, and cocoa powder in a small bowl. Set aside.
2. Add softened butter to the mixer bowl, and cream on medium-high speed for 1 minute.
3. With the mixer off, add powdered sugar, and cocoa powder sifted mixture.
4. Mix on low until dry ingredients are incorporated with the butter.
5. Raise speed to medium-high, and cream from 30 -60 seconds, until smooth.
6. Add vanilla and mix.
7. Add milk if necessary for consistency.
8. Frosting should be smooth, thick, not too stiff. Add more milk if the frosting is too stiff, and add more powdered sugar if your frosting is too runny and you went overboard with the milk.
9. Always remember the a little bit of liquid here goes a long way, so you don’t want to be adding too much milk to your frosting.
10. Place frosting in a piping bag fitted with a small tip.

Brownies :

1. Pre-heat the oven to 350F.
2. Line a 9×13 pan with parchment paper. Set aside.
3. Mix milk, oil, vanilla, and egg. Whisk to combine.
4. Add both sugars to the bowl. Whisk until incorporated.
5. In another bowl sift together the flour, cocoa powder, salt, baking powder.
6. Add dry ingredients to the batter.
7. Fold with a spatula until you can no longer see dry ingredients.
8. Spread batter on the bottom of prepared pan.
9. Bake on pre-heated oven for 15-20 minutes.
10. Remove from the oven. Let it cool down.

To assemble :

1. Once the brownies have cooled down, you can use a small circle cutter to cut brownie rounds. Make sure the cutter is smaller than the diameter of the macaron shell, in a way that you will have a ring around the macaron about 1/4” thick for you to pipe the frosting. You can also cut heart shapes to decorate the top of the macarons, or whatever shapes you prefer.
2. Melt chocolate in the microwave, until melted evenly.
3. Dip the top part of half of the macaron shells in the melted chocolate. Place a heart brownie on top immediately, if you wish to do so, because the chocolate will still be wet, and it will make the brownie stick to it.
4. Place a brownie round in the middle of each bottom shell. Pipe a ring of frosting around each brownie circle.
5. Top with the chocolate dipped shell.
6. Let macarons mature in the fridge overnight before serving.

Storage :

1. Store macarons in the fridge for up to 1 week. If you want to freeze these, make sure to place them in an air-tight container for up to 2 months in the freezer.

Source https://www.piesandtacos.com/brownie-macarons/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=763529444_31296300_580316