Chocolate Macarons, a recipe from Trissalicious

Wow how time flies. I can't believe we are already in August. A few weeks ago I had the opportunity of learning all about the secrets to making the perfect macaron. Trissa from Trissalicious was kind enough to have a few of us over for a practice run at a macaron class that she will be doing at Essential Ingredient.

As a passionate baker, making macarons was something I really wanted to Master. Although I don't always make the perfect batch, I certainly learnt a few handy tips and tricks from Trissa.

The recipe below is Trissa's delicious Chocolate Macarons. I added a little bit of texture by adding roughly chopped pistachios to the chocolate ganache.

Chocolate Macarons

125 grams almond meal
125 grams icing sugar (not icing mixture)
30 grams Dutch processed cocoa powder
100 grams caster sugar
100 grams egg whites (from around 3 eggs)

1. In a food processor, grind the almond meal, cocoa and icing sugar for about 5 minutes and set aside

2. Place the egg whites in a clean bowl and beat until soft peaks.

Add the caster sugar, 50 grams at a time while beating the egg whites.

Beat the whites until stiff peaks5. Fold the almond meal mixture into the egg whites in three additions until well combined. 

5.Fold the almond meal mixture into the egg whites in three additions until well combined.6. Pipe on to baking trays, lined with baking paper. (I used a Wilton 1A piping tip to pipe the macarons).

6. Pipe on to baking trays, lined with baking paper. (I used a Wilton 1A piping tip to pipe the macarons).

7. Let the macarons dry for about 30 minutes. To check if the macarons are ready to bake, gently press down on the macaron. If no mixture sticks to your fingers, it’s ready for the oven

8. Bake the macaron shells at 150C for around 13 to 15 minutes depending on your oven.

Chocolate Ganache 

200 grams dark chocolate, evenly chopped 
200 grams cream  

1. Microwave the dark chocolate in 20 second intervals until melted.  
2. In a saucepan, bring the cream to a boil on a medium heat.
3. Pour the cream into the chocolate and stir until well combined.
4. Set the ganache aside to cool.

Preparing the Macarons
Sandwich 2 macarons of equal size with about 1 teaspoon of ganache. Make sure to be careful when pressing down.

Trissa has teamed up with Essential Ingredients for a Macaron Making class on the 21st of August (Saturday) from 10:00 am to 1:00 pm.  In this three hour class you will learn the secrets to making the perfect macaron. You will also get to take your delicious treats with you. The class is $125 per head and spaces are filling fast. 
Essential Ingredients is located in 731 Darling Street, Rozelle.  For bookings, please call 9555 8300.

Caroline (August 08, 2010)  

wow I am jealous - having Trissa herself teaching you to make macs, wish I could take her classes! Love the addition of pistaschio to your macs, gorgeous photos too!

Trissa (August 08, 2010)  

Aww Kath - thanks a lot! I had a lot of fun.. I have to say - you were actually teaching me a few tips as well - now I know how to explain how to pipe them better!

Joy (August 09, 2010)  

OMG that looks so good. I wish I was able to go to the class. What a great class!

Trisha (August 09, 2010)  

My first successful macarons were Trissa's recipe too! They were so simple yet formed perfect macarons! :) We should all meet up again! And yay you're computer is back to regular programming!

Conor @ Hold the Beef (August 09, 2010)  

Beautiful macarons! They look so very inviting, especially propped up on their little nutty bed :)

Cherrie Pie (August 09, 2010)  

they look fantastic, Kath. I wish I was able to attend Trissa's class

Helen (Grab Your Fork) (August 10, 2010)  

wow these are stunning. i'm still not game to try the french method of making macarons, but yours look spectacular!

Spencer Samaroo (August 10, 2010)  

Your wonderful pictures are making me hungry! They look simply divine.

Angie Lives to Eat (and Cook)! (August 10, 2010)  

Well done Kath! Mmm I could do with a couple of these right now.

Ziggy (August 11, 2010)  

i don't like sweets but they are indeed tempting. I remember, the Filipino macaroons are in a paper cup with desiccated coco. is it?

Julia @Mélanger (August 14, 2010)  

Chocolate macarons would have to be my favourite. Reading this makes me realise how long it's been since I have made macarons. I think I went too hard last year with all those batches!!!

chef_d (August 15, 2010)  

Wow, great looking macarons...I have almond meal hidden somewhere in my cupboard...I think I'll borrow this recipe :) thanks for sharing!

♥¸¸.•*¨Skip to Malou¨¨*•.¸¸♥¸ (August 15, 2010)  

I love that you tweaked the texture by added the pistachio nuts. Hmmm love the combo of the choco and pistachio.. sounds divine.
I am jealous though, wish I could attend Trissa's class too.. it would be fun if we could all be in the same class don't you think?

Lorraine @ Not Quite Nigella (August 15, 2010)  

Great stuff! Sounds like you had a lot of fun. Perhaps you'll be joining Trissa on stage? :P

Sanjeeta kk (August 16, 2010)  

Lovely recipe. Good to be here. Best wishes.

Liz (August 19, 2010)  

The only thing better than a chocolate macaron is a chocolate macaron with GANACHE in the middle! the texture of these would be decadent! they look perfect.

Sara @ Belly Rumbles (August 20, 2010)  

The are so perfect and look so delicious.

OohLookBel (August 20, 2010)  

Kath, these are perfect! Trissa is a good teacher, isn't she, though I do like your piping method :)

cusinera (August 27, 2010)  

Can you kill me now! Kath? This looks so good..I want some...desperately!

Cookie1 –  (August 28, 2010)  

I attended Trissa's class on Macarons and found it ever so helpful. I happened to be in Sydney that weekend and was able to go. (from Perth)
I think Trissa's recipe is much tastier than any other I have tasted.

Emma @CakeMistress (August 30, 2010)  

Hoorah! Conquering the almighty Macaron is a great feat. Those chocolate ones look totally droolworthy.

Betty (August 31, 2010)  

they look loverly kath xx

Meredith (September 01, 2010)  

Oh my gosh, these look delicious! And so beautiful!
I've recently launched my own blog, I'd love for you to check it out and let me know what you think :)
Thanks, and Happy Cooking!!!

Anonymous –  (October 07, 2010)  

Do you love Paris Macarons?
Or worship Ladurée?
Well the deserved celebration of everyone’s favourite French pastry is right here in Melbourne!
The Melbourne Macaron is an event appreciating some of the best pastry chefs in Melbourne, honouring their outstanding application of traditional techniques and inspired innovations in the field of patisserie.
A labour of love, The Melbourne Macaron is all about highlighting the joy of eating and adoring macarons – certainly making it an affair of felicitous fun for all sweet tooth devotees!

Check out our website for more info on macarons, recipes, fun facts and details about the event:

livgenevieve (October 28, 2011)  

Wow, they look absolutely stunning! I'm drooling over my keyboard!

I've made macarons a few times and I've had great success with all - except chocolate ones! I tried half a dozen different recipes and they all fell flat and wouldn't form the 'feet'. I noticed the thing they all had in common was Dutch processed cocoa powder. What is it, and where can I buy it? (I'm in Melbourne)

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