Chocolate Chili Macarons

devil macarons

Here is Halloween Part 2 of my desserts and baking for the weekend. I will admit these were a bit of a challenge to make and a bit tricky. To make these you really need to know your oven, which I didn’t, in term of temperatures and so on.

If it’s too hot they will crack of it’s not hot enough they will obviously take longer to cook. I had taken a macaron class back in the UK with my mom and it was really interesting and fun to learn this, just not note it does take some time.

Once again, following the halloween theme, I prepared some devil macarons with a bit of a chick! 🙂

INGREDIENTS:

For the macarons:

60gr almond meal

100gr icing sugar

18gr sugar

50gr egg white

grey colouring

For the chocolate chili ganache: ( For this I mixed and matched some other recipes)

1 1/2cups thick cream

60gr butter

350 gr dark chocolate buttons (easier to melt)

1 tsp cinnamon

1 1/2 tsp cayenne pepper

grey fondant

For the macarons. Sift the almond meal and the icing sugar at least 3-4 times. Put aside. Whisk the egg whites. As they start stiffening, add the sugar. Whisk until it reaches hard peaks and add the colour.

Add the almond meal in three parts and gently fold with a spatula, making sure not to eliminate all the air and combining evenly. Pour in a piping bag. Doesn’t need to have a nozzle, simply cut will suffice. Now I used a macaron tray, for the first time (just make sure to lightly grease it first or they will stick). But if you don’t have one, you can simply line a tray with parchment and start piping small circles, 1 cm distant from each other at least.

When the tray is done, lift it off the table and drop it to the floor a couple of times. This makes all the air bubbles in the macarons come out. You will see if the air has not come out when you bake them as they will just crack and the shell will not be as smooth as expected.

Let dry for 30 minutes. You can test when they are ready by touching the shell. If it sticks to your finger you need to wait, if not you they are good to go.

Turn oven on 150°.

Make the ganache while you wait. Put all the ingredients in a saucepan at a very low temperature. Once they are all melted and mixed together you can take off the heat, pour in a container and let it cool. Subsequently, cover it and put it in the fridge.

Put the macarons in the oven for 12 minutes. Let them cool completely.

macaron

Now you can make the little horns! I rolled out some fondant and with the spray oil cap I made the horns, with a zig zag movement.

img_3739 devil horns

 I slightly bent them so they would have more of a horn shape rather than just being triangles.

Now, pair up your macarons. Pour some ganache in the piping bag or zip lock bag, and pipe in the bottom macaron of the pair.

piping

Place the horns on the top of the chocolate, so to stick, and cover with the empty macarons.

devil devil macaron

How cute is that! Could almost be Batman! 😛

Ciao for now! xox

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