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    Home » Recipes » At Home with Rebecka

    White Macarons with Milk Chocolate Fudge

    January 29, 2024 by athomewithrebecka Leave a Comment

    Jump to Recipe
    White Macarons with Milk Chocolate Fudge
    Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

    Macaron Love

    I love macarons, but baking something so delicate and beautiful is very intimidating despite several years of practice. Baking macarons always brings out my mixed emotions toward baking. Nonetheless, I have overcome my fear by staying true to my dear friend Manuela Kjeilen's macaron recipe since I first made it in 2018.

    Be a Better Baker

    Looking back to my first attempt at baking macarons in August of 2018...

    I was consumed with the desire to step outside of my comfort zone of being just a savory cook and become a better baker. My desire to be a better baker led me to host a cook-along contest called "Are You a Master Baker or Disaster Baker?" sponsored by Ankarsum Mixers, a Norwegian-born award-winning blogger and Master Home Baker Manuela Kjeilen.

    The contest was a huge success, not to mention one of the best learning tools I've used to become more than a self-proclaimed disaster baker and learn by doing. Manuela says, "Practice, practice, practice!" The more you bake, the more you learn. Truer words were never spoken!

    For more information about the contest and our culinary journey through six of Manuela's signature recipes click HERE.

    https://athomewithrebecka.com/white-macarons-with-milk-chocolate-fudge/

    So Easy Even a Kid Can Do It

    Thank goodness Manuela's recipe is so easy that even a kid can make them. I achieved "feet" on the very first try and have had a 98% success rate ever since.

    Manuela's white macaron recipe is perfect for beginners. There is no need to rest the dough for hours to build "skin," bang the tray on the counter to remove bubbles, or walk on eggshells while making them; they also lend themselves beautifully to a variety of fillings to match your taste buds.

    Macaron

    Vanilla Macarons with Chocolate Filling

    Manuela Kjeilen
    Recipe Adapted from my sweet friend and Master Baker Manuela Kjeilen.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 12 minutes mins
    Total Time 2 hours hrs
    Course Cookies, Dessert
    Cuisine French
    Servings 1 dozen

    Ingredients
      

    • 160 grams egg whites at room temperature ( divided in 2 )
    • 200 grams granulated sugar
    • 80 ml water
    • 225 grams very finely ground almonds
    • 225 grams powdered sugar
    • 1 teaspoon vanilla paste or seeds from 1 vanilla bean split in half lengthways and seeds scraped out

    Chocolate Frosting

    • 7 oz (200 g) dark chocolate
    • ⅓ cup cup plus 1 tablespoon (100 ml) strong coffee
    • ½ cup (115g) butter, at room temperature

    Instructions
     

    • Preheat the oven to 275°F (135°C) using conventional setting.
    • Put the sugar and water into a small saucepan over medium heat.
      Stir carefully with a spatula or wooden spoon until the sugar has dissolved. Stop stirring as soon as the sugar has dissolved.
    • Remove the spatula and bring to a boil. Place a candy thermometer into the saucepan and cook until the syrup reaches 235°F (113°C).
    • Start the mixer with the egg whites and whisk at high speed.
    • When the syrup has reached 239°F (115°C), remove from the heat and carefully pour into the mixing bowl with the egg whites. Continue whisking for about 7-8 minutes, or until the bowl no longer feels warm to the touch.
    • Meanwhile, mix the very finely ground almonds, powdered sugar, and the remaining egg whites and scraped vanilla beans. Make sure everything is well blended. When the meringue is done mixing, stir a spoonful into the almond paste to loosen the texture
    • Fold in the remaining meringue. It’s important to fold carefully to avoid losing too much air. Use a rubber spatula or large metal spoon to “lift” and fold the mixture rather than stirring it.
    • Transfer the mixture to a piping bag fitted with a wide circular tip and pipe flat circles onto a macaron silicone mat, or a sheet of baking parchment.
    • Bake in the preheated oven 320 ˚F (160 ˚C) for 15-17 minutes.
    • Check regularly after 12 minutes. Touch a macaron with your finger to see if it’s done. The surface should be dry and firm to the touch.
    • The macarons should not change color or brown while baking.
      If they brown you may need to adjust the temperature in your oven.
      Let cool before filling.

    Chocolate Filling

    • Melt the chocolate with the coffee using a bain marie (water bath).
      Stir in the butter until the mixture is smooth, then chill for 20 minutes
    • Sandwich together the macarons using 1 teaspoon of chocolate frosting for each pair.

    Notes

    Manuela's baking TIP: "I always bake macarons on top of another (empty) baking tray, I do this to prevent the macarons from cracking."
    Keyword Cookies, Macaron
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

    What You Will Need:

    1. Macaron templates (find free downloadable templates HERE and HERE)
    2. 2 large baking sheets lined with parchment paper
    3. 1 -10 mm piping tip
    4. 1 Medium disposable piping bag
    5. The recipe conversions from European Measurements are Manuela’s US-converted recipes or were calculated with the iPhone APP “Kitchen Pro”

    Happy Baking Friends

    « Sweet Potato Gnocchi Fried Sage Butter
    Norwegian Sweet Buns »

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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