{"id":1769,"date":"2013-08-19T03:57:41","date_gmt":"2013-08-19T01:57:41","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1769"},"modified":"2013-08-19T03:58:50","modified_gmt":"2013-08-19T01:58:50","slug":"recipe-chocolate-macarons-italian-meringue","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/macarons\/recipe-chocolate-macarons-italian-meringue","title":{"rendered":"Recipe: Chocolate macarons (Italian meringue)"},"content":{"rendered":"

Macarons<\/strong> are definitely fashionable<\/strong> these days! Here in France they can be found everywhere in hundreds of flavours and even abroad they are now quite popular.<\/p>\n

\"Chocolate<\/a><\/p>\n

Making homemade macarons<\/strong> is definitely a challenging experience<\/strong>: it requires precision and technique<\/strong>, but with some practice it can become highly rewarding<\/strong> (and you will also save a lot of money<\/strong> since macarons are usually ingloriously expensive<\/em>)!<\/p>\n

Moreover, macarons are a great way to use up your leftover egg whites<\/strong>!<\/p>\n

\"Chocolate<\/a><\/p>\n

For this recipe, taken from Christophe Felder<\/strong>‘s magical book “P\u00e2tisserie<\/em>“, the Italian meringue<\/strong> is used: this means that a thermometer<\/strong> is required for a good result (come on, you can buy it, it’s 15\u20ac in my supermarket). In case you’re wondering, the Italian meringue is used in order to confer more stability to the batter and also to make a final product with a longer “shelf life”.<\/p>\n

\"Chocolate<\/a><\/p>\n

 <\/p>\n

Here is the step-by-step recipe of chocolate macarons… <\/strong>just remember to prepare the ganache filling the day before!<\/p>\n

More info on the troubleshooting of macarons coming soon!<\/em><\/p>\n

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Chocolate macarons<\/h2>\n
\n \n \"\"Print recipe<\/a>\n