Ruby Chocolate Chip Cookies Recipe

By Lisa Maliga, copyright 2020-2023

Soft and chewy chocolate chip cookies retain the lovely pink shade of the ruby chocolate callets. Two ways to retain the color are to lower the oven temperature and to only use baking powder as a rising agent. The undersides of the cookies are brownish in color.

Equipment:

Stand or hand mixer
Baking sheets
Cooling rack
Parchment paper or Silpats
Cookie scoop [ice cream scoop]
Sifter
Mixing bowls
Measuring cups/spoons
Spatula
Cookie jar or airtight storage container

Ingredients:

1/2 cup [115 grams] unsalted butter, room temperature
1/2 cup [100 grams] firmly-packed brown sugar
1/2 cup [100 grams] granulated white sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups [185 grams] all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Himalayan pink salt
1 1/2 cups [262 grams] ruby chocolate chips/chunks + 1 Tablespoon [15 grams] for adding later

Oven Temperature: 325 Fahrenheit [160 Celsius]
Baking Time: 16 -18 minutes

Directions:

In a medium bowl, sift the flour, baking powder, and salt. Combine the butter, brown sugar, and granulated sugar and cream together well. Beat in the egg and vanilla extract. Add the sifted flour, baking powder, and salt to the butter mixture. Lastly, add the ruby chocolate chips and mix until incorporated. Using a small ice cream scoop or a tablespoon, scoop dollops of dough [about 1-2 Tablespoons]. Place onto a parchment-lined baking tray with about three- inches between the cookies. This step is optional, but you can put the cookies in the refrigerator for 15 minutes to one hour before baking. Bake for 16-18 minutes until browned around the edges. Cool the cookies on the baking tray. Let cool slightly and transfer to cooling rack.

TIPS: Store cookies in an airtight container at room temperature for about a week.
Cookies can be refrigerated or frozen if wrapped in freezer-safe plastic wrap and put in an airtight container.
Label and date your container[s] of cookies. Underbaked cookies can be reheated in an oven or toaster oven.

Video

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Dessert Cookbook Series: A Beginner’s Guide ~ New Boxed Set

By Lisa Maliga, copyright 2020

 

Includes 3 full-length dessert cookbooks and more than 50 recipes.

Learn how to make many different desserts, no matter what your level of baking experience.

It’s easier than ever to bake decadent chocolate cupcakes and brownies. Get helpful tips about decorating and coloring cupcakes, recommended equipment, and loads of resources. Original and tested step-by-step recipes include Blueberry Brownies, Chocolate Coconut Cupcakes, Blue Velvet Cupcakes, Peppermint Swirl Cupcakes, and many more tantalizing treats.

The book was written by someone who went from baking box mix brownies and cupcakes to discovering the joy of baking from scratch. With a photograph of each finished treat, the reader will be inspired to try baking these delicious recipes.

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide contains 50+ color photos.

Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.

The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.

Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.

Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas, and many resources.

Available exclusively at Amazon.

U.S. link: Dessert Cookbook Series: A Beginner’s Guide

U.K. link: Dessert Cookbook Series: A Beginner’s Guide

CA link: Dessert Cookbook Series: A Beginner’s Guide

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Ruby Chocolate Pistachio Fudge Recipe & Video Tutorial

By Lisa Maliga, copyright 2020

This is the actual color of the fudge as it contains no added milk, cream, sugar, or butter. Some might call it ruby chocolate bark, except that it’s too thick for that. It turned out like this because I forgot to add the sweetened condensed milk. Roasted and salted pistachios provide a nice contrast to the sweetness of the chocolate.

Ruby Chocolate Pistachio Fudge Recipe

Equipment:

8 x 8-inch [20 x 20 cm] square pan
Parchment paper
Butter or virgin coconut oil and pastry brush
Large glass bowl for melting chocolate or double boiler
Teaspoons/tablespoons
Silicone or rubber spatulas
Potholders and trivet
Sharp knife
Airtight storage container

Ingredients:

14 ounces [400 grams] ruby chocolate
1/2 teaspoon citric acid
2 teaspoons vanilla extract
1 teaspoon Himalayan pink salt
4 ounces [113 grams] chopped pistachios + 1 Tablespoon [15 grams] for topping

Line an 8 x 8-inch pan with parchment paper. Brush butter or virgin coconut oil on the bottom and sides.

Fill the bottom of a pot with a small amount of water. Add ruby chocolate callets or chunks to a large glass bowl. Heat on a low setting. Temperature should not exceed 113 Fahrenheit [45 Celsius]. Add the citric acid and salt. When melted, remove from burner and place bowl on a trivet or potholder. Add vanilla and pistachios, mix well. Pour into a greased pan lined with parchment paper. Spread evenly with the spatula. Add the rest of the chopped pistachios. Place in refrigerator for 2-3 hours. When solid, remove the parchment paper. It’s best to have it return to room temperature before cutting into squares as it will be harder than fudge made with condensed milk.

Suggestion: This can be made as a bark by pouring it into a larger [9 x 13] pan or on a parchment-covered tray.

eBook edition of Ruby Chocolate: A Beginner’s Guide

From the book Ruby Chocolate: A Beginner’s Guide.

Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

The full-color paperback edition links.

US Paperback https://www.amazon.com/dp/1677319690 

UK Paperback https://www.amazon.co.uk/dp/1677319690

CA Paperback: https://www.amazon.ca/dp/1677319690

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Ruby Chocolate: A Beginner’s Guide ~ Excerpt

By Lisa Maliga, copyright 2019

I became aware of ruby chocolate when I was watching The Great British Baking Show. A contestant was baking biscuits [cookies] using ruby chocolate. Paul Hollywood, one of the judges, proclaimed that the new chocolate “has a nice kick to it.”

Around this time, one of my baking buddies on Facebook posted a photo of her ruby chocolate truffles. Nancy Hoekman, the owner of Fancy Nancy Bites, is a talented baker and the photo she posted of her lovely pink truffles sparked my interest in trying the chocolate.

I could trawl the search engines for days upon days, or I could buy some and find out for myself how great it tasted and what I could concoct with it.

The best option was to buy it in bar form and order some wafers [callets] online. I called Trader Joe’s to find out if it was in stock and was informed that it had been discontinued, but I could buy it on Amazon.

Callebaut, the company that is in charge of distributing ruby chocolate had many lovely photos on their website and was proud to point out that: “More than 10 years ago, one of our cocoa experts discovered that components of certain cocoa beans could produce a cacao taste experience with an exceptional flavor and color. Since then, we’ve been unraveling the secret behind this, leading to the discovery of the ruby cocoa bean and creation of a totally new flavor experience. Like grapes for fine wines, cocoa beans are influenced by the terroir in which they grow. Ruby cocoa beans grow under unique climate conditions and can be found in Ecuador, Brazil or Ivory Coast. Ruby contains no added flavors or colors.”

What did I make with this big 5.5-pound bag of ruby red chocolate?  Scroll down and check out my book trailer!

THE FIRST BOOK ABOUT RUBY CHOCOLATE!

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas and lots of resources.

Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

Full-color paperback edition links.

US Paperback https://www.amazon.com/dp/1677319690 

UK Paperback https://www.amazon.co.uk/dp/1677319690

CA Paperback: https://www.amazon.ca/dp/1677319690

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Orange Macarons Recipe & Video Tutorial

By Lisa Maliga copyright 2018

Orange curd, like lemon and lime curd, isn’t difficult to find in many grocery, health food or even discount stores. I was in TJ Maxx checking out the jams and jellies section, which is nicely stocked throughout the year, when I saw a jar of orange curd and thought it, might make a nice macaron filling. The taste wasn’t as tangy as I thought it would be so adding orange extract was necessary to get a brighter and tangier orange flavor. But it depends on your preference and the brand you buy—or if you make it yourself.

This was also the first time I used egg whites from a carton. I let them get to room temperature, but that’s not even necessary. I’d read that it takes longer to whip them up and it took me more than double the amount of time. Instead of separating the egg whites by hand, and not having to waste any eggs or remove any shells, the time saved was negligible.

While this recipe isn’t included in my book Baking Macarons: The Swiss Meringue Method, it follows the same formula as the other recipes and is detailed enough for most home bakers.

INGREDIENTS:

160 grams confectioners’ sugar, sift with almond flour
160 grams almond flour, sift with confectioners’ sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1/2 teaspoon cream of tartar
1 Tablespoon arrowroot powder
Orange food color gel

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture and food coloring.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack.
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Orange Curd Macaron Filling

INGREDIENTS:

125 grams [4 ounces] unsalted butter, room temperature
125 grams [4 ounces ]mascarpone cheese, room temperature
40 grams [1/3 heaping cup] confectioners’ sugar, sifted
1 teaspoon vanilla extract OR vanilla bean paste
2-3 Tablespoons orange curd
1/2 – 1 teaspoon orange extract [optional]
Orange food color gel

INSTRUCTIONS:

Beat the butter and mascarpone cheese until fluffy. Add the powdered sugar, followed by the orange curd. Then, add the vanilla while continuing to beat. Mix for about 5-7 minutes. Add extract. Spoon into a piping bag. You can use a French piping tip if you prefer fancy edges. I used an Ateco #863 for this recipe.

VIDEO TUTORIAL:

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: https://lisamaliga.com/bakingmacaronsswiss.htm

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Chocolate Orange Spice Cupcakes Recipe & Video Tutorial

By Lisa Maliga
Copyright 2017-2018

This type of cupcake is appealing to those who love a strong citrusy spicy combination. If you’re looking for an autumn, Halloween, Thanksgiving or Christmas treat, here’s a winning flavor. 

Chocolate Orange Spice Cupcake

CUPCAKE INGREDIENTS:

1/3 cup dark chocolate, finely chopped [Green & Black’s Maya Gold] [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour, sifted
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

DIRECTIONS:

Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

ORANGE SPICE BUTTERCREAM FROSTING

FROSTING INGREDIENTS

3/4 cup [6 oz.] unsalted butter, softened to room temperature
3 1/2 cups powdered sugar [confectioners’ sugar or icing sugar]
3 Tablespoons heavy cream
1 1/2 teaspoons pumpkin spice blend*
1 1/2 teaspoons vanilla
1 ½ teaspoons orange extract
12 drops orange color

FROSTING DIRECTIONS: 

Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and spices with the mixer running. Increase to high speed and beat for 1 minute.

Pipe onto cooled cupcakes.

Green & Black’s Maya Gold chocolate has a spicy orange flavor that pairs beautifully with this frosting. I used it once before as I’d run out of regular dark chocolate and was impressed with the way the flavor came out in the cupcakes even a day after they’d been baked. If you can’t use this particular brand/type of chocolate, that’s okay, use whatever’s available to you. However, if you want it to have an orange spice flavor, add 1/4 teaspoon orange extract and about 1/4 teaspoon pumpkin or apple spice blend to your cupcake batter.

* make your own pumpkin spice blend

1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice

Amazon Kindle link: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

VIDEO

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Chocolate Coconut Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Chocolate Coconut Cupcakes Recipe Tutorial

For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

CHOCOLATE COCONUT CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup organic coconut palm sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

 

Coconut Frosting

FROSTING INGREDIENTS:
3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]

FROSTING DIRECTIONS:
With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.

VIDEO TUTORIAL:

Amazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

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Blue Velvet Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Blue Velvet Cupcakes Recipe Tutorial

Get ready for any holiday or happy event with these delectable blue cupcakes topped with yummy cream cheese frosting. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

This recipe has a slightly different color than the one featured in my book as I used another  brand of gel food color. If using AmeriColor food gel, you’ll only need to add several drops rather than an entire bottle of conventional gel coloring. The color of these cupcakes turned out to be turquoise rather than sky blue.

 

BLUE VELVET CUPCAKE INGREDIENTS:
2 cups granulated sugar
8 ounces unsalted room temperature butter
2 Eggs [room temperature]
1 Tablespoon cocoa powder [sifted]
1.5 Tablespoons blue gel food coloring
2 1/2 cups sifted all-purpose flour
1 cup buttermilk, room temperature
1 Tablespoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon apple cider vinegar

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

In a large bowl cream together the room temperature butter and granulated sugar.
Add the eggs, one at a time.

in a small bowl mix 1 tablespoon cocoa powder and blue food coloring. when thoroughly mixed add to the large bowl and mix well.

Add the flour, salt and buttermilk alternating between the two ingredients so you don’t get any lumps.

In the small bowl, add the baking soda and vinegar. They’ll react together by fizzing up. Add to the large bowl, mixing well.

Scoop into cupcake liners.

Bake on center rack. Rotate pan midway through baking.

Bake for about 25 minutes.

Cream Cheese Frosting

FROSTING INGREDIENTS:
1/2 cup butter at room temperature
8 ounces cream cheese room temperature
2 teaspoons vanilla
2 1/2 cups confectioners’ or powdered sugar
Dash of fresh lemon juice
Sprinkles for decorating [optional]

FROSTING DIRECTIONS:
Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Pipe onto cooled cupcakes.

VIDEO TUTORIAL:

Amazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

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French Macaron Baking Adventures, Part 20: Fruit Swirled French Macarons Recipe & Tutorial

By Lisa Maliga, copyright 2018

Make these brightly colored, swirled French macarons and impress your family and friends! Perfect for Easter, birthday parties, baby and wedding showers, and any special occasion.. This is a never before seen or published recipe for Fruit Swirled French Macarons. 

Fruit Swirled French Macaron Shells
100 grams almond flour
200 grams powdered sugar
3 large egg whites [room temp.]
50 grams finely granulated sugar [4 Tablespoons]
1/8 teaspoon cream of tartar
1/8 teaspoon salt
Pink & Purple gel colors for striping
Oven Temperature: 300 degrees Fahrenheit

* Line 3 baking sheets with silicone mats or parchment paper. If the baking sheets are thin, double them up. Macarons are sensitive to heat so they need to be baked on a durable tray that has lots of insulation. You’ll also need a pastry/piping bag with a large round tip ready before you begin.
* Sift powdered sugar and almond flour together. Large grains that don’t make it through can be thrown away or used as a skin exfoliator.
* Whisk the sugar and flour to make sure it’s fully blended.
* Place the plastic pastry bag into a cup, forming a cuff over the sides. Paint 2, 3 or 4 stripes along the inside of the bag. For this recipe I painted 2 pink and 2 purple stripes.
* In a stainless steel or glass bowl, beat the egg whites until foamy like a bubble bath before adding the salt. Then add granulated sugar in 3 batches. Start at a low speed and gradually increase the speed. When finished, the mixture should have stiff peaks. 
* Add dry ingredients to the meringue in 2 batches using a spatula. Fold until the mixture comes together, scraping the sides and flip batter over. When the sugar/flour mixture is blended, the batter will be easier to mix and will look shiny. Lift the spatula and see how quickly batter falls in “ribbons” from the spatula. A ribbon of batter dropped into the bowl should merge with the rest of the batter in 20-30 seconds. Another test is to “write” the number 8 with the batter.
* Add tip to piping bag and then twist near the bottom to prevent any mixture from escaping. The tip should face upwards and that helps keep the mixture in the piping bag as you place it in a cup and form a cuff over the rim so it’s easy to add the batter.
* Carefully pour batter into piping bag. Twist the top of the bag and untwist the bottom, gently pushing the just-poured batter toward the bottom. You’ll remove any excess air that way.
* Pipe the batter onto the parchment or silicone mat. With parchment, you can use a template.
* Pipe batter on the parchment-lined baking sheets in 1.5-inch circles. Keep the batter inside circles if using a template.
* Rap baking sheet several times on the counter. This will further flatten the macarons, and remove air bubbles.
* Preheat oven.
* Allow macarons to sit for 30-60 minutes until a film forms. Lightly touch a macaron and if no batter clings to your finger then it’s dry and ready to be baked.
* Bake for 20 minutes. The tops should be firm and glossy and the bottoms of the shells should have formed “feet” or frills at the bottom. The risen macarons should be firm with the slightest amount of give. If it wobbles, they require another minute or so. When done, the cookies can easily be removed from the mat.
* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.
Fill with your favorite filling[s]. I’m including a link for Morello Cherry Buttercream Filling. https://lisamaliga.wordpress.com/2018/03/16/french-macaron-baking-adventures-part-19-morello-cherry-chocolate-french-macarons-recipe-tutorial/

LOVE MACARONS???

Learn how to make macarons with the Swiss meringue method! 

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Want to bake macarons? Read my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.

VIDEO TUTORIAL

French Macaron Baking Adventures, Part 19: Morello Cherry & Chocolate French Macarons Recipe & Tutorial

By Lisa Maliga, copyright 2018

Here it is — my first macaron video tutorial! This is a new recipe that isn’t in my book. It’s recommended for people who love chocolate and cherries!

MORELLO CHERRY & CHOCOLATE FRENCH MACARONS RECIPE

INGREDIENTS:
100 grams almond flour
200 grams powdered sugar
3 large egg whites [room temperature]
50 grams finely granulated sugar [4 Tablespoons]
1/8 teaspoon cream of tartar
1/8 teaspoon salt
6 drops Americolor Super Red food color gel

Oven Temperature: 300 degrees

DIRECTIONS:

* Line 3 baking sheets with parchment paper or a silicone mat. If the baking sheets are thin, double them up. Macarons are sensitive to heat so they need to be baked on a durable tray that has lots of insulation. You’ll also need a pastry/piping bag with a large round tip ready before you begin.
* Sift powdered sugar and almond flour together. Large grains that don’t make it through can be thrown away or used as a skin exfoliator.
* Whisk the sugar and flour to make sure it’s fully blended.
* In a stainless steel or glass bowl, beat the egg whites until foamy like a bubble bath before adding the salt. Then add granulated sugar in 3 batches. Start at a low speed and gradually increase the speed. When finished, the mixture should have stiff peaks. Add color.
* Add dry ingredients to the meringue in 2 batches using a spatula. Fold until the mixture comes together, scraping the sides and flip batter over. When the sugar/flour mixture is blended, the batter will be easier to mix and will look shiny. Lift the spatula and see how quickly batter falls in “ribbons” from the spatula. A ribbon of batter dropped into the bowl should merge with the rest of the batter in 20-30 seconds. Another test is to “write” the number 8 with the batter.
* Add tip to piping bag and then twist near the bottom to prevent any mixture from escaping. The tip should face upwards and that also helps keep the mixture in the piping bag as you place it in a cup and form a cuff over the rim so it’s easy to add the batter.
* Spoon batter into piping bag. Twist the top of the bag and untwist the bottom, gently pushing the just-poured batter toward the bottom. You’ll remove any excess air that way.
* Pipe the batter onto the parchment or silicone mat.
* Pipe batter on the parchment-lined baking sheets in 1.5-inch circles. Keep the batter inside circles if using a template.
* Rap baking sheet several times on the counter. This will further flatten the macarons, and remove air bubbles.
* Preheat oven to 300 degrees Fahrenheit.
* Allow macarons to sit for 30-60 minutes until a film forms. Lightly touch a macaron and if no batter clings to your finger then it’s dry and ready to be baked.
* Bake for about 15-20 minutes. The tops should be firm and glossy and the bottoms of the shells should have formed “feet” or frills at the bottom. The risen macarons should be firm with the slightest amount of give. If it wobbles, they require another minute or so. When done, the cookies can easily be removed from the parchment or mat.
* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.

MORELLO CHERRY BUTTERCREAM FILLING

2 cups powdered sugar, sifted
4 ounces [1/2 cup] unsalted butter [room temperature]
4 Tablespoons chopped Morello cherries
1 Tablespoon Morello cherry juice
1 Drop AmeriColor Red food color gel

DIRECTIONS:

Mix the butter in a bowl for about 30 seconds, and then add half the powdered sugar.

When the mixture is smooth, add the chopped Morello cherries and juice. Then add the remaining powdered sugar. Add color and mix another minute or two.

CHOCOLATE ALMOND GANACHE 

4 ounces heavy cream [120 grams]
4 ounces finely chopped dark chocolate [120 grams]
¼ teaspoon almond extract

DIRECTIONS:

Put cream in microwave for about one minute until hot — NOT boiling. Pour over chocolate chunks. When melted add almond extract and whisk well until smooth. Let sit at room temperature for at least four hours or overnight. Cover with plastic wrap. Use a spatula to scoop the ganache into a piping bag with large 4B open star tip.

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Want to bake macarons? Read my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.

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