Hot Chocolate Macarons #diet #chocolate #paleo #lowcarb #dessert

The climate outside is awful, yet hot cocoa macarons make certain to make you feel good inside – magnificent chimney consuming or not.

Hot cocoa and soup are my two most loved chilly climate comfort treats. At the point when I see temperatures dropping, I ensure I have fixings close by for both hot cocoa without any preparation and from a blend, and trust that the ideal nippy nighttimes will cuddle up on the sofa tasting cocoa from a mug. Marshmallows discretionary. As we found a year ago however, I can get a little over-passionate in the acquisition of hot cocoa blend, which means it discovers its way into heated products. My caramel hot cocoa brownies were such a hit a year ago, I chose to test a piece this year and make hot cocoa macarons!

In addition, each Christmas season needs another macaron formula. A year ago we had eggnog macarons, one year from now, we'll see. I have a couple of thoughts as of now, normally. I worship making themed macarons. Hot cocoa macarons join a touch of hot cocoa blend, your preferred sort of chocolate in a velvety ganache focus, and a small piece of toasted marshmallow. The formula incorporates proportions for dull and milk chocolate ganache.

Also try our recipe : CREAMY WHITE BEAN AND TURKEY PUMPKIN CHILI #healthydiet #paleo #easy #keto #whole30

Ingredients :

Shell Ingredients:

150 g almond flour
135 g powdered/confectioner's sugar
15 g hot chocolate mix
150 g granulated sugar
30 g water
110 g egg whites, divided

Filling:

3 ounces dark or milk chocolate
1-2 ounces heavy cream, use 1 if making milk chocolate ganache, 2 for semi sweet or dark chocolate ganache
1 egg white
1/4 cup granulated sugar
1/2 tsp vanilla extract

Instructions :

Make the ganache by combining the chocolate and heavy cream, by weight in a microwave safe bowl. Melt together one minute at 70% power and stir. Add additional 30 second intervals as needed until you ganache is smooth and shiny. Set aside.
Sift together the almond flour, hot chocolate mix, and confectioner's sugar into a mixing bowl. Top with 55 g egg whites. Do not mix. Set aside.
In the bowl of your stand mixer fitted with your whisk attachment, place the other 55g egg whites.
In a small saucepan fitted with a candy thermometer, combine the granulated sugar and water over medium heat, stirring constantly until the sugar dissolves. Bring the mixture up to soft ball stage (235 F/112 C) over medium high heat. When it is about 5 degrees away from the soft ball stage, start whisking your egg whites on medium speed until frothy. Once the sugar has reached soft ball stage, immediately remove from the heat, increase your mixer speed to high, and carefully drizzle in the sugar syrup, avoiding the sides of your bowl as much as possible. Continue whisking until you've reached a soft peak.
Dump in the almond meal mixture and fold it into the egg whites until the mixture is homogeneous and looks like slow moving lava. Be careful not to over mix.
Place the mixture into a piping bag fitted with a round tip and pipe onto parchment paper or silicone mat lined baking sheets. Set aside.
Heat your oven to 300 F.

Source : bit.ly/2uI6fC9