Chocolate mini eggs, chocolate ganache and chocolate macaron shells! These chocolate macaron easter nests are a chocolate extravaganza. There actually is not any such factor as an excessive amount of chocolate, belief me.
I used to be very kindly gifted some superb Amedei Toscano Black 70% chocolate by King’s Positive Meals. It is a great chocolate and I wished to make sure I did it justice. I believe these chocolate macaron easter nests just do that.
Don’t fear if like me, you wrestle to pipe the rings for the highest of the macaron to make the nest, when you’ve added a couple of chocolate eggs on high, you may disguise just about something. If you happen to discover it actually powerful, simply make regular shells and pipe a blob of chocolate on high to stay your eggs too.
Chocolate Macaron Easter Nests
A scrumptious chocolate macaron shell, stuffed with chocolate ganache and topped with mini eggs
Chocolate Macaron Shells
- 185 g Floor Almonds
- 185 g Icing Sugar
- 30 g Cocoa Powder
- 50 ml Water
- 200 g Granulated Sugar
- 150 g Egg Whites
Chocolate Ganache
- 200 g Double Cream
- 250 g Amedei 70% Toscano Darkish Chocolate
- 40 g Unsalted Butter softened
To Beautify
- 200 g Cadbury’s Mini Eggs
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Preheat the oven to 160C Fan and line 4 baking trays (If in case you have them, or use 2 trays and cook dinner in batches) with baking parchment, if utilizing templates place these beneath the baking parchment. I used 3″ macaron templates.
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Add the water and granulated sugar to a pan and stir over a medium warmth till the sugar dissolves.
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Put 75g of the egg whites right into a stand mixer and whisk them on a medium velocity till frothy.
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Deliver the syrup to a boil and warmth till it reaches 118 levels.
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Pour the syrup in a gradual regular stream into the egg whites as they’re being whipped on a excessive velocity. Preserve whipping till the meringue kinds a stiff peak and they’re cool to the contact, about 5mins.
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Grind the bottom almonds, cocoa powder and icing sugar collectively in a meals processor after which sift them right into a clear bowl.
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Add the remaining 75g of egg whites to this combine and beat it, till it kinds a paste. Will probably be very stiff.
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Add a 3rd of the meringue to the almond paste and beat it in totally.
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Fold by means of the remaining meringue, make sure the components are blended totally.
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Put the macaron combine right into a piping bag (do not use the french tip nozzle, that is for the filling) and pipe out the macarons, for each complete shell you pipe, pipe a hoop of macaron combination on the template to get the highest of your nest.
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Faucet the underside of the tray to take away any bumps or air pockets, then put the macarons within the oven for 14-16 minutes per tray.
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Let the cooked macarons cool fully earlier than making an attempt to take away them from the tray.
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Subsequent make the ganache, heat the cream and convey it to a boil. Place the chocolate right into a bowl (if it’s a block of chocolate then chop it into small items) and pour the cream on high. Depart for a few minutes earlier than stirring to mix the chocolate and cream. As soon as blended add the butter and stir till the butter has dissolved and blended in.
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When the ganache has cooled and is a pipeable consistency, place it in a piping bag fitted with the french tip. Pipe blobs of ganache on the total macaron shell. Then high with a macaron ring, high with one other blob of ganache within the gap after which place 3 mini eggs on high to make the nest. Preserve going till you could have used the entire macaron shells.
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These will hold for 2-3 days in a cool area, or place within the fridge.
Angela
