{"id":6665,"date":"2017-05-11T23:07:24","date_gmt":"2017-05-11T20:07:24","guid":{"rendered":"http:\/\/harryandlexy.com\/?p=6665\/"},"modified":"2017-05-13T01:00:21","modified_gmt":"2017-05-12T22:00:21","slug":"chocolate-blackberry-macarons","status":"publish","type":"post","link":"https:\/\/harryandlexy.com\/en\/recipes\/desserts\/bon-bons-and-macarons\/chocolate-blackberry-macarons\/","title":{"rendered":"Chocolate Blackberry Macarons"},"content":{"rendered":"

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

I guess that in the life of every confectioner comes a time, when they decide to try to make French macarons. This moment came for me as well, and if I’m honest, it scared me a bit as I know that most people have lots of (or at least one) unsuccessful attempts and making them is almost a question of luck.<\/p>\n

It turns out it’s not luck but keeping the proportions until the last gram and carefully following the instructions. I admit, they don’t look absolutely perfect, but for my first attempt they look more than well. Perhaps everyone needs a few goes until they master the art of macaron making and until they learn what, where and how it can go wrong, and after that it will be as easy as pie.\u00a0\"Chocolate<\/a><\/p>\n

Ingredients for the chocolate macarons:<\/strong><\/span><\/h3>\n
\n
    \n
  • 68 g egg whites\u00a0(2 eggs)<\/li>\n
  • 22 g sugar<\/li>\n
  • 108 g icing sugar<\/li>\n
  • 58 g finely ground almonds<\/li>\n
  • 12 g cocoa<\/li>\n<\/ul>\n<\/div>\n
    \n

    Ingredients for the blackberry filling:<\/span><\/strong><\/h3>\n
      \n
    • 100 g blackberries, pureed<\/li>\n
    • 28 g sugar<\/li>\n
    • 28\u00a0ml water<\/li>\n
    • 1\/2\u00a0gelatine pack<\/li>\n<\/ul>\n
      \r\n