I'm making a batch of macarons that involves adding cocoa powder to the dry ingredients (original recipe pictured).
What sort of considerations do I need to keep in mind as I make them so that I don't mess the recipe up at all?
by cindyloowhovian
1 Comment
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I’m not a professional baker but do make macarons for Christmas every year. I’ve had great luck incorporating Kool aid powder into the dry ingredients. I’ve had an awful time with incorporating cocoa into the shells.
Last time we tried to make chocolate shells they were too thick and looked like little poops 💩, we added eyeballs to them and pretended we made the poop emojis on purpose. Cocoa powder throws the shells off somehow.
So now we flavor the shells with a little extract or Kool aid (Kool aid gives us color and flavor for cheap) and make a chocolate filling if we want chocolate.
I know a lot of people like to leave the shells plain but we like ours to be more exciting.
1 Comment
I’m not a professional baker but do make macarons for Christmas every year. I’ve had great luck incorporating Kool aid powder into the dry ingredients. I’ve had an awful time with incorporating cocoa into the shells.
Last time we tried to make chocolate shells they were too thick and looked like little poops 💩, we added eyeballs to them and pretended we made the poop emojis on purpose. Cocoa powder throws the shells off somehow.
So now we flavor the shells with a little extract or Kool aid (Kool aid gives us color and flavor for cheap) and make a chocolate filling if we want chocolate.
I know a lot of people like to leave the shells plain but we like ours to be more exciting.