Witty in the City is two years old, and to mark this happy occasion, let’s celebrate with French macarons! In a striking coincidence, the first post on Witty in the City is also about a macaron odyssey. Fortunately, both tales have sweet endings. This properly-executed macaron recipe satisfies my cravings to the point that I have trouble believing they came from my own kitchen. Although they are labor of love, I am looking forward to experimenting with other flavor combinations (chocolate passion fruit, please!). These macarons have chocolate shells with chocolate blackberry filling, but the blackberry flavor is mostly overpowered. I give the recipe for a regular chocolate filling here because I don’t think my labor on the blackberries paid off.
This recipe will make about 20 small macarons. Not to be a stickler, but a food scale is a must to successfully execute them. Using the scale, weigh out 200 grams of powdered sugar.
Add the powdered sugar to the bowl of a food processor, along with 2 tablespoons of cocoa powder and 100 grams of ground almonds (if you don’t want to buy ground almonds, just put 100 grams of whole almonds into the food processor first and grind them up until they are relatively fine). Use the food processor to combine these ingredients, and then set them aside