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Before you jump to Chocolate Orange Macarons recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are today being given more publicity than ever before and there are a number of reasons why this is so. There are numerous diseases linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. No matter where you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. It is likely that a lot of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, merely making some modest changes can positively affect day-to-day eating habits.
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Obviously, it’s not difficult to begin incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to chocolate orange macarons recipe. You can have chocolate orange macarons using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Chocolate Orange Macarons:
- You need 3 egg whites
- Prepare 1/4 cup granulated sugar
- Take 1 3/4 cup powdered sugar
- Get 1/2 tsp salt
- Take 1 cup superfine almond flour
- Use 3 tbps cocoa powder
- Get 6 tbsp unsalted butter, softened
- Provide 2 cups powdered sugar (plus extra)
- Prepare 2 tbsp orange juice (plus extra)
- Take 1 tbsp ground orange peel (optional)
Instructions to make Chocolate Orange Macarons:
- Beat egg whites and 1/2 tsp salt until stuff peaks form.
- Continue beating, gradually adding the granulated sugar. The meringue is beaten enough when it's stiff enough to tip upside-down without falling.
- Sift the dry ingredients (almond flour, 1 3/4 cup powdered sugar, cocoa powder, and salt) into the meringue.
- Slowly fold the dry ingredients into the meringue, being careful not to push all the air out. Keep incorporating until the batter reaches ribbon stage.
- Pipe the batter onto a tray with parchment paper into the size you want your shells to be.
- Leave the shells to dry for 30-60 minutes, or until the surface of the shells are dry.
- Bake the shells for 15-20 minutes at 300°F, or until they come up cleanly from the paper. Leave them to cool.
- In a large bowl, cream the butter and one cup of the powdered sugar. Add the orange peel. Beat the buttercream, adding orange juice and powdered sugar to consistency until it's thick, but pipe-able.
- Pipe dollops of the buttercream onto half of the shells, putting the other shells on top. Store in fridge.
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