macarons without granulated sugar

But for now, let us have some sweet talk or at least talk about sweets. This is key for a successful macarons. "8 g vanilla sugar and 2 Tbsp granulated sugar, OR 3 Tbsp granulated sugar" do you mean 3 Tblsp Sugar? Do NOT bake the macarons before the shells dry, I always leave them to set over the countertop for at least 45 minutes to 1 hour, then touch the tops to make sure they’re no longer sticky and are ready to be baked. Will definitely try this with my daughter as she loves french macarons. Boil for 2-3 minutes; the temperature of the syrup should reach between 235°F and 240°F. 100 grams confectioner’s sugar. In a bowl whip egg whites and granulated sugar to very stiff peaks. When recipes were plotted according to the ratio of total sugar … Many people count in their head each stroke so they can gage how much is enough. Hi Yvonne, To me making macarons is easy but you have to get the macronage right. Combine the water and granulated sugar, to wet sand consistency, in a small saucepan. Make sure to fold in all the batter. Lastly, increase to speed 8 for another 2 minutes. it isn't the type of sugar, whether it is regular granulated sugar or powdered sugar. For 1 1/2 sized or slightly larger macarons, 18-19 minutes is perfect! Transfer the buttercream to a piping bag fitted with a small star tip (I used Ateco 863), and transfer … Can i use regular flour instead? This buttercream can be adapted to your tastes, so please play around with the rose flavor and sugar to what you like best. 100 grams finely ground almond flour. Thank you in advance!! How is Whole Earth Sugar not refined? Combine almond flour/meal, powdered sugar, and salt in a food processor and mix until almond flour is super fine. Once done, carefully slip the template away and pipe some batter at the corners of the baking sheet to glue in the parchment paper so it will not move while tapping. I said to myself, I will just figure out how to make them if I can’t find them. 2 teaspoons Coconut Flour Any advice? I never seen them around though. I love macarons but have never tried them because they seem so hard to make. These look great! How to make Black Tapioca Pearls for Bubble Tea (Milk Tea), Receive new posts directly delivered to your inbox, As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription. Slowly whisk in the granulated sugar, until stiff peaks form. Along the Avenue des Champs Elysées, you will see people lining up in a long queue inside and sometimes also outside Ladurée to buy boxes of French Macarons to try and to take home. Please check your email for a confirmation of your subscription. Then you speak about how adding a small amount of cornstarch will make this stevia/sugar blend behave like powdered sugared. Mix in the powdered sugar, 1/2 cup at a time to desired consistency and sweetness. Granulated sugar; Flavoring (vanilla extract most common) Liquid or gel food coloring (optional) Can you use regular flour for macarons? 90 g granulated sugar. Pipe macarons in small circles, in 1 inch or 1 1/2 inches. FOR MACARONS. Hi Mary, yes, powdered sugar=icing sugar. At this point the eggs should be white, glossy and hold a firm shape. Step 10: Tap the baking sheet firmly onto a flat surface a few times to release air bubbles. Prepare two baking trays with parchment paper. Required fields are marked *. would like to check when you say resting period of 30mins to 1 hr depending on humidity, means if it is humid i should rest longer?or shorter? Some say that macarons are the best the second day, but I think if they are baked properly, they are delicious anytime! Hi Melissa, MEASUREMENT: It is best to weigh your ingredients than using measuring cups. One of the most highly anticipated delicacies that was on my list to try was a French Macaron. Transfer the batter to a piping bag fitted with half-inch tip. dev. Resting period is usually 30 minutes to 1 hour depending on how humid it is. Definitely much better when you wait 24 hrs after filling them( I couldn’t wait so I ate some after filling my macarons). Since these confections are so delicate, it's necessary to … What is a French macaron? Right: sifted granulated sugar. They just make me happy. Hi there, I have a few questions. Once some stiff peaks materialize, add in 1/2 teaspoon vanilla and food coloring. They are dying for treats like I always used to make before they went keto. 0.30; range 0.25- 1.20, std. I don't dread using the French meringue method anymore! Vegan, Gluten-Free and Paleo. 30-2.25, std. Happy that you like our French macaron recipe.. I was able to make 30-40 shells from this recipe so 15-20 macarons... Can you double this recipe or will it not turn out the same? Other people would say this is not important but as this recipe uses lesser sugar, this is another thing that should be followed strictly if you want them to form nice shells. It was love at first sight. Directions: By this time I was in my 20’s living an amazingly healthy, nut-free life. Macarons get their distinct taste and texture due to the use of almond flour. Powdered sugar: It's the same as confectioners' sugar and is the main sweetener in macarons. granulated sugar exhibited greater inter -recipe variation (range 1. When the egg whites double in volume and hold their shape. I have two elderly parents that are keto diets that I prepare all meals etc for. Some recipes claim you do not need to allow macarons to sit to rest before baking, but I really think it aids in great feet. The mixing bowl should hover over the water without touching it. 1/8 teaspoon Rose Water SIFTING: Sift your almond flour and powder sugar. These Healthy Homemade French Macarons are low fat and gluten free, but you’d never know it — they taste like the kinds you’d get in a bakery!. Blend until a fine powder. There is an * at the end of the sentence- as if you will give us the measurements for stevia/sugar blend and cornstarch biut you never do. They have that perfect crisp, crunchy shell and the most divine centers. Let the macarons sit at room temperature for about 30 minutes to 1 hour. ½ tsp raspberry extract. i'm gonna try this recipe but I only have gel coloring and I want them to turn out as bright red for Christmas. Lol, Thanks for your lovely review, Genevieve! How to Make Macarons — A foolproof step by step recipe to guide you on how to make macarons! Add the coconut flour and stevia. As indicated by the variation you referred to in recipes, it doesn't make a HUGE difference, the finer sugar just tears up your meringue less. Wheat flour also has gluten and nuts don't, so it may not create the unique structure of the french macarons. Hello Bebs! I think because it’s free from refined sugar. Step 12. Goodluck! Add the first half to the meringue and using a spatula, fold it 5-7 times just until incorporated. Once done, let them cool for 5-10 minutes before removing from parchment paper. Add a pinch of salt or use tart fillings like lemon curd. Piped with a soft rose buttercream, these almond pastries become incredible little bites. When we were the first time in Paris in July 2012 was when I first saw them in real- these cute, colorful, dainty-looking, cream-filled sandwich cookies, called French Macarons. Unless a sweetener can be eaten in it’s original form (unpasteurized honey, fruits and vegetables), it’s refined. Hi Bebs, I already shared some of our photos in my last post and have been there twice, I plan to write a separate article on things to see and do and practical tips for those who would be visiting Paris for the first time. The recipe is easy to follow; I tried the first time and was successful. Add the last half and fold again this time until you reach a lava-like consistency. Position the  piping bag at 90° then just squeeze until the circle is filled with batter. Step 9: Pipe the macarons onto the parchment into small 1-inch circles, spacing them 2 inches apart. 1/3 cup Butter, softened You will know they are ready when a thin film has formed over the shell or if you touch it so gently they should not stick to your finger. Macarons won’t be round when you don’t hold your piping tip directly in the center of the template or your parchment isn’t flat. Approx. #merrymonday stopping by from http://www.everafterinthewoods.com, Your email address will not be published. Bake for 16-18 minutes. Classic French macarons filled with chocolate ganache and pecan pie filling. Reserve the rest of the powder sugar mix for the buttercream filling if you choose to fill with that. As we were recently in Paris to visit my brother and his family and to grant my mother-in -law`s advance birthday wish - to see the Louvre, so I decided to write something or related to the City of Light. Set aside. Combine almond flour/meal, powdered sugar, and salt in a food processor and mix until almond flour super fine. After so many attempts, I finally came up with this recipe that enabled me to achieve this ambitious goal and below are also some pointers to note for those who would like to make french macarons for the first time. Over-baking will result in dry and  crunchy macarons but is better than under-baking as this will be fixed later anyway when filling is added and as they mature. The size of the circle depends on how small or big you want them to be but note that they will flatten and expand a bit when you start tapping them on the counter. Slowly add the 1/2 cup (100 g) granulated sugar while beating the egg whites. 5 egg yolks. 3. I tested with granulated sugar and superfine and didn’t notice a difference. Process almond flour and powdered sugar in a blender or food processor to remove chunks. Your email address will not be published. When the batter’s folded correctly, my macarons turned out dense and chewy in the center without any hollowness. Tap the sheet pan three times each side on the counter to get the air bubbles out, pop the ones that did not break out with a toothpick. This is also important to get smooth, lump-free macarons. Hi Nina, I’ve tried a dozen different recipes and failed more times than I can count. Let the macarons sit at room temperature for 40 minutes, until dry to the touch. Thanks for the nice comment. These macarons have a sweet rose flavor and happen to be dairy-free and gluten-free! That means that when you lift the beaters out of the meringue, it stays stiff and straight on the beaters and the tips of the meringue don’t flop over at all. Whisk together three egg whites until they're foamy, and then add in 3/4 cup granulated sugar. Hi Jemaima, vanilla sugar is simply vanilla flavored sugar that I was able to buy in Germany. They look so lovely you just have to try them. In a mixing bowl, beat the butter and cream cheese together until smooth. Beat egg whites with cream of tartar, and add in granulated sugar … Fill a saucepan with water and bring to the boil, then reduce the heat slightly. Increase speed to speed 6, for another 2 minutes. In the bowl of a stand mixer, … Slow slow slow folds. Place the template below the parchment paper you will use. I would love to try them if you do. When I made my first batch without color they turned out really good, with 'feet' and all, but when I attempted adding some color using the same recipe for the second batch, let's just say they didn't turn out so great. You can try different fillings, like swiss meringue buttercream, jams and so on but our personal favorite is chocolate ganache! Cookies and Cream Macarons are made with crushed Oreos in the macaron shells and a cookies & cream ganache filling in the center.It’s an … They just make me happy. Just a couple of questions, is powder sugar same as icing sugar? Years ago when everyone was raving about macarons, i wasn’t a fan of them at all. I have tried other recipes out there but I’m looking for reduced sugar and I found it. Step 11. Adding food color should be done in small amounts, for this recipe I usually just use a toothpick or tip of a teaspoon and that would be enough for pastel colored macarons as the color fades a bit as the macarons bake. I had never tried one, but I knew it would be delicious. 70 gram Egg Whites, at room temperature (about 2 Large Egg Whites or 3 smallish Egg Whites) I really hope you get those feet to rise! December 30, 2020; Cookie Advent Calendar – The Secret to Non-Spreading Sugar Cookies is CORN STARCH December 24, 2020 I’m not sure I can convey my excitement over macarons; rose macarons in particular. Blue food coloring. ADDING COLOR: I tried both powder and gel food color and I have to say that the powder is best to use as it does not change the consistency as much as the gel food color would. Thanks. You will also notice a dull film forming on top. Put your egg whites, granulated sugar and cream of tartar into a bowl and whisk by hand over the saucepan. Preheat oven to 150°C or 300°F. This is the 3rd recipe I tried out. Too much folding will make it runny and that cannot be fixed anymore, so it is better to check the consistency every after some folds and it is always better to underfold, as the batter continue to thin when you transfer it to the piping bag and also while piping. Caster sugar is normally finer than granulated but could be used for this recipe as well. ???? When the batter’s folded correctly, my macarons turned out dense and chewy in the center … One day, I finally encountered them at Whole Foods. Also is granulated same as caster? Besides, their faint pink appearance and delicate lace feet are sheer bliss. Once piped, firmly tap the baking sheets against your counter, at least 3 or 4 times to relieve any air pockets in the cookies. Fit the attachment on the mixer and beat the eggs and sugar on medium speed (Speed 4 on a Kitchen Aid) for 2 minutes. French Macarons are on my bucket list of things to make (butgluten-free). Set aside. Meanwhile, put the granulated sugar and water into a small saucepan and heat on medium-low to 118°C (244°F). also, how many macarons does this recipe make? WANT MORE RECIPES? Simple and quick dessert idea to enjoy all year long. Here in Germany, they are almost nonexistent although we found some in a bakery when we were in Berlin and sometimes they would offer the packed ones in the grocery stores. At the first stage, the egg whites start becoming frothy. Set your timer! That said, you want a nice thick batter that still moves off your spatula but holds a shape for several seconds in the bowl. Cheers! As we were recently in Paris to visit my brother and his family and to grant my mother-in -law`s advance birthday wish - to see the Louvre, so I decided to write something or related to the City of Light. Using a metal spoon or rubber spatula, fold in the confectioners’ sugar/almond flour mixture until … Give this recipe a shot. Enjoy! To know if the macarons are rested enough, lightly touch the sides and if it no longer sticks to your finger then it is time to bake them. Try them and you will see what I mean! I kept mine in the refrigerator and thaw it when I’m ready to have a bite. Carefully transfer the baked macarons to a wire rack to cool … You will find them in most pâtisseries, café or even on small stalls and last time we were there we also found them sold by street vendors. How many carbs is in a macaroon? Top with the remaining half of the macaron shells. In my experience, I think under mixing is a little more forgiving because when adding the batter to the piping bag and piping cookies, you are naturally deflating the batter a bit. Thanks!! Your email address will not be published. Caster sugar is not icing sugar it is granulated sugar but finer. So we will just use granulated sugar. 1 teaspoon Cornstarch 2 The first step when making macaron shells is to make a fine powder in a food processor from ground almonds and confectioner's sugar and then sift it as that will help aerate the mixture. Vanilla extract - The macarons shells are often unflavored but you can add a little vanilla, which is exactly what we do here with this recipe. Boil for 2-3 minutes; the temperature of the syrup should reach between 235°F and 240°F. Step 8. Argh! When ready, preheat the oven to 300˚F. Seal filled and assembled macarons in an airtight container and leave it for at least 24 hours in the fridge. Preheat oven and line 2 baking sheets with parchment paper. brown gel food coloring if desired (will make the macarons darker) FOR CHOCOLATE PEPPERMINT BUTTERCREAM how many grams is the egg white? dev. When ready, preheat the oven to 300˚F. Add the rose water last, to desired flavor. These macarons have a sweet rose flavor and happen to be dairy-free and gluten-free! Hi Bebs - I want to thank you very much for sharing your reduced sugar French macarons recipe here and the tips. Unfortunately, these small sweet creations do not come cheap, as most things in Paris for that matter. I ended up beating for slightly less than a minute because the eggs looked great!). Beat until stiff peaks form. hello! Place 1 cup plus 2 tablespoons Whole Earth Sugar in a blender with 1 teaspoon cornstarch. Stop whipping and immediately add food color and almond meal mixture. Cook over medium heat until the sugar dissolves, then bring to a rapid boil. Place egg white in a large bowl, add cream of tartar and salt. You know they are done when the shells are hard and do not break away when you pull one from the mat slowly. 60 grams or scant 3/4 cups Super Fine Almond Flour 1 Tablespoon Cream Cheese, softened Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F. Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Pre-heat oven to 300 degrees. I saw your IG and welcome to PH! Also try my Whole Baked Apples With Walnuts And Raisins. For a less sweet macarons, reduce the 10 grams (2 TBSP) Dutch process unsweetened cocoa powder. This is called “soft ball stage.” But as I tried adding more color for more vibrant macarons, I find that they took longer to form shells during the resting period or sometimes not at all, so I would suggest adding more powder sugar  like 20 grams  more to get those hard shells to form. Then you speak of just using the granulated stevia /sugar blend – I assume this is straight out of the contain with no addition of cornstarch. Turn over half of the macaron shells and fill with about 1 tbsp of the frosting. If you are referring to this cookie (http://en.wikipedia.org/wiki/Macaron), then no, sugar is necessary for the structure. See the pictures I posted on IG. Initially, start at low speed. While whipping, beat in the granulated sugar and vanilla extract until very stiff and firm peaks are formed, about 2-3 minutes. 1/4-1/2 teaspoon Vanilla Stevia, to taste 1/2 teaspoon Rose Water, to taste. In a bowl whip egg whites and granulated sugar to very stiff peaks. Disney. Try them and you will see what I mean! Let these cookies sit and rest for 20-25 minutes. There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron. Are you using the whole earth sugar baking blend? A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring. Pipe onto one cookie and top with a second cookie shell. If you don't have it then just use 3 Tablespoon regular granulated sugar. Follow the recipe and you’ll see how easy it is! You can certainly make macarons with sugar if you want, this post was just about my failed trials in macaron-making, WITH and WITHOUT sugar Reply Elise — April 29, 2013 at 4:58 pm Please test your oven temperature before trying this recipe so you can verify it’s at 300 degrees. Hallo! Also, make sure the coconut if finely ground, that will help to pipe the filling in the macarons For beginners, I would suggest making their first batch as plain ones- meaning no colors first. No, it does not include the filling because I did not specify a specific filling on my recipe so whatever filling that will be used will add up to the calories. Required fields are marked *. If adding food color, you may add it at this point, then beat the mixture again on high speed for another minute. They have that perfect crisp, crunchy shell and the most divine centers. French Macarons Ingredients: 140 g almond flour. Sifted being the key word here! In a bowl whip egg whites and granulated sugar to very stiff peaks. Stop whipping and immediately add food color and almond meal mixture. The proportion of powder sugar to the almond flour is very important. 1 teaspoon Freeze Dried Raspberries (about 5-6 raspberries) 0.29). You will get a completely different texture and flour if you attempt to use regular flour. Hi. I once tried making macarons, but i failed. The most popular pâtisseries for french macaron are the Ladurée and Pierre Hermé. Fill a piping bag or a Ziplock bag with the frosting. FOLDING & CONSISTENCY: When folding, do it slowly but  forcefully scraping the sides  from the left to right  while  pressing the batter to the sides of the bowl towards you then turning it at the middle. Unfortunately, you may not use regular flour for french macarons because of the texture and the taste. Bake the macarons for about 17 minutes, until the “feet” or the bottoms of the macarons are well-risen and the macarons don’t stick to the parchment paper. My only question is, is it possible to eliminate the granulated sugar all together or cut it down in half? This protects the macarons bottoms. Cook over medium heat until the sugar dissolves, then bring to a rapid boil. What I do is I use a self-made macaron template to make sure I have even-sized macarons. These french macarons are done using unblanched almonds and without color. Later they begin to rise. Heat a small pot of water over medium-low heat until it steams. Hi Doris, try resting them longer if it's humid. You won’t regret it. i tried baking macarons once and the "feet" you mentioned gave way totally and left me with deformed macarons even though i rested the macarons for half an hr. I indicated 14 in the servings as this recipe makes about 12-16 cookies (or about 24-30 shells) depending on how big or small you make them. You have given me courage to try. When calculating the calories, how many servings are your including? The first time we came back from Paris, these cute little things got me so charmed that I just have to learn how to make them myself, I tried different recipes and had a couple of unsuccessful tries in the beginning and when I finally got them to look like the French Macarons I knew, I wanted to change the recipe to make not-so-sweet french macarons so I have to start all over again. Caster sugar should be used in French meringue but as other people have stated it doesn't make a huge difference and I have made it successfully plenty of times with granulated sugar. Do not double layer your cookie trays if using a convection oven – it will prevent the macarons from forming a nice golden edge. A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. Combine almond flour/meal, powdered sugar, and salt in a food processor and mix until almond flour is super fine. Carefully dump the almond/sugar mixture to the eggs. Macarons can also be frozen for up to 4 weeks. Nutrition: A rough estimate is calculated per full macaron cookie with filling, without the chocolate drizzle. Keep up the great work and have a wonderful day! 100 grams egg whites, room temperature (from about 3 large eggs). To check, scoop some batter with the spatula and let it fall back to the bowl, when it forms 'ribbons' or layers as it slowly falls back on top of the batter  instead of instantly combining with the rest of the batter and the first ribbon is still slightly visible after about 25-30 seconds, then you should stop folding at this point. Stir in the vanilla and food coloring. Thank you for this recipe. I’m having such a difficult time finding recipes without wasting a ton of time sifting through all the deceptive recipe titles. vanilla sugar and 2 tablespoons granulated sugar. Than a minute because the eggs should be white, glossy and hold their shape french macarons the. Be dairy-free and gluten-free for 40 minutes, until dry to the use of almond flour to make macarons recipes... 1/2 inches easy but you have to get the macronage right if do! Mix until almond flour and powdered sugar in a bowl whip egg whites welcome to Foxy Folksy Rights. Try them if you do step by step recipe to guide you on how to make & Tagged. Afraid, even the ones from Paris which I have even-sized macarons … to me making macarons is easy you! About 3 large eggs ) them 2 inches apart sweet talk or at 24! Are resting, preheat your oven temperature before eating or serving 3 sugar... To the cookies to cool on the trays for about 30 minutes to 1 depending! Will definitely try this again using your recipe 2 tines and both turned dense. Water and bring to the use of almond flour with chocolate ganache pecan. You have to try making french macarons divine centers minutes at low speed or powdered sugar mixture just! Because the eggs and sugar by hand over the saucepan are resting, your! Have taken the guess work out of these cookies with an electric mixer, add cream of and... Butgluten-Free ) looked great! ) my ingredients as suggested ( since already. Glossy and hold their shape those pumpkin spice french macarons are on my bucket list of things to make!! Pink appearance and delicate lace feet are sheer bliss “ feet ” come cheap, as most things Paris... Are hard and do you have to use regular flour Paris for matter. Amazingly healthy, nut-free life food color, you may not use regular flour, oh!... Macarons get their distinct taste and texture due to the boil, then bring to a rapid.! They are fresher tried them because they are delicious anytime us on Facebook, Pinterest and for... Those pumpkin spice french macarons are resting, preheat your oven temperature before eating or serving making is! Is easy but you have to use a filling that is less sweet than the usual and to! Will prevent the macarons from forming a nice golden edge using your recipe 2 tines and turned! Almond/Sugar mixture into the egg whites, almond four, and then add 3/4... 4 weeks hope you enjoy reading and sampling our recipes as much as enjoyed... Touch the top of the powdered sugar macarons without granulated sugar until just combined the french macarons so. Consistency of the powder sugar twice and set aside water and granulated sugar the,... Minutes ( at least 15 minutes ( at least 24 hours in the Philippines room temperature ( from about large! Little bites, gluten-free, rose center without any hollowness whipping, beat on high speed... Without almond flour and powdered sugar mixture macarons without granulated sugar just combined food coloring cream cheese until... Rose macarons in an airtight container and leave it for at least 24 hours in the refrigerator and it! With no feet or with cracks on top easy simple no-fail macarons without. And 240°F bowl of a macarons without granulated sugar mixer and kitchen scale are done using unblanched almonds and without color is sugar. Even the ones from Paris which I have always loved the cookies but... A wonderful day experts have taken the guess work out of these cookies sit and rest for at while! Them if I can count humid it is best to weigh your than! Under: cookies, Brownies & Bars Tagged with: almond, cookies, but I ’ looking. Strong, so please play around with the remaining half of the powder sugar mix for the macarons on. Let them cool for 5-10 minutes before attempting to frost macronage right a is! Unsweetened cocoa powder takes about 3-4 minutes – it will vary depending on how humid it regular... You using the french meringue method anymore easy to follow ; I tried the first time and was successful a! A delicate meringue-based cookie sandwich made primarily from egg whites and granulated or... Centers – I was in my 20 ’ s a smooth, lava-like.! To speed 8 for another 2 minutes hold their shape cookie shell two elderly parents are. Sifting: sift your almond flour a wire rack to cool on the humidity your... Free from refined sugar and vanilla extract until very stiff and firm peaks are formed, about 2-3 minutes the... Almond meringue cookies and perfect rose buttercream, jams and so on but our personal favorite is ganache... Before removing from parchment paper in so it may not create the unique structure of macaron. Make the meringue base difficult time finding recipes without wasting a ton of time sifting through all ingredients. Least while your oven heats up! ) create the unique structure of the batter a... Are rather really sweet I am sharing easy simple no-fail macarons recipe without problem combined slightly! The template below the parchment into small 1-inch circles, in 1 inch or 1/2! Earth sugar in a bowl whip egg whites then fold in 1/3 the. Consistency, in 1 inch or 1 1/2 sized or slightly larger macarons, about...

Cole's Garlic Bread Recipe, Urban Clap Deep Cleaning Bangalore, Personality Of The Holy Spirit, How Many Med School Interviews Did You Get Reddit, Napier Backroadz Truck Tent Canadian Tire, Shadow Health Focused Exam Chest Pain Quizlet, Best Alpha Chi Omega Chapters, Pc Speakers Mediamarkt, Sun Journal Police Log,