Method
Macarons
- Line a baking tray with baking paper, if you are not using a silicone mat.
- In a Robot-Coupe or blender, combine the almond powder, icing sugar and cocoa powder, and blend for 10 minutes to obtain a really fine powder. Mix in the first portion of egg whites.
- Put the sugar and water in a clean pot and cook to 120°C (use a sugar thermometer).
- In the meantime, put the second portion of egg whites in the bowl of an electric mixer and whisk until it reaches the meringue stage. Slowly add the cooked sugar to obtain an Italian meringue. Whisk until the meringue has cooled down.
- Mix approximately one-third of the meringue with the almond and cocoa mixture.
- Fold gently but thoroughly the rest of the meringue into the mixture until you obtain a homogenised paste.
- Using a piping bag with a small plain nozzle, pipe little round shapes 2–3cm wide onto the baking tray or silicone mat.
- Let them dry on the bench for up to 2 hours.
- Preheat the oven to 170°C.
- Bake for 17 minutes. Once cooked, let the shells cool down on the tray.
Ganache
- In a pot, melt the butter and cream together, then pour over the chocolate. Mix well and allow to cool until firm.
To assemble
- Put the cooled and rm ganache into a piping bag with a plain nozzle.
- Pipe in the middle of the flat side of a shell a small amount of the ganache, then put another shell on top. Holding the macaron in both hands, very slowly turn each shell in the opposite direction, backwards and forwards, to spread the ganache evenly until it reaches the side of the shell.
- Put in an airtight container in the fridge overnight before eating.
Chef’s note
You can keep these macaron shells for a month, stored in an airtight container.
Reviews (1 ratings)
Rated 5 out of 5
Lillian Tanoa
Rated 5 out of 5
Oh love macarons with a passion. Still need practice to get them right. My first batch wasnt to bad, my second batch was… see more
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