Chocolate macarons

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Chocolate macarons

For 20 macarons

Preparation time: 1h, Cooking time: 11minutes * 2

Macarons Italian meringue

[ingredients title=”Ingredients”]

• 130g almond powder
• 20g cocoa powder Kaoka
• 130g icing sugar
• 55g egg whites
• 145g granulated sugar
• 35g water
• 55g egg whites
• few drops of natural red colorant

[/ingredients]

Chocolate ganache

[ingredients title=”Ingredients”]

• 260g liquid cream 35% UHT
• 25g sugar
• 230g Guanaja chocolate
• 90g butter

[/ingredients]

PREPARATION

Macarons Italian meringue

• In a saucepan melt and cook the sugar with water until 121°C.

• Whisk the first weighing egg whites and when they become foamy add the syrup ( water + sugar rose to 121 ° C).

• Beat until whites take the consistency of meringue . Add a few drops of colorant and beat until the preparation becomes warm .

• Place in a blender almond powder , icing sugar and cocoa powder Kaoka and grind.

•  In a bowl , mix together the ground almonds , icing sugar , cocoa powder and 2nd weighing of egg whites.

• When the meringue is cool, add it to the second mass in 3 times .

• Mix with a spatula until the mixture is smooth and glossy and form a band .
• Preheat oven to 175 ° C.
• Place the mixture in a piping bag fitted with a 8 pipe .
• Poach 3cm diameter macaroons on a plate covered with parchment paper or Silpat .

•  Leave for 20 minutes. The macaron should no longer stick to the finger.

•  Bake for about 11 min . The macarons are cooked when they take off the plate.

Chocolate ganache

• In a saucepan bring to boil the cream and sugar.
• Pour the cream over the chopped chocolate.
• Mix with a wooden spoon and add the butter .
• Whisk and mix if necessary.

• Let cool and reserve until the ganache is thickened.

MONTAGE

• Return 1 shell of 2.

NB: You can decorate your shells with melted chocolate

• Garnish with ganache and then close it.

•  Put in an airtight container and leave to mature in the fridge 12 hours before eating .