Macarons au Chocolat
MACARON DOUGH INGREDIENTS
DIRECTIONS
60 g Cocoa Paste
1.
150 g Almond flour
2. Melt the chopped cocoa paste to melt at 50°C.
150 g Icing sugar
3. Stir the first weighing of egg whites into the icing sugar and ground almond weighing.
55 g Egg Whites 150 g Caster sugar 50 g Water Just a Little Cocoa Powder
Sift the icing sugar with the ground almonds.
4. Boil the water and caster sugar to 118°C. 5. As soon as the syrup reaches 115°C, at the same time, start whipping the second weighing of egg whites. 6. Pour the syrup cooked at 110°C over the egg whites. Whisk and let cool to 50°C before adding them to the first preparation. 7. Mix and add the melted cocoa paste at the same time, letting the mixture fall. 8. Pour into a piping bag n°11. 9. Pipe rounds of dough about 3.5cm in diameter while spacing them 2cm apart. 10. Sprinkle lightly with cocoa powder. 11. Lightly tap the baking sheets and let it crust for 30 minutes. 12. Preheat the oven to 175°C fan. 13. Bake for 9 minutes, opening the oven door twice in the middle of cooking very quickly.Remove from the oven and slide the macarons onto wire racks.
DARK CHOCOLATE GANACHE INGREDIENTS
DIRECTIONS
200 g Liquid Cream
1.
180 g Guanaja Dark Chocolate
2. Pour it in three batches over the previously melted chocolate.
20 g Cocoa Paste 70 g Unsalted Butter
For the ganache, bring the cream to a boil.
3. As soon as the mixture reaches 50°C, add the butter cut into small pieces. Emulsify until the ganache is smooth. 4. Cool until creamy. 5. Garnish the macarons with the ganache.