Macarons au Chocolat
MACARON DOUGH DIRECTIONS
INGREDIENTS
60 g Cocoa Paste
150 g Almond flour
150 g Icing sugar
55 g Egg Whites
150 g Caster sugar
50 g Water
Just a Little Cocoa Powder
1. Sift the icing sugar with the ground almonds.
2. Melt the chopped cocoa paste to melt at 50°C.
3. Stir the first weighing of egg whites into the icing sugar and ground almond weighing.
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
180 g Guanaja Dark Chocolate
20 g Cocoa Paste
70 g Unsalted Butter
1. For the ganache, bring the cream to a boil.
2. Pour it in three batches over the previously melted chocolate.
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.