The chocolatiest Macaron Recipe ever, with delicate meringue and milk ganache.For all lovers of dark chocolate. If you’re not one yet, you definitely will be after enjoying these macarons.
Ingredients for Macaron Recipe
185 g powdered sugar
185 g ground almonds
40 g baking cocoa
50 ml water
200 g sugar
150 g egg white
red pastry color paste color
200 ml cream
1 tablespoon sugar
200 g whole milk couverture chopped or Callets
50 g dark chocolate coating, chopped or in pellets
40 g butter
To make the ganache, bring the cream and sugar to a boil.
Put the chopped chocolates in the medium bowl and pour half of the cream-sugar mixture over them, mixing with a pastry spatula until all the chocolate has melted.
Then add the rest of the cream and mix until homogeneous.
Finally, add the butter in small pieces and mix again until a uniform mass that should be nice and shiny.
Pour the mixture into the smaller of the piping bags with round spout and let cool (seal piping bags with freezer clips, for example).
For the shells, mix the powdered sugar with the almonds and 30g of baking cocoa in a mutli grinder until evenly mixed and add to the large mixing bowl.
Add 75g of the egg whites and mix until very thick. Set aside-
Add the other 75 g of the egg whites to the bowl of the food processor, but do not turn it on yet.
Preheat the oven.
Bring the sugar and water to a boil in a small saucepan, stirring occasionally and watching the temperature.
When the sugar and water mixture reaches 228°F (this will be called the lauter sugar), turn on the food processor on high.
When it reaches 230°F, slowly pour the refining sugar into the bowl of the food processor, continuing to beat with the egg whites until stiff, forming meringue mixture.
Now add the red food coloring and let the egg whites beat until the meringue mixture is just lukewarm.
Add a little of the meringue mixture to the almond powdered sugar cocoa egg white mixture and mix until it is one-healed.
Gradually mix in all the meringue mixture and pour the resulting macaron mixture into the large piping bag fitted with a round nozzle.
Pipe the mixture onto the baking sheets (with baking paper), spacing out the dots by about 2 cm in diameter, using a macaron template if necessary. When piping, avoid the formation of peaks (when the dots are ready, remove the piping bag from the dots with a twisting motion as if you were piping a curl, without exerting pressure on the piping bag).
After piping, tap lightly against the tin from below to remove any air bubbles.
Pour the remaining 10 g of cocoa into the sieve and sprinkle it loosely over the dots.
Bake each tray for approx. 12 minutes, after 6 minutes turn once briefly (back edge then points to the front).
Let the macaron shells cool on the tray and then carefully pull them off the baking paper.
Assemble the macarons:
Sort the shells into pairs.
Place the two shells of the pair with the top side down and very carefully press a little on the smooth bottom side, which was on the baking paper.
Now generously drizzle ganache on these sides of one macaron shell and gently press the other macaron shell on top with the same side. When pressing, the ganache should spread evenly between the shells, the layer should be about 2-3 mm thick.
Proceed with all pairs in the same way and, if necessary, leave the macarons to infuse overnight in a closed tin in the refrigerator, ready!
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