MACARONS AU CHOCOLAT

Hi,
Here we are, this is the last recipe of this Special Chocolate Week. I hope you enjoyed! I promise you more Special weeks! I have already ideas for the spring time!
As it should be, we are finishing with the best: the MACARONS AU CHOCOLAT.
But I have to confess: this recipe is not a Pierre Hermé’s one. It is my adaptation of two other French specialists of Macaron recipes (Christophe Felder and Mercotte). But it’s chocolate and there are Macarons, so I thought you will not blame me for going off the rails…
And if you are like me, obsessed with Macarons, you can also have a look at the Gingerbread Macarons.

macarons au choco

 

MATERIAL:  
Perforated aluminum sheet pan
Parchment paper
Piping bag and nozzle nº8
Thermometer

 

INGREDIENTS:

For the ganache:
100g chocolate (55%)
50g + 150g  heavy cream

For the macarons:
2*55g egg white
5g sugar
150g icing sugar
140g almond meal
20g cacao powder

150g sugar
50g water.

INSTRUCTIONS:
For this recipe I use a whipped ganache, so you need to prepare your ganache the day before.

For the filling (ganache):
1. Chop the chocolate and melt the chocolate over a hot water bath. Meanwhile, bring the 50g heavy cream to the boil and pour it on the chocolate in 3 times. Stir (emulsify) until the cream is totally incorporated.
2. Then, pour the 150g cold cream and emulsify again.
3. Set aside in the fridge during the night.
4. The next day, whip it as a whip cream.
Your ganache is ready to fill the macarons.

For the Macarons:
1. Sift almond meal, icing sugar and cacao powder.
2. Prepare the sirup for the Italian meringue: place the water and sugar in a pan and bring it to a boil. At the same time place 55g white eggs in the bowl of an electric stand mixer fitted with a whisk attachment. When the sirup is about 95ºC, begin to beat the eggs.
3. When the sirup is about 118ºC and the eggs quite thick but not too much, decrease the speed of the mixer and pour the sirup (along the bowl’s side to avoid splashes).
4. Keep on beating the meringue until the bowl becomes cold again.
5. Add the second 55g white eggs to the meringue but beating slowly until incorporated.
6. Turn off the mixer. Remove the whisk attachment and put the paddle attachment.
7. Add the powder and stir at low speed.
8. Pour the mix in a piping bag and pipe on a paper parchment. Bake for 10-15 minutes at 160ºC. At home I bake them for about 12 minutes but you have to try with your oven. Remove them from the oven and place on a rack and let them cool.

When they are cool, fill them with the ganache and set aside in the fridge for 24 hours before eating (I know, that is the most difficult part!).

macarons au chocolat

macarons au chocolat

macarons au chocolat

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