Chocolate Macarons
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Chocolate macarons
| Ingredients | Preparation |
|---|---|
|
500 g
equal parts of ground almonds and icing sugar
30 g cocoa powder Callebaut CP 85 g egg whites |
Process in the food mixer to obtain an almond paste. |
| 80 g egg whites | Whip. |
|
225 g
sugar
60 g water |
Heat and pour over the whipped egg whites to obtain an Italian meringue. When it has cooled down, mix in the almond paste. |
| Shape into macarons and place on a baking sheet with baking paper. Bake at 160°C for approximately 10-12 minutes. | |
Chocolate ganache
| Ingredients | Preparation |
|---|---|
|
620 g
cream 35%
64 g trimoline 400 g dark chocolate Callebaut Strong 70-30-38NV 80 g milk chocolate Callebaut Select 823NV |
Bring to the boil and pour over the chocolate in two batches. |
| Blend until you have an emulsion and leave to cool. Spread the ganache between two macaron shells. | |
