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.

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