Dark chocolate macaron

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

Looking for a balanced macaroon recipe that always works? This one will definitely bring you the light crisp moist texture you’re after. The Ganache has an intense chocolate taste for instant pleasure.

Recipe components

Chocolate macarons

IngredientsPreparation
  • 500g
    equal quantities of ground almonds and icing sugar
  • 30g
    Cocoa powder
  • 85g
    egg white

Process in the food mixer to obtain an almond paste.

  • 80g
    egg white

Whip.

  • 225g
    sugar
  • 60g
    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

IngredientsPreparation

Bring to the boil and pour over the chocolate in two batches.

Blend until you have an emulsion and leave to cool. 

Finishing

Spread the ganache between two macaron shells.