Chocolate macaron

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

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.

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Recipe components

Callebaut® ingredients

Chocolate macarons

Ingredients	Preparation
500g equal quantities of ground almonds and icing sugar 30g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 1kg Bag 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

Ingredients	Preparation
620g 35% cream 64g trimoline 400g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 70-30-38 80g Callebaut - Finest Belgian Milk Chocolate - Recipe N° C823	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.