Chocolate macaroons

The chocolate macaroons is one of the macaroons most sought after by gourmets. I invite you to discover this recipe of chocolate macaroons which I have assembled the two shells with a chocolate ganache flavored with orange.
Category : Petit four and macaroons
Difficulty : Confirmed
Servings : 8 people
Preparation time : 45 mins
Cooking time : 15 mins
Rest time : 15 mins
Total time : 1 hr 15 mins
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5 de 1 vote

Chocolate macaroons

Ingredients
  

  • 120 g egg whites
  • 90 g caster sugar
  • 130 g ground almonds
  • 190 g icing sugar
  • 15 g unsweetened cocoa powder

Chocolate orange ganache

  • 250 g dark chocolate 64% cocoa
  • 250 g whole liquid cream
  • 1 orange zest

Instructions
 

  • For the chocolate macaroons recipe, the weighings must be precise, it is very important. The almond powder must be sieved and then weighed in order to have the exact weight.
  • The egg whites should be at room temperature and if possible 2 or 3 days in the refrigerator beforehand.
  • In a container, pour the almond powder, sift the icing sugar and the unsweetened cocoa powder over it before mixing.
  • Start to whisk the whites at low speed to incorporate as little air as possible.
  • When the whites begin to foam, add the caster sugar little by little, then start to mix them again by increasing the speed of the beater gradually.
  • Continue until the whites form a thick peak. This can take around 5 to 10 minutes.
  • When the whites are completely whipped, put everything in a container.
  • Pour the dry mixture over the whites, then mix everything using a pastry scraper while lifting the mass. We must obtain a very homogeneous mixture.
  • Now it is the “macaronage” stage, which consists of crushing the preparation with a pastry scraper to soften it, and bringing up the albumin of the egg whites.
  • When the mixture becomes shiny and it is possible to form a ribbon, then the “macaronage” stage is completed.
  • Place the chocolate macaroons on a baking sheet covered with a sheet of greaseproof paper, using a pastry bag fitted with a medium size tip.
  • Finally, hit slightly the baking sheet 2 to 3 times on your work area to expel the air from the macaroon shells. Let the macaroons rest for 15 minutes at room temperature.
  • After resting, cook the macaroons in an oven preheated to 160 ° C, for 12 to 15 minutes while monitoring the cooking process regularly.
  • At the exit of the oven, pour a bit of water between the baking sheet and the greaseproof paper, wait 30 seconds then remove the macaroon shells and put them aside on a plate.
  • For the chocolate ganache, heat the cream until boiling. Then pour the cream over the melted chocolate and mix gently.
  • Add the orange zest (optional), mix and let the ganache cool in the refrigerator to obtain a creamy texture.
  • Finally, assemble the macaroon shells two by two with a touch of chocolate ganache. Now, you just have to taste these delicious chocolate macaroons.
The video is in French, but you can see the English subtitles.
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