Passover deserves a sweet touch, and what better way than with a truly artisanal macaron? This recipe exudes simplicity and refinement: with just a few essential ingredients and a little patience, you'll get macarons that are crisp on the outside and soft on the inside, topped with an irresistible dark chocolate ganache. Perfect for impressing your guests, or for treating your family!
Practical information
Preparation time: 35 minutes
Cooking time: 12 minutes
Estimated calories: approximately 85 kcal per macaron
Estimated average price: approximately 25 ₪ for the recipe
Ingredients
- 180g of icing sugar
- 180 g of almond flour
- 140g of egg whites
- 30g of cocoa
- 180 g of caster sugar
- 6 tablespoons of water
- 250g of dark chocolate
- 200g of liquid cream
- 40g of butter
Preparation steps
- Heat the water and caster sugar in a saucepan until it reaches 118°C. Meanwhile, whisk 70g of egg whites until stiff peaks form.
- As soon as the syrup reaches 105°C, slowly pour it into the beaten egg whites while continuing to whisk until the mixture reaches 118°C. You will obtain a beautiful meringue.
- Grind together the icing sugar, almond flour and cocoa until you obtain a very fine powder. Incorporate the remaining 70g of egg whites into this powder and mix until a thick paste forms.
- Add the meringue little by little to this mixture, then mix for at least 8 minutes to obtain a light and airy batter.
- Pour the batter into a piping bag and pipe small mounds onto a sheet of parchment paper that has been marked beforehand. Gently tap the tray to release any trapped air bubbles.
- Let it dry for a few minutes, then bake at 170°C for 12 minutes. Halfway through baking (after 6 minutes), rotate the tray for even cooking.
- Let the macarons cool after baking. Meanwhile, prepare the ganache: heat the heavy cream, then pour it over the finely chopped dark chocolate. Mix well and stir in the butter.
- Cover the ganache with plastic wrap, pressing it directly onto the surface, and let it cool in the refrigerator. Generously fill each macaron with ganache, letting it slightly overflow.
To ensure your macarons turn out perfectly, make sure the meringue is glossy and firm, and don't hesitate to use a kitchen thermometer to check the syrup temperature. The ganache will keep in the refrigerator for up to a week, making it ideal for preparing your macarons the day before your parties!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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