Who doesn't dream of a macaron after a Passover meal? This recipe is quite simple and quick and will allow you to delight your guests (not this year due to the Covid-19 lockdown, so your children)!
Ingredients :
180g of icing sugar
180g of almond flour
140g of egg whites
30g of cocoa
180g of caster sugar
6 tablespoons of water
The ganache:
250g of dark chocolate
200g of liquid cream
40g of butter
Preparation :
Heat the water and sugar in a saucepan to a temperature of 118°C. Meanwhile, whisk the egg whites (70g, not 140g!) until the sugar reaches 105°C and gently fold it into the egg whites, which are now at 118°C.
Next, grind the icing sugar, almonds, and cocoa together into a very fine powder. Add 70g of egg whites (not 140g!) to this fine powder and mix until you have a thick paste. Then, gradually add the meringue. Mix for at least 8 minutes to create a light and airy batter. Pipe small mounds onto a baking sheet lined with parchment paper. Tap the baking sheet to release any air bubbles from the macarons. Let them dry slightly, then bake at 170°C (340°F) for 12 minutes, remembering to rotate the baking sheet after 6 minutes.
Let the macarons cool after baking, and then add the ganache until it overflows slightly!
Preparing the ganache:
Heat the heavy cream (shamnet) and as soon as it's hot, add it to the finely chopped chocolate and mix. Then add the butter. Cover the ganache with plastic wrap, pressing it directly onto the cream, and refrigerate.
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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