Macarons are small cakes of French origin made with almond powder and a ganache that is placed between two macaron shells. It is a dessert that often seems very difficult to make because it requires key techniques and ingredients to be successful. Indeed, it is often total joy when we have succeeded in making macarons because they are considered too delicate … They are generally colored or not and are eaten with tea or coffee. In this article, I offer you the detailed recipe for delicious chocolate macarons
INGREDIENTS
- 125 g almond powder
- 125 g icing sugar
- 135 g fine caster sugar
- 50g times 2 of egg whites at room temperature (very important)
- 15 g cocoa
- 35 g of water
- 155g of liquid cream
- 25 g of glucose
- 35g butter
- 100 g dark chocolate
- 100g whole milk
- 5g of glucose
- 200 g whole cream
- 6 g gelatin 180 g milk chocolate
Total time
Preparation: 45 min Cooking: 12 min Resting: 8h
PREPARATION
1
To prepare your macaroons, I suggest you first prepare the baking paper. To do this, draw the 3.5cm diameter circles with a felt-tip pen, you can use a 3.5cm diameter nozzle. You can also use icing sugar, in this case dip a 3cm diameter nozzle or round cookie cutter in icing sugar and place it on the baking paper so that it leaves traces of circles.
2
To start, you need to make a nice chocolate ganache. In a saucepan, pour 155 g of whole cream, add the sugar, mix and place on a low heat then bring to the boil.
3
Crumble the chocolate, pour into a salad bowl and add the hot cream in three stages and create an emulsion. Pour the first part, wait a few seconds for the chocolate to melt a little and mix well with a spatula. Add the second part of milk, mix then the third part and mix
4
Add the butter and mix everything until the mixture is smooth and homogeneous. Cover with cling film and leave to rest for at least 4 hours or overnight in the refrigerator.
5
It's time to prepare the macaron shells. In a saucepan, pour water and sugar to make the syrup. Mix gently and put on low heat to melt the sugar. If the sugar is not fine enough, it must be sieved.
6
At the same time, sift the almond powder, cocoa powder and icing sugar and pour into a bowl. Mix everything well with a whisk. The ideal here is to have a very fine powder. So don't hesitate to mix the powders again before using them.
7
Beat the first part of your egg whites in a mixer, when the syrup is at 118 degrees, pour a drizzle into the eggs and continue to beat them at medium high speed until completely cooled. 6-8 min by then. The goal here is to have a very smooth, compact and slightly sticky meringue
8
In the bowl containing the powders, add the second part of the egg whites and incorporate all the powders into the whites until everything is well combined.
9
Now do a time for time. Add part of the meringue and mix well with a soft silicone spatula or a horn. Then add the second part and mix very gently. Macaron by working the preparation well and stirring against the sides of the bowl. The result should be a smooth, flexible dough with a certain ribbon effect.
10
Put the dough in a piping bag and place in the circles of the baking paper prepared beforehand, dress on a baking sheet lined with baking paper or on the back of a baking sheet. Make small circles 3 cm in diameter. The dough should fall back slightly when you dress it. Tap a little to make the bubbles rise and off you go for about 12 minutes of cooking at 170 degrees. Open the oven from time to time to let the heat escape.
11
Remove from heat when the top of the macarons no longer moves, remove and let cool completely.
12
Remove the ganache from the refrigerator, rework everything, mixing well, then put in a piping bag.
13
Poach the macarons with ganache and assemble them. Refrigerate for 24 hours and let them return to room temperature before tasting them. 
Enjoy your meal
