CHOCOLATE GANACHE MACARONS

Make these foolproof chocolate macarons recipe with a delicious chocolate ganache filling, a perfect gift for any occasion

Mix the almond powder, powdered sugar and cocoa, then add an egg white and stir.

Cook the granulated sugar with the water and watch the temperature which should show 237°F / 114°C

Step 3 : Wp egg whites

When the temperature reads 237°F/114°C start beating the other egg white in the stand mixer on medium speed us until you have a frothy mixture.

Then as soon as it shows 244°F/ 118°C then lower the speed and incorporate the syrup gently on the beaten whites, then return to high speed until you obtain a shiny meringue with stiff peaks.

Stir the meringue into the first cacao mixture and with a spatula gently mix until you obtain a soft consistency and the famous ribbon of dough.

Using a pastry bag and a small round tip, poach balls on a baking sheet lined with parchment paper or on a silicone macaron baking mat.

Bake the macarons in a preheated oven at 320°F/160°C for 12-15 minutes, then let them cool slightly before peeling them off.

Add chocolate ganache on a shell then cover with a shell of the same diameter, place in the refrigerator for 1 hour before tasting

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