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Serves 4 :
– 250 g of almond powder
– 300 g of confectioners’ sugar
– 220 g of egg whites (about 6 eggs)
– 180g of granulated sugar
– 30 g of unsweetened cocoa
Preparation of the shells:
Preheat the oven to 170°C.
Stir the almond powder, confectioners’ sugar, and cocoa together. Beat the egg whites until stiff and gradually add the granulated sugar. Stir for two more minutes until well mixed, smooth, and consistent.
Add the almond powder, confectioners’ sugar, and cocoa. Gently mix using a spatula to avoid breaking down the egg whites.
Once everything is mixed, form the half-macaroons on parchment paper using a 6mm pastry bag. Each half-macaroon should be bent slightly. Be careful to leave 2cm of space between each macaroon.
Bake the macaroons and lower your oven temperature to 150°C.
Bake for about 10 minutes (cooking times may vary depending oven).
The macaroon should not brown much.
Check the cooking by removing a macaroon. It should come off fully without sticking.
Preparation of the chocolate ganache:
Melt 100g of pastry chocolate in 40g of whipping cream. Add 20g of butter and let cool.
Garnish a shell with a touch of ganache, and then add another shell to form the macaroon.
Let stand for at least 2 hours to allow the flavours to refine. Enjoy!
Advice from Vincent
To more easily remove the macaroons, run a tiny bit of water between the cookie sheet and the parchment paper when it comes out of the oven, allowing the excess to drain. Peel off the macaroon within one minute to keep them from soaking up water.