Dark Chocolate Macaroons
Dark Chocolate Macaroons
For 40 Macaroons
1 hour of preparation and 12 minutes of cooking per macaroon sheet
Ingredients
Macaroon Shells
¾ cup ground almonds
1 1/3 cup powdered sugar
½ cup egg whites
¾ cup sugar
3 ½ Tbsp water
Powdered coloring (Sufficient quantity)
Le Noir 68% Ganache
¼ cup cream
50 g Valrhona Le Noir 68% Baking Bar
Preparation & Assembly
Macaroon Shells
- Sift the powdered sugar
- Mix together the ground almonds and the sifted powdered sugar. Set aside.
- Heat the sugar with the water up to 230F
- Beat half of egg whites and pour the sugar syrup onto the beaten whites while continuing to beat them, and continue until the mixture is lukewarm (around 115F).
- Add the other half of unbeaten egg whites and the coloring to this mixture.
- Add the powdered sugar/ground almonds.
- With the pastry bag , pipe the shells (around an inch in diameter) on the baking sheetpan covered with parchment paper.
- Place in a 300F oven for around 12 minutes.
Le Noir 68% Ganache
- Bring the cream to a boil.
- Melt the chocolate.
- Gradually pour the cream over the melted chocolate. Let it set for a few hours.
- When the ganache has set, spread some on the flat side of a macaroon and stick another macaroon on top
Chef’s tips:
These macaroons can easily be stored in the freezer for around 3 weeks. Remove 1 hour before serving.
