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PF & Coconut Panna Cotta
 

CHOCOLATE MACARONS

Original recipe by Elizabeth Ginger, L’École Valrhona Pastry Chef 
Category: Snacking cakes
Difficulty: Intermediate
 

INGREDIENTS

Chocolate macarons:
341g almond flour
348g confectionner's sugar
136g egg whites
14g VALRHONA COCOA POWDER
280g sugar
68g water
113g egg whites
 
Chocolate ganache Manjari:
53g TANARIVA 33%
292g  MANJARI 64%
436g heavy cream
76g butter
42g honey
  

INSTRUCTIONS

Chocolate macarons:

  • Sift together the confectioner's sugar, Cocoa Powder and the almond flour.
  • Place the water and sugar in a small pot on high heat.
  • Place the 113g of egg whites in the bowl of the stand mixer with a whisk attachment.
  • When the sugar reaches 243˚F (117˚C), remove from the heat.
  • Turn your mixer to high speed, and once the egg whites reach a medium stiff peak, turn the mixer to 2nd speed and slowly add the sugar in a steady stream down the side of the bowl.
  • As soon as all of the sugar has been added, turn the mixer to high speed and whip until the mixture is stiff but still creamy and has slightly cooled to warm to touch.
  • Place the meringue in a separate bowl to cool.
  • Add the 136g of egg whites and the sifted dry ingredients into the stand mixer and mix on low speed until just combined with a paddle.
  • Add 1/4 of the meringue into the paste and mix well. Remove from the mixer and add 1/4 of the meringue at a time for 3 additions by hand.
  • Mix until the peaks are gone and the batter flows nicely. This is called "macaronage!"
  • On a half sheet tray covered in parchment, pipe the macarons into a stencil to help get perfectly round, even macarons.
  • Rest for 10-20 minutes or until you can lightly touch the cookie without it coming off on your finger. 
  • Bake at 340˚F in a convection oven for 11-14 minutes depending on your oven. Turn your pan halfway through baking

 

Chocolate ganache Manjari:

  • Melt the chocolates TANARIVA 33% and MANJARI 64% Dark Chocolate on a double boiler 3/4 of the way and remove from heat.
  • Heat the cream and honey to 131˚F (55°C).
  • Add in 1/4 of the hot cream to the chocolate at a time, whisking to emulsify. Continue until all of the liquid is added and fully emulsified.
  • Let cool to 104˚F (40°C).
  • Add the butter and emulsify with an immersion blender.
  • Pour into a wide containers and cover with plastic wrap touching the surface. Leave in a cool spot to set for several hours.
  • Put the set ganache in a piping bag to fill your macarons.