Macaroons with Chocolate Ganache

Macaroons with Chocolate Ganache

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  • Course: Desserts

Made with these products:

Ingredients

Macaroons
3 egg whites
120g caster sugar
120g icing sugar
140g ground almonds
30g cocoa powder
½ tsp. vanilla extract

Chocolate Ganache
50g chocolate (70% cocoa)
200ml double cream
100g sugar

Makes: 20 x 7cm or 40 x 3cm
Preparation time: 10 minutes plus cooling
Cooking time: 20-45 minutes depending on size
Tools: Power Whisk / Food Processor / Flexi Beater

What is a Macaroon?

The original macaroon was a small sweet cake consisting largely of ground almonds. The light meringue-like cookie is a typical French confectionary and can be made using a variety of flavours, including pistachio, coconut, chocolate and almond.

Method


Macaroons

  1. Attach the Power Whisk. Add the egg whites and sugars, and make a Swiss meringue. Set the temperature to 60°C, press the pulse button and set the speed to maximum.
  2. When the temperature is reached hold it at that for 2 minutes to ensure the contents are heated evenly. Turn the temperature off. Press the pulse button and set the speed to maximum. Whisk the mixture until the temperature reaches 35°C. Fold in the rest of the ingredients.
  3. Take the bowl off the machine and either use immediately or store in the fridge until ready to use.
  4. Spoon into a piping bag. Line two baking trays with silicone paper, then pipe a small piece of the mixture in either corner underneath the paper to stick the paper to the tray. Pipe out the macaroons (decorate the larger ones with a flaked almond).
  5. Bake in a preheated oven at 140ºC/275°F/Gas 1, 20 minutes for the small macaroons and about 45 minutes for the larger size. Allow to cool for 10 minutes and then remove carefully from the silicone paper.


Chocolate Ganache

  1. Grate the chocolate in the Food Processor using the thin shredding disc on speed 3.
  2. Attach the Flexi Beater, set the temperature to 120ºC and the speed to stirring 1. 
  3. Put the cream and sugar into the bowl and bring to the boil. 
  4. Turn the temperature off. Add the chocolate and continue to beat until the chocolate has melted.


Sandwich the macaroons in pairs with a spoonful of chocolate ganache.

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