Chocolate Macaroons
PrintIngredients
- For the macaroon shells100 g sugar2 egg whites (37 g)20 ml water120 g almond powder80 g icing sugar2 egg whites (37 g)1 drop of brown food colouringFor the chocolate ganache126 g Oberweis dark chocolate pastilles95 g liquid whipped cream40 g butter20 g sugar
Instructions
The meringue
1. Beat the 2 egg whites with an elec- tric mixer.
2. Boil the sugar with the water until it reaches a temperature of 116 °C. At this temperature, gradually pour the molten sugar over the beaten egg whites and beat at high speed. Leave to cool.
3. Preheat the convection oven to 170 °C.
4. Mix the almond powder, the icing sugar, the egg white and the drop of colour.
5. Gradually add the previously pre- pared meringue to this mixture.
6. Beat the mixture until it has a slightly liquid texture.
7. Using a piping bag, place nut-sized pastry dollops onto a baking tray lined with baking paper. Place in the oven for 15 minutes. The oven door can remain ajar so that the steam can escape.
The ganache
1. While the macaroon shells are baking, prepare the ganache. Bring the cream and sugar to a boil.
2. Carefully pour this hot mixture over the chocolate pieces. Stir until the mixture has melted.
3. Add the softened butter and stir until smooth and shiny. Mix the mix- ture.
4. Pour the ganache into a disposable piping bag with a smooth tip and set aside.
Assembly
1. Take the macaroon shells out of the oven and let them cool down.
2. Put some ganache on one half and combine with a second half. Assemble all the macaroon halves in the same way.
Recipe : Jeff Oberweis, Director of the House Oberweis