Chocolate Macarons with Chocolate Ganache
Don’t hate my macarons because they don’t look like the French Laduree creations. Everyone who have ever tried to bake Macarons knows how hard it is to get the typical macaron look. They “like” to spread into odd shapes or crack on top. I already tried countless macaron recipes but they all didn’t turn out nearly as perfect as the Laduree’s versions. Probably has something to do with my ancient gas oven and my lack of patience 🙂
But don’t be scared to try these, because even if they don’t turn out as beautiful as the French masterpieces, they’ll still taste delicious. And if somebody dares to question the authenticity of your macarons, say it’s the German version – the Macaramburgers!
Ingridients for ca. 60 macarons
for the meringue:
- 200 gr almond flour
- 200 gr powdered sugar
- 40 gr unsweetened cocoa powder
- 100 gr granulated sugar
- 4 egg whites (separated 1-2 days before)
for the ganache:
- 250 gr milk chocolate bar
- 125 gr liquid cream
- 20 gr saulted butter
- Hand Mixer with whisk attachment
- Flour sifter
- Backing paper sheets
- Measuring cup
- Pastry bag with 8-10 mm tip (IKEA)
1. Place the granulated sugar and the egg wites into a bowl and mix everything on medium spead for about 30 sec. Then increase the speed to high and beat the mass for about 5 min until the mass gets white and stiff (liked whipped cream). Set aside.
2. Sift the almond flour through a flour sifter into a large bowl. Then sift through the cocoa powder on top of it and mix gently everything with a spoon.
3. Add the powder sugar to the almond flour/cocoa mixture and mix everything with the spoon.
4. Continuen to mix the meringue while gently folding the dry mixture into it.
5. Mix everything until everything is combined. The mixture should run like a slow-moving lava.
6. Fill the pastry bag with the batter and pipe out 2-3 cm rounds or peaks about 2 cm apart onto the baking sheets. Pick up the baking sheets and bang them against the work surface to help create the macaron foot. Let the rounds sit at room temperature for 20 minutes to dry the tops and ensure even cooking. Meanwhile preaheat the oven to 160°C (320°F).
7. Place one sheet at a time in the center of the oven and bake the macarons for 12 minutes. It might look like the macarons are too soft, but don’t worry. Once they’ve cooled down, they will get their tupical crisp top.
1. Warm the cream and the butter in a small saucepan over medium heat until it just starts
to boil. Add the chopped chocolate and stir until everything is smooth. Chill the ganache in the fridge for about 30 minutes.
2. Transfer the chilled ganache to the pastry bag and squeeze the
ganache to about the size of a cherry onto the center
of a macaron half.
Top with another half and press gently so that it looks like a mini hamburger. Refrigerate covered for couple hours before serving.
Photo by Xenia Kuhn & Vika Bobb
Thanks for reading,