Macarons with Chocolate Ganache

Takes 90 minutes | Serves 30 |

Ingredients

360 g ground almonds
360 g powdered sugar
260 g egg whites
360 g sugar
60 g water
3 g Food Colors
240 g cream
170 g dark chocolate
70 g unsalted butter

Steps

Macaron Shells

• Process almonds and icing sugar, sieve into a bowl. Add 130g egg whites into a well in the center, leave aside.
• Heat caster sugar and water to simmer. Whisk 130g egg whites in a mixer at medium speed.
• Increase sugar syrup temperature to 119°C. Pour into egg whites, whisk to stiff peaks. Add color if desired.
• Fold meringue into almond mixture in three parts for a ribbon-like consistency.
• Pipe onto mats and bake at 140°C for 19-20 minutes.
• Cool macarons on racks before peeling off. Pair and prepare for filling.

Chocolate Ganache Filling

• Heat cream to approximately 80°C, without boiling.
• Pour warm cream over chocolate and add butter. Stir until mixed.
• Chill ganache slightly until it begins to crystallize but is not hard.
• Pipe the ganache onto one macaron shell and sandwich with another.