Macaroons with Italian Meringue

Macaroons with Italian Meringue

Dark chocolate ganache

250 gr of chocolate (good quality)
200 gr whole cream
40 gr softened butter
Start by heating the cream until it is boiling, then pour it over the chocolate;
let steep for 2 minutes then start mixing starting at the center as pictured;
When the chocolate has melted, add the butter in small cubes and mix.
Cover with contact with the film paper and allow to cool.



120 gr of almond powder

120 gr of icing sugar

120 gr of granulated sugar

80 gr of egg white

25 gr of bitter cocoa

40 gr of water

NB: You must separate the egg whites from the yellows 3 days in advance.

Sift the almond powder, icing sugar and cocoa together very well; You can repeat the process 3 times until the mixture becomes very light and lump free.
To prepare the Italian meringue, pour the sugar into a saucepan, add the water and put on low heat for a few minutes;
When the syrup reaches 110 ° C you start beating the egg whites + a pinch of salt at the higher speed robot;
When the syrup reaches 118 ° C you remove it and start pouring it onto the egg whites while continuing to beat at medium speed;
when all is incorporated, increase the speed and continue beating until completely cool for about 10 minutes or until you get the bird’s beak as in the picture.

Macarooning phase:

Add the dry ingredients to the Italian meringue, and start mixing thoroughly (as when preparing a sponge cake) until you obtain a homogeneous machine.
Put the preparation in a pastry bag, with a simple socket, and on a baking tray, put baking paper or Silpat (silicone non-stick cooking mat) and start making circles of 3 centimeters in diameter.

Crusting phase:

Keep the plates in a dry corner for at least 40 minutes or until your macaroons do not stick to the fingers.
Preheat your oven to 150 ° C, and bake your macaroons for 13 to 15 minutes or until it becomes dry and hard to the touch.
Macaroons with Italian Meringue
Let your macaroons cool before removing them from the plate;
Put the ganache in a piping bag (the same sleeve as for the macaroons) and start collecting your pieces.
Put in a hermetic box (remember to separate your floors of macaroons with parchment paper) and refrigerate for at least 24 hours # if you can resist;);)

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