Chocolate macaroons
BY THE WAY, ganache is a confectionery chocolate cream made with cream. It is used as a filling or decoration for confectionery.
- proteins – 4 pcs.
- powdered sugar – 50 g
- sugar – 200 g
- ground almonds – 100 g
- cocoa powder – 25 g
- chocolate (50% cocoa) – 125 g
- cream with 9% fat content – 30 ml
- Milk
- Prepare the ganache the day before. Break the chocolate into small pieces. Bring the cream and milk to a boil in a saucepan. Add the chocolate and cook, stirring with a wooden spoon, over low heat until the mixture returns to a simmer. Remove from heat, pour into a bowl, and cover with plastic wrap, placing it directly on the surface of the mixture. Let cool, then refrigerate for 24 hours.
- Separate the yolks from the whites. Cool the whites thoroughly. Mix the ground almonds, sugar, and cocoa powder. Line a baking sheet with parchment paper and spread the mixture in a thin layer. Bake in a preheated oven at 150°C for 5 minutes. Then sift the mixture through a sieve.
- Beat the chilled egg whites until stiff, gradually adding the powdered sugar. Add the almond mixture.
- Using a wooden spatula, gently stir from bottom to top.
- Transfer the dough into a pastry bag and pipe 3-4 cm diameter circles onto a parchment-lined baking sheet, spacing them 4-5 cm apart. Let dry for 1 hour. This will prevent the macarons from cracking during baking. Bake in a preheated oven at 150°C for 10 minutes. Remove from the oven and let cool.
- Transfer the ganache to a pastry bag. Carefully turn the macarons over and spread the ganache over half of them. Top with the remaining macarons.
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