These filled chocolate macaroons provide three sensations As we toasted in : First crispy and soft and then fondant.
Ingredients 6 large stuffed macaroons:
• 2 egg whites
• 120 g icing sugar
• 70 g ground almonds
• 10 g of cocoa powder
For the ganache :
• 65 g grated chocolate 70 % cocoa
• 40 g of milk
• 60 g butter, softened
preparation:
1 . Mix and sift together the icing sugar, ground almonds and cocoa
2 . Whisk the egg whites until stiff , then add it, and gently with a spatula , the above mixture : the dough should be almost runny
3 . With a pastry bag made 12 discs of dough (6 to 7 cm in diameter) on a baking sheet lined with parchment paper and let stand 15 minutes at room temperature
4 . Cook chocolate macaroons 15-18 minutes at 140 ° -160 ° C
5 . Let macaroons cool on a wire rack
Then prepare the ganache :
1 . Boil the milk, then remove from heat and add the chocolate, in 2 times, while mixing with a wooden cuilllère : the mixture should be perfectly smooth
2 . Stir the butter into the warm melted chocolate
3 . Let the ganache cool until it is slightly pasty consistency
Proceed to feed macaroons :
1 . Spread some ganache ( about 3-4 mm in height) of 6 buttons, then top each with a second macaron
2 . Arrange the filled macaroons on a plate, cover with cling film and put them in charge for 48 hours , so that your buttons are at the top , that is to say -crisp soft - melting
• 2 egg whites
• 120 g icing sugar
• 70 g ground almonds
• 10 g of cocoa powder
For the ganache :
• 65 g grated chocolate 70 % cocoa
• 40 g of milk
• 60 g butter, softened
preparation:
1 . Mix and sift together the icing sugar, ground almonds and cocoa
2 . Whisk the egg whites until stiff , then add it, and gently with a spatula , the above mixture : the dough should be almost runny
3 . With a pastry bag made 12 discs of dough (6 to 7 cm in diameter) on a baking sheet lined with parchment paper and let stand 15 minutes at room temperature
4 . Cook chocolate macaroons 15-18 minutes at 140 ° -160 ° C
5 . Let macaroons cool on a wire rack
Then prepare the ganache :
1 . Boil the milk, then remove from heat and add the chocolate, in 2 times, while mixing with a wooden cuilllère : the mixture should be perfectly smooth
2 . Stir the butter into the warm melted chocolate
3 . Let the ganache cool until it is slightly pasty consistency
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1 . Spread some ganache ( about 3-4 mm in height) of 6 buttons, then top each with a second macaron
2 . Arrange the filled macaroons on a plate, cover with cling film and put them in charge for 48 hours , so that your buttons are at the top , that is to say -crisp soft - melting
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