Dark Chocolate Macaron

A thin shell that cracks under the tooth to reveal a soft center and intense ganache. Look for a well-defined ruffled foot and a smooth surface without air bubbles.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Hard
• Calories: 607
• Protein: 14 g
• Carbs: 63 g
• Fat: 35 g

Ingredients

• 3 piece Egg ( whites only )
• 50 g White sugar ( for the meringue )
• 100 g Dark chocolate ( finely chopped )
• 100 ml Cream ( heavy liquid cream )
• 125 g Ground blanched almonds ( sifted )
• 125 g Icing sugar ( sifted )

Instructions

1. Preparing the almond-sugar mix

   Sift the almond powder and icing sugar through a fine sieve. The mixture must be an impalpable powder to ensure a smooth shell.

2. Whisking the egg whites

   Whisk the egg whites. When they start to foam, stiffen them with the granulated sugar until you get a firm, shiny 'bird's beak' on the whisk.

3. The macaronnage

   Incorporate the dry mix into the whites. Use a spatula, working from the bottom up. The batter should become shiny and fall back in a continuous ribbon.

4. Piping and resting

   Pipe regular small domes onto a baking sheet. Tap the sheet firmly on the counter. Let rest in the open air until the batter no longer sticks to your finger.

5. Baking

   Bake at 150°C. The ruffled foot should form after a few minutes. The shells are ready when they no longer wobble on their base when lightly pushed.

6. The ganache

   Heat the cream and pour it over the crushed dark chocolate. Stir in the center to create a smooth, shiny emulsion. Let set at room temperature.

7. Assembly

   Place a small dollop of ganache on one shell and cover with a second. Press lightly so the cream reaches the edges.

Chef's tips

• Use egg whites separated 2 or 3 days in advance for a more stable meringue.
• The ribbon must be continuous: if the batter breaks, continue the macaronnage gently.
• Wait 24 hours before eating: the moisture from the ganache needs to migrate into the shell for softness.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Take them out 20 minutes before serving.