Dark Chocolate Macaron
Ingredients
- 3 pcEgg (whites only)
- 50 gWhite sugar (for the meringue)
- 100 gDark chocolate (finely chopped)
- 100 mlCream (heavy liquid cream)
- 125 gGround blanched almonds (sifted)
- 125 gIcing sugar (sifted)
Method
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.
- 1
Sift the almond powder and icing sugar through a fine sieve. The mixture must be an impalpable powder to ensure a smooth shell.
- 2
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
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
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
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
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
Place a small dollop of ganache on one shell and cover with a second. Press lightly so the cream reaches the edges.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container in the refrigerator for up to 5 days. Take them out 20 minutes before serving.
