We love to buy and taste macaroons, but why not make them at home instead? It will be more authentic, right? Yes, it has a reputation of being difficult but don't panic we are here to guide you! With our indications it will be impossible for you (even if you don't really feel able) to miss them, we promise!
- 100g dark chocolate
- 10cl full cream
- 100g almond powder
- 150g icing sugar
- 2 tbsp icing sugar
- 2 tbsp cocoa
- 2 egg whites
- 1 mixer, 1 sieve and 1 electric mixer (otherwise you might get sore arms!)
Let's go, it's time to make your little macaroons, you'll get there!
The first step? Very simple, you just need to heat 100ml of liquid cream over low heat. Now that your cream is hot, you can remove your saucepan from the heat and pour in the chocolate. Come and whisk so that your chocolate melts gently.
Now place this preparation in a small container then cover with cling film (this will prevent any contact with the air) and leave to cool.
For the macaroon biscuit, in a mixer, add 150g of icing sugar, 100g of ground almonds, and 2 tbsp of cocoa. Then mix to obtain a fine powder. Pass the powder through a sieve.
Incorporate 2 egg whites in a bowl to whisk them. Gradually add the 2 tbsp of icing sugar. The icing sugar makes it possible to obtain very fresh egg whites. To find out if the whites are firm, turn the bowl over, the preparation should not fall. Incorporate the egg whites into the powder.
As a little apprentice pastry chef, it's now the macarooning stage: work the dough with a spatula. Be careful not just anyhow: just slide the spatula under the preparation and bring it back up. Do you get a smooth and consistent batter? It's perfect ! Be careful, the dough must not become liquid! It should be able to snap back into place when you lift it with the spatula. Now put your preparation in a piping bag.
Last step, will you succeed? Better for you otherwise your macaroons will look very sad! But no pressure we will tell you how to give shape to all this! With the piping bag, form small domes of 3 to 4 cm. Leave the paste to air dry for 40 minutes. After drying, bake at 14 degrees for 12 to 15 minutes.
Once the macaroons are cooked and cooled, you have to garnish them with chocolate ganache. And that's it! So that's satisfying, isn't it? You can brag to everyone saying that you are the chef of macaroons!
PS: For an optimal tasting we advise you not to eat them before the next day. Yes, for you, a true little greedy, it's a torture to have to wait, but we assure you that they will be better!