DARK CHOCOLATE MACARONS

Name: DARK CHOCOLATE MACARONS
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: European, French, Mediterranean
Ingredients: ¾ cup almond flour; 1 ⅓ cup confectioner's sugar; ¼ cup Valrhona COCOA POWDER; ½ cup egg whites; ¾ cup sugar; 3 tbsp water; ¼ cup cream; 1.76 oz CARAÏBE 66% Dark Chocolate

13 steps

Prep:1hCook:12min

Updated at: Thu, 17 Aug 2023 14:11:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2284.2 kcal (114%)

Total Fat82 g (117%)

Carbs358.8 g (138%)

Sugars338 g (376%)

Protein38 g (76%)

Sodium226.7 mg (11%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Macaron Shells:

¾ cupalmond flour

1 ⅓ cupconfectioner's sugar

¼ cupcocoa powder

½ cupegg whites

¾ cupsugar

3 Tbspwater

Dark Chocolate Ganache:

¼ cupcream

1.76 ozcaraïbe 66% dark chocolate

Instructions

Macaron Shells:

Step 1

Sift the confectioner's sugar.

Step 2

Mix together the almond flour, the sifted confectioner's sugar and the COCOA POWDER.

Step 3

Heat the sugar with the water to 230°F (110°C).

Step 4

Begin whipping half of the egg whites in a stand mixer on medium speed. Once they are at soft peaks, slowly pour the sugar syrup onto the beaten whites. Continue whipping until the mixture is lukewarm (around 115°F [46°C]).

Step 5

Add the other half of the unbeaten egg whites to the dry ingredients, to create a paste.

Step 6

Add the whipped egg whites into the paste mixture in three parts. For the first addition, mix vigorously by hand to eliminate lumps. The second part should be added more gently and the last amount folded in.

Step 7

With a pastry bag fitted with a medium sized plain tip, pipe the shells (around an inch in diameter) on the baking sheet covered with parchment paper or a silicone mat.

Step 8

Place in a 300°F (149°C) oven for around 12 minutes, rotating carefully halfway through the baking.

Dark Chocolate Ganache:

Step 9

Bring the cream to a boil

Step 10

Melt the CARAÏBE 66% Dark Chocolate to 105°F (41°C).

Step 11

Gradually pour the cream over the melted CARAÏBE 66% in several additions, mixing well with a spatula before adding more liquid.

Step 12

Pour into a shallow dish or pan and place plastic wrap directly on the surface of the ganache. Let the finished ganache set for a few hours in the refrigerator or overnight at room temperature.