Macarons with Chocolate Ganache
I tried to do it myself and although I was very satisfied by the wonderful taste
Macarons 180 grams almond flour
240 grams of icing sugar, sifted
138 grams of egg whites 81 grams of sugar
In a large bowl, sift flour, almonds, icing sugar and a pinch of salt. In an electric mixer, place the egg whites and whip. When egg whites begin to slowly begin to mount add the sugar. Continue beating until meringue forms a soda.
Add to the mixture of almond meringue with a rubber spatula until all ingredients are incorporated.
Train macarons with a pastry bag with a plain nozzle on a baking sheet covered with parchment paper. Let dry for 30 minutes at room temperature.
Bake at 160 ° C for 10 minutes, then rotate the pan and cook 5-7 minutes.
Chocolate Ganache
80 grams of 160 grams of chocolate cream
Chop chocolate and put it in a bowl. Boil the cream and pour over chocolate, stir until melted. Let stand at room temperature until it cools and can be worked. Put a bit of ganache on a macaroon and top with another to form a sandwich.
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