For 25 to 30 macaroons :
◾125 grams granulated almonds
◾4 egg whites
◾250 grams melting chocolate
◾70 grams white sugar
◾180 grams icing sugar
◾2 heaped teaspoons cocoa powder (non-sweetened)
◾20 grams unsalted butter
◾15 cl runny crème fraiche
◾Stiffen the egg whites and blend them into the white sugar and cocoa powder while trying to keep the whites as intact as possible.
◾Then add the icing sugar and granulated almonds.
◾Allow your smooth mixture to set for about 15 minutes.
◾Preheat your oven to 160° C.
◾Cover your baking tray with a sheet of greaseproof paper.
◾Using a piping bag, place dabs of paste on it, taking care to keep them widely enough apart.
◾Bake for about fifteen minutes in the middle of the oven and gently remove them when they are thoroughly cooled!
◾On the hob, melt the chocolate and butter while adding the crème fraiche.
◾Take care not to burn and watch for a thoroughly smooth mixture.
◾Your ganache is now ready: you simply need to let it cool...
◾Stick the macaroons together two by two using the ganache and serve...
NB: For greater ease and the chance to have identical macaroons, macaroon moulds (often in silicone) are available in cooking utensil stores...
- Level of difficulty :
- Nombre de personnes :
- Number of people 6
- Temps de préparation :
- Preparation time 0:45
- Cooking time 0:15