Chocolate macaron recipe
Ingredients (for 20 macarons): 160 g liquid cream 100 g dark chocolate 50 g milk chocolate 1.5 g fleur de sel 50 g hazelnut praline 220 g icing sugar 140 g almond flour 4 egg whites 45 g white sugar 20 g cocoa powder.
Recipe: Preheat the oven to 160 degrees.
For the ganache: Heat the heavy cream in a saucepan. In a bowl, combine the dark chocolate, milk chocolate, praline, and fleur de sel. Once the cream has come to a boil, pour a portion of it into the chocolate mixture. Stir, then pour in the remaining portion. Freeze the ganache for 10 minutes or refrigerate it for 20 minutes.
For the shells: Sift together the icing sugar, almond flour, and cocoa powder. In a bowl, whisk the egg whites (by hand with a whisk or with an electric mixer). When the texture becomes smooth and firm, gradually add the granulated sugar. Continue whisking until you obtain a stiff meringue. Using a spatula, fold half of the meringue into the sifted dry ingredients, then fold in the remaining meringue. The meringue should gently deflate upon contact.
Assembly: Fill a piping bag or freezer bag fitted with a 9mm nozzle with the ganache. On a baking sheet lined with parchment paper, pipe equal-sized macaron shells, spacing them apart. Gently tap the baking sheet to flatten them. Let them air dry for 30 minutes. Once the shells are dry and no longer sticky to the touch, bake at 160°C (325°F) for 20 minutes.
Remove the baking sheets from the oven and dust the macarons with cocoa powder. Once the shells have cooled, peel them off and sandwich them together in pairs according to size.
Fill a piping bag or freezer bag with the ganache. On every other shell, pipe a large dot of ganache and close with the other shell.
Leave the macarons to rest for 6 hours in the refrigerator.
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