"Joint effort with @showteoh - an Italian meringue based macarons with 2 types of fillings:
- Chocolate & Yuzu Ganache
- Espresso & Chocolate Ganache
Recipe adapted from @cupcakejemma and Pierre Herme."
Chocolate Macarons
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Serves or Makes: 45
Recipe Card
ingredients
Macaron Shells
- 170 gram Ground Almond
- 160 gram Icing Sugar
- 45 gram Cocoa
- 144 gram Egg White (Divide to 72g x 2)
- 210 gram Golden Caster Sugar
- 70 gram Water
Method
Macaron Shells
Step 1
Mix and finely grind Ground Almond, Icing Sugar and Cocoa together in a food processor. Afterthat, add in 72g of egg white into these dry ingredients and mix them well together.
Step 2
Heat up the Golden Caster Sugar & Water mixture. Once the sugar syrup reaches around 108'C, start whisking the remaining 72g of egg white.
Step 3
Add the sugar syrup reached 118'C, mix into the egg white. Ensure egg white has reached foamy/frothy stage before adding the sugar syrup in. Do not stop whisking the egg white whilst gradually adding the sugar syrup.
Step 4
Continue to whisk the egg white until it looks glossy, has a 'soft-peak' type appearance and has reached room temperature. (This steps can be longer than you thought and may take between 6-8 minutes, depending on your stand mixer setting!!)
Step 5
Add half of the Italian meringue into the 1st step mixture. Fold to incorporate and then add the remaining half. The final macaron batter should have a consistency of 'molten lava'.
Step 6
Pipe onto prepared baking sheet. Rest the macaron shell for about 30-40 minutes. Test to ensure the macaron batter doesn't stick to your hand before baking it.
Step 7
Bake it at 160'C for about 12 minutes. Briefly open the oven door at 8 minutes to release some hot air.
Step 8
Remove the macaron shells from the baking tray and let them cool completely before piping the ganache filling. This recipe should be enough to make about 92 shells (46 macarons).
ingredients
Chocolate & Yuzu Ganache
- 75 gram Dark Chocolate
- 75 gram Double cream
- 12 milliliter Yuzu Juice
- 30 gram Unsalted Butter
Chocolate & Yuzu Ganache
Step 1
Melt the chopped chelate in a bowl over a pan of simmering water.
Step 2
Heat the yuzu juice to about 45'C.
Step 3
Boil the double cream. Pour it over the melted chocolate and stir. Add in the yuzu juice and whisk them together.
Step 4
Cut the butter into smalll pieces and add them it. Whisk everything together. Don't worry if it looks 'split' at the beginning. They will come together once you whisk them together.
Step 5
Pour into gratin dish and press clingfilm over the surface of ganache. Set aside in fridge to let it thicken for a few hours before using it. This should be enough to pipe 20-22 macarons.
ingredients
Espresso and Chocolate Ganache
- 120 gram Dark Chocolate
- 120 gram Double Cream
- 1 tablespoon Instant Coffee
- 15 gram Unsalted Butter
Espresso and Chocolate Ganache
Step 1
Similar steps to Chocolate and Yuzu Ganache. Only difference is adding the instant coffee into the double cream when boiling. This should be enough to pipe about 25 macarons.