Macarons
Preparation time : 45 mins
Cooking time : 10 mins
Difficulty :
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Ingredients
- 1 egg white
- 75g icing sugar
- 45g ground almonds
- 10g sugar
- Salt
- food colouring of your choice
- For the ganache
- 100g single cream
- 200g dark chocolate
- 50g Président unsalted butter
Preparation
Step 1
Start by making the ganache: To do this, chop up the chocolate and bring the cream to the boil. Pour the cream over the chocolate and stir until it turns into a creamy, glossy, smooth mixture. Add the butter, in small chunks, and stir gently without adding any air. Keep at room temperature.
Step 2
For the macarons, mix the icing sugar with the ground almonds and pass through a fine sieve. Whisk the egg whites to soft peaks with a pinch of salt, sprinkle over the sugar and add the colouring.
Step 3
When the egg whites are firm, gently fold in the ground almond/icing sugar mixture with a spatula. Transfer the mixture to a piping bag fitted with a plain nozzle and pipe the macarons on to a sheet of baking parchment.
Step 4
Transfer to a baking tray. Leave to rest for 15 minutes then cook in a preheated oven at 140° with the fan switched on. Cook for 10 minutes with the oven door ajar.
Step 5
Once they are cooked, remove the baking tray and pour a little bit of water under the baking parchment. This will release steam to stop the macarons from sticking.
Step 6
Leave to cool. Once cold, assemble your macarons by sticking two together with the chocolate ganache.
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