MACAROONS
Chocolate macaroons:
INGREDIENTS
- 100g egg white
- 300g of sugar
- 100g of water
- 300g almond powder
- 300g icing sugar
- 15g of cocoa
- 110g egg white
METHOD
- Cook the syrup to 118 degrees
- Pour over the whipped egg whites
- Do not overmix after incorporating the meringue into the mixture
- Leave to crust for 15 minutes at room temperature before baking for 14 minutes at 140 degrees
The ganache:
INGREDIENTS
- 100g of cream
- 150g milk chocolate
METHOD
- Melt the chocolate and pour in 3 times the hot cream
- Mix and leave to rest for 1 hour in the refrigerator
This Resipe presented to you by the talented chef @adrien_tornier
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