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DARK CHOCOLATE MACARONS

 An original recipe by L'Ecole Valrhona

Category: Cookies and Bars

Di!culty: Hard
Prep Time: 60 min
Cook Time: 12 min
Total Time: 72 min

INGREDIENTS
Macaron Shells:
¾ cup almond flour
1 ⅓ cup confectioner's sugar
¼ cup Cocoa Powder
½ cup egg whites
¾ cup sugar
3 tbsp water

Dark Chocolate Ganache:

¼ cup cream
1.76 oz Caraïbe 66% Dark Chocolate
 

INSTRUCTIONS
Macaron Shells: 
Sift the confectioner's sugar.

Mix together the almond flour, the sifted

confectioner's sugar and the cocoa
powder .
Heat the sugar with the water to 230°F (110°C).

Begin whipping half of the egg whites in a stand

mixer on medium speed. Once they are at soft
peaks, slowly pour the sugar syrup onto the
beaten whites. Continue whipping until the
mixture is lukewarm (around 115°F [46°C]).

Add the other half of the unbeaten egg whites to

the dry ingredients, to create a paste.

Add the whipped egg whites into the paste

mixture in three parts. For the first addition, mix
vigorously by hand to eliminate lumps. The
second part should be added more gently and
the last amount folded in.

With a pastry bag fitted with a medium sized

plain tip, pipe the shells (around an inch in
diameter) on the baking sheet covered with
parchment paper or a silicone mat.

Place in a 300°F (149°C) oven for around 12

minutes, rotating carefully halfway through the
baking.

Dark Chocolate Ganache: 

Bring the cream to a boil

Melt the Caraïbe 66% Dark

Chocolate  to 105°F (41°C).
Gradually pour the cream over the melted
CARAÏBE 66%  in several additions, mixing
well with a spatula before adding more liquid.

Pour into a shallow dish or pan and place plastic

wrap directly on the surface of the ganache. Let
the finished ganache set for a few hours in the
refrigerator or overnight at room temperature.

ASSEMBLY AND FINISHING

When the ganache has set, pipe with a plain tip
on the flat side of a macaron and stick another
macaron on top. Press to sandwich together.

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