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Recipe Step by Step
150g Finely ground almonds
150g Icing sugar
150g Caster sugar
100g Egg whites (50g + 50g)
Cook the caster sugar and water at 110-112°C then whisk the first 50g of egg whites with the sugar syrup.
Beat until the mixture is lukewarm.
Add the remaining 50g of unbeaten egg whites to the beaten whites.
Combine with the dry ingredients and mix energetically using a spatula until a ribbon forms.
Use a piping bag with an 8mm nozzle to pipe the macarons onto baking paper and bake in a fan oven at 140°C for
IVOIRE AND BLACKCURRANT GANACHE
150g Whipping cream 35%
300g IVOIRE 35%
135g Blackcurrant pulp
Pour the warm cream over the melted IVOIRE 35% chocolate in three batches to make a ganache.
Finish by adding the blackcurrant pulp.
Stir well to ensure a perfect emulsion.
Store in the refrigerator for several hours, then lightly whip the ganache to obtain the correct consistency.
Assembly and finishing
Pipe a layer of ganache onto the flat side of a macaron half and stick another macaron half on top.
Press together lightly.
You can store these macarons in the freezer.