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French · Baking
Macarons
An exquisite French almond pastry with a delicate chocolate ganache. A wonderful treat for tea time or a festive table.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Ganache: Soak the gelatin in water for 15 minutes. Bring the cream to a boil, pour it over the chocolate, and stir. Melt the gelatin and add it to the chocolate. Chill for 6 hours, then whip.
2
Meringue: Cook the sugar and water to 110 °C. Whip the egg whites, adding 12 g of sugar. Pour in the syrup and whip to stiff peaks.
3
Batter: Mix the flour and powdered sugar, then fold in the meringue.
4
Baking: Pipe the batter using a pastry bag and bake for 20 minutes at 140 °C (conventional top-and-bottom heat).
5
Assembly: Let them cool, match up pairs, and fill with the cream. Chill for 4–6 hours to set.
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