Gourmand Chocolate Macarons
Biscuits
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Cook Time
3 h
Servings
10
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Gourmand Chocolate Macarons is ready in 3 h and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These chocolate macarons are a real delight for chocolate lovers! The smooth dark chocolate ganache with coffee extract adds a gourmet and comforting touch. I have been preparing this recipe for years and it is always a hit with my loved ones. Preparation requires a little patience, but the result is well worth it. Perfect for a festive dessert or a gourmet break, these macarons are an invitation to pleasure. Feel free to vary the extracts to personalize your ganache. A pure joy to share!
Ingredients (8 ingredients)
-
30 g soft butter
-
Coffee extract
-
25 g bitter cocoa or unsweetened cocoa powder
-
125 g thick cream
-
115 g dark chocolate
-
250 g icing sugar
-
100 g egg whites
-
140 g almond powder
Preparation (13 steps)
Preparation of the chocolate ganache
Pour 125 g of thick cream into the Thermomix bowl and heat for 3 Min./90°C/Stufe 1.
Melt the chocolate
Add 115 g of dark chocolate broken into pieces into the bowl with the hot cream. Mix for 20 Sek./Stufe 3 until the chocolate is completely melted. Use the spatula to scrape the sides if necessary.
Incorporation of butter and coffee extract
Add 30 g of soft butter cut into pieces and 3 teaspoons of coffee extract. Mix for 15 Sek./Stufe 3 to obtain a smooth and homogeneous ganache.
Cooling the ganache
Transfer the ganache to a container and let cool in the refrigerator for at least an hour to set.
Preparation of powders
Put 140 g of almond powder and 25 g of bitter cocoa or unsweetened cocoa powder in a salad bowl. Mix by hand.
Sifting the powders
Sift the almond powder and cocoa mixture into another salad bowl. Repeat the operation to obtain a very fine powder.
Preparation of the meringue
Weigh 100 g of egg whites. Put the egg whites in the Thermomix bowl with the whisk. Whisk for 3 Min./Stufe 3.5 until a firm meringue is obtained.
Incorporation of icing sugar
Gradually add 250 g of icing sugar to the meringue while continuing to whisk for 1 Min./Stufe 3.5.
Macaronage
Gently incorporate the meringue into the almond powder and cocoa mixture. Mix with a spatula until a smooth and runny dough is obtained.
Dressing the macarons
Put the dough in a piping bag and form small spaced heaps on a baking sheet covered with parchment paper. Let stand for 20 minutes.
Cooking the macarons
Preheat the oven to 220°C. Lower the temperature to 180°C and bake the macarons for 12 minutes, leaving the oven door ajar with a wooden spoon.
Removing the macarons
Remove the baking sheets from the oven and pour water under the parchment paper to facilitate the removal of the macarons.
Garnishing the macarons
Once the macarons have cooled, garnish a shell with ganache and cover with another shell.
Finished cooking? Great! 🎉
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Created by
Lea Fournier
5
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk (including lactose)
- Nuts: Almonds
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