Chocolate and Cappuccino Gourmet Macarons

Name: Chocolate and Cappuccino Gourmet Macarons
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 8 Portionen
Ingredients: 75 gr egg whites; 200 g icing sugar; 200 g almond powder; 75 g egg white; 0.5 g water; 200 g caster sugar; 40 g sugar; 50 g butter; 300 g liquid cream; 250 g dark chocolate; 300 g liquid cream; 10 g instant coffee; 375 g milk couverture

Biscuits

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These chocolate and cappuccino macarons are a real treat for the taste buds! I often prepare them for parties or special occasions. The combination of intense dark chocolate and the sweetness of cappuccino is simply irresistible. The preparation requires a little patience, but the result is really worth it. These macarons are perfect to accompany a gourmet coffee or to offer as a gift. Feel free to vary the pleasures by using different types of chocolate or by adding a touch of vanilla. A real treat for sweet lovers!

Ingredients (13 ingredients)

75 gr egg whites
200 g icing sugar
200 g almond powder
75 g egg white
0.5 g water
200 g caster sugar
40 g sugar
50 g butter
300 g liquid cream
250 g dark chocolate
300 g liquid cream
10 g instant coffee
375 g milk couverture

Preparation (9 steps)

Preparation of powders

Thermomix® Setting

10 sec/Speed 10

Put 200g of icing sugar and 200g of almond powder in the Thermomix bowl and mix 10 Sec./Stufe 10. Transfer to a container and set aside.

Mixing powders and egg whites

In a large bowl, gently mix the almond powder/icing sugar mixture with 75g of egg whites using a spatula. Set aside.

Cooking the sugar syrup

Thermomix® Setting

10 min/244°F/Speed 1 118

Put 200g of caster sugar and 0.50g of water in the Thermomix bowl. Cook 10 Min./118°C/Stufe 1.

600

Preparation of Italian meringue

Thermomix® Setting

5 min/Speed 3

While the sugar is cooking, whisk 75g of egg whites until stiff peaks form in another container. Once the sugar syrup is cooked, gently pour the hot syrup over the whipped whites while continuing to beat. Transfer the whipped whites to the Thermomix bowl and beat 5 Min./Stufe 3 without temperature until completely cooled.

300

Macaronage

Take a quarter of the meringue and mix it with the almond mass to loosen it. Then incorporate the rest of the meringue and work gently with a spatula to make the mixture homogeneous.

Piping and baking the shells

Put the preparation in a piping bag and pipe small circles on a baking sheet covered with parchment paper. Let crust for 30 minutes. Preheat the oven to 160°C. Bake the macarons for about 12 minutes (turn the baking sheets halfway through cooking if your oven is not regular). Remove from the oven and let cool on a wire rack.

Preparation of chocolate ganache

Thermomix® Setting

5 min/194°F/Speed 2 90

Put 300g of liquid cream in the Thermomix bowl and heat 5 Min./90°C/Stufe 2. Add 250g of dark chocolate in pieces and 50g of butter. Mix 20 Sek./Stufe 3. Transfer to a container and set aside in the refrigerator.

300

Preparation of cappuccino ganache

Thermomix® Setting

5 min/194°F/Speed 2 90

Put 300g of liquid cream and 10g of instant coffee in the Thermomix bowl and heat 5 Min./90°C/Stufe 2. Add 375g of milk couverture in pieces. Mix 20 Sek./Stufe 3. Transfer to a container and set aside in the refrigerator.

300

Filling the macarons

On a shell (domed side down), place a little chocolate or cappuccino ganache and cover with another shell to form the macaron. Set aside in the refrigerator for at least 2 hours before serving.