Choco Macarons With Mulberries Ganache
Ingredients
3 egg whites (must be out of the fridge for about three days)
30 grams caster sugar
300 grams mulberries
100 grams white chocolate
2 tablespoons caster sugar
1 teaspoon maize
2 teaspoons water
Preparation
1
Prepare the ganache:
2
Pour into a saucepan the mulberries and sugar; let them cook until very smooth; sieve the purèè into a bowl and set aside;
3
4
Set aside, cover with film and let it cool in the fridge.
5
For the macarons
6
Whisk the egg whites with the caster sugar until soft peeks form;
7
Combine in alarge bowl the icesugar, dark cocoa and very fine grounded almonds;
8
Add in two times the egg whits stirring very carefully with a spatula;
9
Pour the mixture into a sac-a-poche and form little drops onto a tin; let the mixture rest for about 30mins;
10
Heat the oven at 150°-160°
11
Cook macarons for about 10-12 mins.
12
Let them cool completely and then combine then with the ganache.
Tools
.
About
Yield:
8 servings
Added:
Monday, July 12, 2010 - 1:59pm
