Choco Macarons With Mulberries Ganache
By: gaia
Published: Monday, July 12, 2010 - 1:59pm

Ingredients




30 For macarons
3 egg whites (must be out of the fridge for about three days)
120 grams ground almonds
120 grams ice sugar
30 grams caster sugar
20 grams dark cocoa
300 grams mulberries
100 grams white chocolate
100 grams fullfat cream
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 Break the white chocolate into another bowl and pour into a pan the cream, cook slowly until boiling, and then pour onto the chocolate; melt with a spoon and add the mulberries purèe; Go back to the fire and add the maize melted with little water; cook until creamy. 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.