Choco Macarons With Mulberries Ganache
Total Steps
10
Ingredients
11
Tools Needed
9
Ingredients
- 3 egg whites
- 120 grams ground almonds
- 120 grams ice sugar
- 30 grams caster sugar
- 20 grams dark cocoa powder
- 300 grams mulberries
- 100 grams white chocolate
- 100 grams full-fat cream
- 2 tablespoons caster sugar
- 1 teaspoon maize starch
- 2 teaspoons water
Instructions
Step 1
Pour the mulberries and 2 tablespoons of caster sugar into a saucepan. Cook until very smooth, then sieve the purée into a bowl and set aside.
Step 2
Break the white chocolate into another bowl. Pour the full-fat cream into a pan and cook slowly until boiling. Pour the hot cream over the chocolate and melt with a spoon. Add the mulberries purée. Return to the heat and add the maize starch mixed with a little water. Cook until creamy.
Step 3
Set the ganache aside, cover with film, and let it cool in the fridge.
Step 4
Whisk the egg whites with 30 grams of caster sugar until soft peaks form.
Step 5
Combine the ice sugar, dark cocoa powder, and very finely ground almonds in a large bowl.
Step 6
Add the whisked egg whites in two batches to the dry ingredients, stirring very carefully with a spatula.
Step 7
Pour the mixture into a piping bag and form small drops onto a baking sheet. Let the mixture rest for about 30 minutes.
Step 8
Preheat the oven to 150°-160°C.
Step 9
Cook macarons for about 10-12 minutes.
Step 10
Let them cool completely, then combine them with the ganache.