These exquisite chocolate macarons, filled with a luscious salted chocolate ganache, are the epitome of the perfect balance between chocolate and salt. They make a delicious treat for anyone who enjoys chocolate!
Ingredients: For the Macarons:. 1 cup almond flour. 1 cups powdered sugar. 3 tablespoons unsweetened cocoa powder. 3 large egg whites, room temperature. cup granulated sugar. For the Ganache:. cup heavy cream. 4 ounces bittersweet chocolate, chopped. Pinch of sea salt. 1 tablespoon unsalted butter. For Assembly:. Sea salt flakes for garnish.
Instructions: Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets. Blend cocoa powder, powdered sugar, and almond flour in a food processor. Pulse until finely chopped and thoroughly mixed. Put the mixture in a big bowl and sift it there. Using an electric mixer, beat the egg whites in a dry, clean mixing bowl until frothy. Add the granulated sugar gradually while beating. Beat in until glossy, stiff peaks form. Thirds of the dry mixture should be gently folded into the beaten egg whites until well combined. Take care not to overmix; the batter should be the consistency of lava. Spoon the batter into a piping bag that has a round tip attached. Leaving space between each macaron, pipe tiny, even circles about 1 inch in diameter onto the baking sheets that have been prepared. If there are any air bubbles, tap the baking sheets against the counter. Allow the macarons to sit at room temperature for twenty to thirty minutes, or until a skin forms on top. Bake for 15 to 18 minutes, turning the sheets halfway through, in a preheated oven. The macarons should come off the parchment paper easily and have crisp shells. Make the ganache while the macarons are cooling. The heavy cream should be heated in a small saucepan over medium heat until it starts to simmer. After turning off the heat, stir in the chopped chocolate and a small pinch of sea salt. After a minute, give it a quick stir to make it smooth. Stir in the butter until it's completely mixed in. After letting the ganache cool to room temperature, chill it for approximately half an hour to make it thicker but still spreadable. Sort the cooled macaron shells into equal-sized pairs. Spoon or pipe a small amount of ganache onto one of the shells' flat sides, and then place the other shell on top of it. Proceed with the leftover macarons. As a garnish, place a small pinch of sea salt flakes on top of each macaron. Before serving, keep the chocolate macarons in the refrigerator for at least 24 hours, sealed in an airtight container. This enables the flavors to combine. Savor your mouthwatering macarons with salted chocolate ganache!
