#ganachedelight

[capullo]

Rich chocolate macaron shells filled with luscious raspberry jam and decadent chocolate ganache are an exquisite combination. These Macarons Chocolat Framboise are a sensory delight!

Ingredients: 125g almond flour. 125g powdered sugar. 30g unsweetened cocoa powder. 110g egg whites aged, at room temperature. 65g granulated sugar. 1/4 tsp cream of tartar. 100g dark chocolate for ganache. 75g heavy cream. 25g unsalted butter. Raspberry jam for filling.

Instructions: Put parchment paper or a silicone baking mat on a baking sheet. Add the powdered sugar, cocoa powder, and almond flour and mix them together. Put away. Whisk the aged egg whites in a different bowl until they get foamy. Put in the cream of tartar. While whisking, slowly add the granulated sugar. Keep whisking until stiff, glossy peaks form. Carefully fold the dry ingredients into the meringue two at a time. Put the batter in a bag with a round tip for piping. Place rounds on the baking sheet that has been prepared. To get rid of air bubbles, tap the baking sheet on the counter. Wait 20 to 30 minutes before using the piped shells. Prepare the oven by heating it up to 300F 150C. Put the macaron shells in the oven for 12 to 15 minutes. Allow them to totally cool down. Chop up the dark chocolate and put it in a bowl that can handle heat. Make the heavy cream hot in a saucepan until it just starts to boil. Put on top of the chocolate. After one minute, stir it until it's smooth. Mix in the butter until it's all mixed in. Let the ganache cool down and get thicker before you use it. Once the shells are cool, put them together by size. On one shell of each pair, put raspberry jam. Put a little ganache on the shell that has jam on it, and then put the other shell on top of it. Before serving, put the filled macarons in a container that won't let air in and put it in the fridge for 24 hours. Before you eat them, let the macarons cool down to room temperature. Serve the delicious Macarons Chocolat Framboise and enjoy them!

Prep Time: 45 minutes

Cook Time: 15 minutes

Armand Morin Internet Dots

[bonobagel]

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!

Prep Time: 30 minutes

Cook Time: 18 minutes

280 Bakes