Cocoa Macarons | Desserts With Cocoa Powder, Ganache

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Macaron Shells

Ingredients

125g Ground Almonds
125g Icing Sugar
50g Egg Whites
50g Egg Whites
125g Caster Sugar
31ml Water
20g Cocoa Powder - (For a black macaron use Carbon Black. For a dark chocolate macaron use Terra Rossa. For a red/brown chocolate macaron use Crimson Red.

Method

Preheat oven to 142ºC (if cooking in a deck/convection oven make sure to open the vents).
Prepare sheet trays with silpat or baking paper. Prepare piping bag with tip.
Sift almond flour, cocoa powder and icing sugar into a bowl.
In a separate mixing bowl, add the first quantity of egg whites. Start whisking to a thick soap-like texture.
In a saucepan, add water and sugar and cook to 121ºC.
At the same time, add the second quantity of egg whites to the bowl with the dry ingredients. Mix thoroughly until fully incorporated. Set aside until ready to be used.
Once the syrup has reached 121ºC, remove from the heat and prepare to add to the whisked egg whites in the mixing bowl.
Set mixing bowl speed to 4 (medium/low) and add in a steady stream the syrup to the mixing bowl. Note: Be careful not to touch the whisk with the syrup as it will cause all the syrup to stick to side of bowl instead of incorporating into the egg whites.
Whisk mixture until medium/hard peaks and shiny.
Once meringue is ready, with a bowl scraper (or regular spatula) add to the almond flour and cocoa powder mixture from step 3, adding 1/3 of the meringue each time.
Fold the meringue in thoroughly, making sure to get to the bottom of the bowl each time.
Repeat two more times until all the ingredients have been properly incorporated.
Add your mix to piping bag with piping tip of choice (recommended diameter of 3cm). Pipe macaroons to preferred size.
Make sure that once piping is completed you tap the sheet tray on counter top gently and evenly to create a smooth top and foot.
Let set for 30-40 minutes (depending on humidity levels in the air) until a skin forms on top of the macaroon.
Once a skin has formed bake for 12-15 minutes.
Once baked, let sit for 5 min before removing silpat and baking paper from sheet tray to allow quicker cooling.

Part 2: Peanut Praline Ganache Filling

Ingredients

158ml Double Cream
54.5g Peanut Praline (or alternatively smooth peanut butter)
30g White Chocolate
4.5g Gelatine

Method

In a bowl, weigh the peanut praline and white chocolate.
In a bowl with cold water, place the gelatin to bloom. Once bloomed, squeeze to drain any excess water. Set aside until needed.
In a saucepan, add the cream and bring to a rolling boil.
Once the cream has reached a boil, take off heat.
Pour the cream into the bowl with white chocolate and peanut praline.
Whisk the ingredients together.
Add the gelatin and whisk again, making sure all ingredients are thoroughly combined.
Let set in the refrigerator until completely cooled before using. Best to let set 24hr, if possible.
Prior to using add to a mixing bowl and whip until semi-firm peaks form. Be careful not to overmix!
Pipe onto upturned macaron shell and sandwich with a separate unpiped shell.

MORE RECIPES FOR Carbon Black

Carbon Black Cookies 'n Cream Tart

Carbon Black Tortellini

Carbon Black Steamed Buns

See all recipes

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