Par Marc DUCOBU
FOR THIS RECIPE
- Makes about fifty macarons
1/ For the macaron shells
- 65 g water
- 250 g sugar
- 95 g egg whites (1)
- 95 g egg whites (2)
- 250 g ground almonds
- 250 g icing sugar
Make an Italian meringue:
Heat together the water and sugar. When this syrup reaches 110 °C, whisk the egg whites (1) on medium speed. At 118 °C, trickle the sugar syrup into the egg whites, continuing to whisk.
Leave the meringue mixing for a further ten minutes or so to cool.
Next, mix the icing sugar and ground almonds with the liquid egg whites (2).
To finish, add the Italian meringue to the almond mixture. Mix well to produce the macaron paste.
Use a piping bag to pipe circles approximately 3.5 cm in diameter, and tap the tray to flatten out the macarons.
Leave for about twenty minutes to form a crust.
Put in the oven at 135 °C for 17 minutes.
2/ For the vanilla ganache
- 80 g cream, 35% fat
- ¼ vanilla pod
- 40 g butter
- 100 g white chocolate
The night before, infuse the vanilla in the cream.
Heat the cream and pour onto the chocolate. Beat well.
At 40 °C, add the tempered butter.
Generously garnish half the shells with vanilla ganache, then close with a second shell.
OUR SMALL STEPS
The summer fruit season begins, especially strawberry and rhubarb! Find inspiration to sublimate fruit in the «recipes» section
Christophe Michalak revisits for the Maison du Chocolat la Sachertorte. A regressive and gourmet creation!
Cyril Lignac, soon back on your screens! With a jury of experts, he will travel through France in search of the best amateur cake.