Let's try a tried and tested recipe, that of 100% chocolate macaroons! A smooth and shiny shell delicately flavored with cocoa and a creamy dark chocolate ganache, a pure delight I tell you...
Dark chocolate ganache for about twenty macaroons:
- Melt in a saucepan over low heat 120 g of dark baking chocolate, 80 g of butter and 30 g of thick crème fraîche. Mix well.
- When the ganache has become smooth and shiny, remove from the heat and let cool.
The production of the shells can be found on my 1st macaroon recipe by clicking here. You just need to add 15g of bitter cocoa (Van Houten type) to your almond powder/icing sugar mixture, and add 20 drops of red liquid coloring.
The chocolate shells (medium size) are cooked in 11 minutes at 160 ° C.
Magnificent. I'm thinking of doing a batch this week, and why not chocolate? Good night.
They are very cute !!!!
thank you for your visit to my blog
Hello,
Why use red food coloring when you want brown shells?
I love your recipes, simple and beautiful in taste and appearance ;)
Hello Silvia, this makes it possible to bring out the color of the hulls but the coloring remains optional! :)
First of all, a big congratulations for this blog filled with recipes that are as delicious as they are well explained. I've never seen a better one!
I would like to bake macarons for my wife who loves them but the link for the shells no longer exists...
Hello Pierre, this is a very old recipe (which could do with a bit of updating, I'll think about it) but here it is: https://liliebakery.fr/macarons-tout-citron/