Chocolate Macarons With Ganache Recipe

Decadent cookies for the holidays.

Macaron Batter
7 egg whites
1/3 cup powdered sugar, plus 3 cups
1 tsp lemon juice
2 cups almond powder
6 tbsp Cacao Barry Extra Brute Cocoa Powder

Dark Chocolate Ganache
1 cup 35% cream
1-1/2 cup Cacao Barry Saint-Domingue Dark Chocolate Couverture
2 tbsp unsalted butter


Macaron Batter

Step 1: Preheat oven to 300°F.

Step 2: In a bowl, beat the egg whites, 1/3 cup powdered sugar, and lemon juice until firm.

Step 3: Sift the 3 cups powdered sugar, almond powder and cocoa powder over the whipped egg whites.

Step 4: Mix with a spatula until malleable and shiny.

Step 5: Using a pastry bag and tip, form small balls on a silicone baking mat placed on a baking sheet.

Step 6: Set aside 20 minutes, and then cook at 300°F for 12 minutes in a convection oven or 15 minutes in a conventional oven.

Dark Chocolate Ganache

Step 1: Put the chocolate in a bowl and set aside.

Step 2: In a pot, heat the cream until just simmering. Pour over the chocolate.

Step 3: Using a whisk, incorporate the butter, at room temperature, until the ganache is very smooth.

Step 4: Once the ganache and macarons are cooled, pipe the ganache between two macarons and chill for 24 hours before serving.

Makes 60 macarons

Cacao Barry