Recipe for macarons with dark chocolate and jasmine ganache
Ingredients · Servings 8
- 5 to 7 egg whites (you need exactly 200g, say the great chefs!! and they're right!),
- 250g of almond flour
- 450g of icing sugar
- 50g of powdered sugar
- 200g of Valrhona 66% dark chocolate (mine is Guanaja, more like 70%),
- 6g of jasmine tea leaves - the equivalent of one teaspoon
- 20 cl of full liquid cream
Method · 1 h 15 min
- Sift the almond flour/icing sugar mixture.
- Whisk the egg whites until stiff but not too stiff (so that they form a peak); pour in 1/4 of the granulated sugar; then gradually add the rest of the sugar.
- Incorporate the sifted mixture all at once into the beaten egg whites and lift the whole thing until you obtain a homogeneous batter, supple like a ribbon and which looks a little grainy.
- Put this mixture in a piping bag and make small mounds on the parchment paper on the baking tray; do not put a silpat underneath.
- Leave to "crust" for a few hours in a corner.
- Preheat the oven to 150°C, fan-assisted at the last minute.
- Bake for 12 minutes, opening the oven once or twice to remove excess moisture... you have to watch them carefully and it also depends on the size of the oven (for heat distribution) and it is better to bake several trays at the same time.
- Meanwhile, the ganache makes itself, or almost...: bring 20 cl of liquid cream to a boil with the tea leaves; add the 200 g of chocolate shavings; mix, and it's ready!
- Allow to cool before transferring to a piping bag (filter if you don't want to jam your piping bag with a tea leaf).
