Posted by https://www.eatlivetravelwrite.com/2014/05/chocolate-macarons-a-lancienne-with-chocolate-ginger-ganache/
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Chocolate macarons à l'ancienne with chocolate-ginger ganache
Macarons à l'ancienne - the original macaron with a smooth chocolate ginger ganache
- 120g almond meal
- 180g granulated sugar
- 10g unsweetened cocoa powder
- 75g egg white (approximately 2 large eggs)
- For the filling
- 1/4 cup whipping (35% cream)
- 100g Green & Black's Ginger Dark Chocolate, roughly chopped
- Heat oven to 300˚F.
- Prepare 2 baking trays with parchment paper or silicone mats.
- Fit a 14" piping bag with a plain tip (I like to use Ateco 803)
- In a medium bowl, combine the almond meal, sugar and cocoa powder, whisking well.
- In a separate metal bowl using an electric hand mixer, whip the egg whites to soft peaks.
- Combine the dry ingredients into the egg whites, mixing to completely incorporate the dry ingredients. The mixture will be like a very thick nut paste consistency.
- Transfer mixture to the prepared pastry bag fitted and pipe out circles of the mixture, approximately 1-2 inches in diameter.
- Wet a small piece of paper towel and smooth the tops of the cookies over.
- Sprinkle the cookies with icing sugar.
- Bake for 20-25 minutes. The cookies will crack on top and will still be a little soft when you remove them from the oven.
- While the cookies are baking, prepare the filling.
- Heat the cream in a small saucepan until nearly boiling.
- Pour over chocolate and allow to sit for a few minutes, then gently whisk to combine. Set aside.
- When the cookies are baked, place them on a wire rack to cool.
- Once cooled, you can dip some of the cookies in the chocolate ganache and then allow them to set.
- Place the rest of the ganache in a piping bag and allow to sit in a cool place (or the fridge) until it’s hard enough to pipe – it should be Nutella-like consistency.
- Pipe a small amount of filling in the centre of ½ of the remaining cookies and top these with a second cookie, twisting the cookie slightly to push the ganache out to the edges of the cookies.
- Place the filled cookies in an airtight container the fridge to store. Bring to room temperature (10-15 minutes) before eating.