Chocolate Macarons with Chocolate Ganache a Sweet French Treat
Chocolate Macarons are no longer confined to the fancy patisseries in Paris, you can make them at home. If you search for a macaron recipe, Google will turn up over 600,000 possibilities. Rather than dive deep into the internet pages we turned to Gilles Conchy who is also known as the Provence Gourmet. A native of Provence, who returned to the South of France, in recent years, after a stay in Southern California. Conchy runs small group cooking classes, market tours and private function. His focus is fresh ingredients and traditional recipes, but certainly won’t shy away from a sweet treat like chocolate macarons with a chocolate ganache filling.
Here is the link to Provence Gourmet cooking classes, you won’t be disappointed.
Image Credits: Photos provided by clients of Provence Gourmet cooking classes
For the Ganache (chocolate filling)
- 5.3 oz Soft butter
- 5 oz Dark Chocolate (70% cacao) or 6 oz of milk chocolate
- .37 fl oz whole milk
For the cookies
- 17 oz icing sugar
- 9.4 oz Almond powder
- 1.4 oz Chocolate Powder
- 7 Egg whites
- With the back of a fork work on the butter to obtain a smooth and soft consistency.
- Mince finely the chocolate and pour a little at a time in warm milk while you keep stirring.
- When chocolate and milk are one, set this mix temperature below 160F° and start adding the butter.
- Shortly stir and mix until smooth, to obtain a soft consistency.
- In a fine strainer (sieve), filter the sugar, the almond powder and chocolate into a bowl.
- Beat the egg whites until stiff and quickly powder the previous mix on those and start softly mixing with a soft spatula. Minimal mixing, but you need a homogeneous (consistent) paste that looks like melted cake dough.
- Fill a pastry pocket with the mixture and form 1 inch size "coins" on a parchment paper laying on a flat baking tray.
- Leave 1 inch distance between each Macaron "coin."
- Wait 15 minutes before putting the tray in a pre-heated oven at 280F°.
- Cook during 10-12 minutes leaving your oven door with a little opening (use a wooden kitchen spatula or spoon).
- As soon as your tray is out of the oven, lift the parchment paper in one corner and pour ½ a glass of water on the hot tray. That will help the macarons to detach better from the paper. The shells should be soft inside, but slightly crunchy on the outside.
- Leave the shells to cool down a bit.
- Take two shells and join them like a little sandwich with the chocolate ganache.
- On a plate powder them with a little chocolate powder for decoration.