And that’s it, I no longer have a single macaron shell in my freezer! (My other half must be pleased! ^^ although… I still have egg whites). For a meal with friends, I decided to fill them with a praline whipped ganache. Mmmm, I’ve become a praline fan!
And there’s no denying it, whipped ganaches are the best — I recommend them, they bring more lightness and softness (yes, really, even in a dessert!). I pinched the ganache recipe from Mercotte, a reference when it comes to macarons.
Ingredients & preparation
3 components · Full recipe
Shells
Ingredients
- 70 g (2.5 oz) egg whites
- 140 g (4.9 oz) icing sugar
- 80 g (2.8 oz) ground almonds
- 20 g (0.7 oz) caster sugar
- a little unsweetened cocoa powder
Preparation
1
Blend the icing sugar, ground almonds and cocoa powder together, then sift the mixture.
2
Beat the egg whites to stiff peaks, add the caster sugar in 2 additions and whisk at maximum speed to achieve the “bird’s beak” stage.
3
Gradually fold in the almond and icing sugar mixture using a rubber spatula. The mixture should be glossy, smooth and fall in a ribbon. Once the right consistency is achieved, transfer to a piping bag fitted with a plain nozzle. Don’t hesitate to use a tall glass to support your piping bag — this way you can use both hands.
4
Pipe small domes of about 3.5 cm (1.4 in) in a staggered pattern on a sheet of parchment paper. For even macarons, I use a template downloaded from Pure Gourmandise. Leave to form a crust for about 20 minutes. If after an hour the surface of your macarons is still not dry, there’s a good chance they won’t form a crust at all. There can be several reasons for this — in any case, there’s no point waiting any longer. Bake the macarons anyway, but be prepared for the fact that they probably won’t have a foot 😉
5
Bake at 120°C / 250°F for 20–22 minutes. Once out of the oven, leave to cool before removing the shells. The shells are baked when they can be removed very easily.
Step by step
Not quite comfortable with macaron shells yet? I’ve put together two full step-by-step picture guides to help you get it right every time:
Praline Whipped Ganache
Ingredients
- 25 g (0.9 oz) milk chocolate
- 25 g (0.9 oz) praline paste
- 27 g (1 oz) full-fat liquid cream
- 65 g (2.3 oz) very cold full-fat liquid cream
- 2.5 g (0.1 oz) neutral honey
Preparation
1
Heat the 27 g (1 oz) of cream in a small saucepan and bring to the boil.
2
Meanwhile, melt the milk chocolate in the microwave, then add the praline paste.
3
As soon as the cream simmers, pour it in 3 additions over the chocolate and praline mixture and stir with a rubber spatula.
4
Add the 65 g (2.3 oz) of cold cream and stir again.
5
Cover with cling film pressed directly onto the surface. Refrigerate for at least 6 hours (or better, a whole night).
6
The next day (or 6 hours later), place the bowl with the ganache and the electric mixer beaters in the freezer for about 15 minutes.
7
Remove the bowl and gradually whip the ganache to obtain a thicker, creamier whipped ganache. Continue until the cream is firm.
Assembly
Ingredients
- None
Preparation
1
Sort your macarons so that the ones you pair together are the same size.
2
Place a small amount of ganache in the centre of one macaron shell and sandwich two shells together.
3
Refrigerate and wait 24 to 48 hours before eating. The macarons should spend the first night in an unsealed container (to prevent them from becoming moist), then close the box and keep them in the fridge for a further 24 hours. They’ll only be better for it.
Gallery
