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Macarons cocoa




Fresh cream

250 grams

Dark chocolate, with milk

250 grams


35 grams

White sugar

150 grams

Egg, egg white

110 grams

Icing sugar

150 grams

Bitter cacao

25 grams

Almond flour

130 grams

Desserts from France

Macarons cocoa

Macarons cocoa

vegetarian with eggs with lactose with nuts

ready in

13 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Macarons cocoa

Dolcetti exquisite, refined and delicious

Macarons cocoa step 1

step 1

Put in a blender the icing sugar with the flour and chopped almonds until they become thin. Add the cocoa and do even chop.

Macarons cocoa step 2

step 2

Put everything in a bowl and add a portion of the egg whites (55gr). Stir until it is uniform.

Macarons cocoa step 3

step 3

In a planetary bowl to put the second part of whites to which you add a tablespoon of sugar.

Macarons cocoa step 4

step 4

Start the planetary with the whip at medium speed. Meanwhile, in a saucepan put water and sugar was granulated.

Macarons cocoa step 5

step 5

Put on the heat and, using a thermometer to get the syrup to 121 ° C. Once the temperature is reached, the lowering speed of the planetary without powering it off and add the flush syrup.

Macarons cocoa step 6

step 6

Set the speed to maximum and make beat the egg whites until they feel that the bowl will become fresh.

Macarons cocoa step 7

step 7

Add a spoonful of meringue mixture to the almond and cocoa and stir to mix flour.

Macarons cocoa step 8

step 8

Continue adding the remaining part of meringue and stir until you have a uniform dough and semimontato (pulling on the spoon, the mixture should drop to tape)

Macarons cocoa step 9

step 9

Take a pastry bag with a round nozzle and on a plate lined with parchment paper (or silicone pad) formed of buttons. Let stand for at least half an hour or until it will be slightly sticky

Macarons cocoa step 10

step 10

While you wait, turn the oven to 125 ° C and put a saucepan with the cream on the fire. Bring to a light boil and pour over the chocolate cut into small pieces.

Macarons cocoa step 11

step 11

Stir until it becomes uniform and then transferred into a bowl to cool in the refrigerator.

Macarons cocoa step 12

step 12

Put the macarons in the oven to bake for 15-20 minutes. They will be cooked when they are detached from the paper without breaking.

Macarons cocoa step 13

step 13

Let cool the cookies and ganache for 12 hours.

Macarons cocoa step 14

step 14

Bring out the ganache from the refrigerator and the electric whisk mounted within minutes. Put it in a pastry bag and stuffed biscuits being careful to connect them so that they are of equal size.

Macarons cocoa step 15

step 15

Let it sit in the fridge for a few hours, preferably for a day.

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