Thursday, October 30, 2014

Chocolate Macarons (Ladurée Sucré Bake Through)

Sometimes, even with plenty of macaron experience, they just go a bit wrong, and sometimes, you just don't know why! All had seemed well with these shells, but they never developed feet, and the shells were thin and cracked.

The ganache split, when I was adding the second "part" of the cream. On the upside, that was fairly easily rescued by chilling then beating with some liquid glucose. The leftover ganache is now sitting solidly and innocently in the fridge awaiting being turned into truffles.

Still, they tasted pretty good - sweet shells, with a deep, bitter, chocolate filling - despite the liquid glucose, the ganache still had a wonderful dark chocolate bite. They just won't be winning any competitions for looks.

Chocolate ganache
290g 70% cacao solids chocolate
270ml double cream
60g butter
Macaron shells
260g ground almonds
250g icing sugar
15g cocoa powder
65g 70% cacao solids chocolate
6 egg whites + 1/2 an egg white
210g granulated sugar

Recipe - Macarons Chocolate from Sucré

Macarons in the past: Macarons, Almond Macarons, Almond Cake with Macaroon Top

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