Make SebastienBruno's chocolate macaroons
Want to impress someone you love with a homemade gift? Or maybe you're just looking for something good for movie night? Either way, we can promise success with these chocolate macaroons from Mathallen's cookbook "Straight from Mathallen", which are both easy to make and look quite delicious.
MACRONS
Ingredients (40 macaroons)
250 g icing sugar
250 g almond
25 g sugar
75g water
85 g egg white
This is what you do:
Crush almonds and mix with icing sugar until it becomes a smooth mass.
Mix the mass with 85 grams of egg white
Put water and sugar in a saucepan and boil to 120°C.
Lightly beat 85 grams of egg whites while the sugar is boiling. When the egg whites are white, pour over the boiling sugar in a thin stream while the mixer is running at maximum. The meringue should be "warm" when the two masses are mixed together.
Fill the piping bag and pipe small dots onto a greased baking sheet.
Bake at 155°C for 10 minutes. If your oven bakes unevenly, turn the tray after 5 minutes.
Chocolate ganache
Ingredients
250 g cream
170 g melted dark chocolate
70 g room temperature unsalted butter
This is what you do
Put the cream in a saucepan and heat over medium heat. The cream should not boil (about 80°C). Melt the chocolate in a water bath.
When the cream is hot, pour it over the chocolate and add the butter. Stir until everything is mixed.
Refrigerate the ganache so it starts to crystallize. It should not be completely hard. Place in a piping bag and pipe the filling between two macaroons.
For more inspiring recipes, check out the cookbook Straight from Mathallen for sale at Torget in Mathallen.
