Chocolate Macarons
August 11, 2017 - Recipes

Chocolate Shells


– 4 egg whites

– 2 teaspoons of cocoa powder

– 180 g of icing sugar

– 80 g of caster sugar

– 150 g of almond powder


1. Mix cocoa, icing sugar, caster sugar and almond powder.

2. Sieve the mixture until a fine powder without lumps is obtained.

3. Beat the egg whites to a firm texture.

4. Add the powder mixture to the snow whites.

5. Mix by lifting to obtain a soft, thick dough. Be careful not to mix too much, otherwise the dough will be too liquid.

6. Using a pastry bag, make circles of dough on a baking sheet, or baking sheet lined with parchment paper.

7. Bake for 10 to 15 minutes at 150 ° C.

Chocolate Ganache


– 250 g of dark chocolate CÉMOI Sao Tomé

– 10 g of butter

– 15 cl of liquid cream


1. In a saucepan, bring the cream to a boil.

2. Pour the cream over the chocolate, previously cut into pieces. Mix gently until chocolate melts.

3. Add the chopped butter and mix to obtain a smooth and shiny ganache.

4. Apply a film of food to the container and allow the ganache to cure at room temperature.

Montage et finition 


1. Laisser refroidir les coques et appuyer légèrement au centre pour mettre plus de ganache.

2. Avec une poche à douille remplie de la ganache, former une petite boule au centre des coques.

3. Fermer les macarons avec les coques vides. La ganache doit bien remplir le macaron.

4. Laisser reposer les macarons au frais avant de déguster.


Product used


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