“Pure Chocolate” Macaroons!

Let's try a tried and tested recipe, that of 100% chocolate macaroons! A smooth and shiny shell delicately flavored with cocoa and a creamy dark chocolate ganache, a pure delight I tell you ...

Dark chocolate ganache for about twenty macaroons:

- Melt in a saucepan over low heat 120 g of dark chocolate pastry, 80 g of butter and 30 g of heavy cream. Mix well.

- When the ganache has become smooth and shiny, remove from the heat and let cool.

The production of the shells can be found on my 1st macaroon recipe by clicking right here. You just need to add 15g of bitter cocoa (Van Houten type) to your almond powder / icing sugar mixture, and add 20 drops of red liquid coloring.

The chocolate shells (medium size) are cooked in 11 minutes at 160 ° C.

20th December 2010

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4 comments

  1. Reply

    Franleo

    27th December 2010

    Magnificent. I'm thinking of doing a batch this week, and why not chocolate? Good night.

  2. Reply

    Ocean

    28th December 2010

    They are very cute !!!!
    thank you for your visit to my blog

  3. Reply

    Silvia

    16th February 2017

    Hello,

    why use a red dye when we want brown cockles?

    I love your recipes, simple and beautiful in taste and visual;)

    • Reply

      Lilie bakery

      24th February 2017

      Hello Silvia, this makes it possible to bring out the color of the hulls but the coloring remains optional! :)

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