Macaron hearts with dark fine flavor cocoa chocolate

Crispy, delicate macarons in pastel shades and a creamy ganache that melt in the mouth. How to make these delicious French heart-shaped meringues.

Recipe for: 19 macarons
Preparation time: 90 minutes, including baking and cooling time
Utensils: piping bag

Ingredients Macarons:

• 90 g almond semolina
• 150 g powdered sugar
• 72 g egg white
• 20 g sugar
• 1 pinch of red gingerbread coloring (solid, not liquid)

Ganache ingredients:

• 100 g chocolate block 'Rausch Plantagen Peru 60 %'

• 100 g cream
• 10 g butter

Preparation of macarons:

1. Beat the egg whites and sugar until stiff. Then stir in the coloring.
2. Sieve the almond semolina and powdered sugar, then fold into the beaten egg whites.
3. Pour into a piping bag and pipe approx. 3-4 cm hearts onto baking paper.
4. Leave to stand at room temperature for approx. 20 minutes.
5. Preheat the oven to 130-140°C fan oven.
6. Then bake for 10-15 minutes.

Preparation of ganache:

1. Chop up the chocolate block and place in a bowl.
2. Bring the cream to the boil and pour over the chocolate.
3. Leave to stand for half a minute and then whisk until smooth.
4. Fold in 10 g butter.
5. Place in the fridge until it is spreadable, about 10 minutes.
6. Spread the ganache over one half of the heart using a piping bag. Place the second half of the heart on top.

Tip: