In France, people greet each other with kisses on the left and kisses on the right. So it is certainly no coincidence that these light and airy meringue kisses - also known as macarons - come from the land of indulgence.
Recipe for 20 pieces
Preparation time: 120 minutes, including baking and cooling time
Utensils: thermometer, piping bag
Ingredients Macarons:
650 g powdered sugar
350 g almond semolina
12 organic eggs, the egg whites
150 ml water
500 g sugar
Also chocolate pearls 'Rausch Trinkschokolade Venezuela 43 %' to decorate
Ingredients chocolate ganache:
150 ml cream
360 g light fine cocoa chocolate 'Rausch Schokolade Venezuela 43 %'
100 g butter
Preparation of macarons:
- Mix the sugar with the water and bring to the boil at 110°C.
- Separate six of the eggs, whisk the egg whites until stiff and set aside.
- Heat the sugar and water mixture to 117°C, slowly add to the beaten egg whites and continue beating until the mixture has cooled.
- Mix the powdered sugar with the almond semolina.
- Separate the other six eggs and beat the egg whites until stiff. Now slowly sieve in the dry ingredients and carefully fold in.
- Preheat the oven to 140°C top/bottom heat and line a baking tray with baking paper. Then pour the mixture into a piping bag and pipe 40 tuffs onto the baking tray.
- Bake the macarons for approx. 12 minutes and then leave to cool completely.
Preparation of the chocolate ganache:
- Bring the cream to the boil, pour over the light fine cocoa chocolate and stir until the chocolate has dissolved.
- Then add the butter and mix well.
Finish the macarons:
- Pour the ganache into a piping bag and pipe onto the flat side of the baked macaron.
- Now place the flat side of the second half on top and press down a little.
- Leave the macarons to cool.
