Recipe:
Prepare ganache. Chop the chocolate finely and put to a bowl. Bring cream to a boil and pour it over the chocolate. Let set for 5 minutes, then stir until smooth.
Add rum and stir. Add soft butter and grind with a blender. Put a plastic film on a surface of ganache and leave in the refrigerator for 2-3 hours.
This is how it looks after chilling:
Make macaronage.
Sift almond flour with powdered sugar. Add caster sugar, the first 55 g of egg white and cocoa powder. Do not mix, just set aside.
Put sugar in a saucepan and pour in water.
Put on medium heat, bring to a boil and cook until the mixture reaches a temperature of 118 degrees (you need a thermometer to measure).
You can take a chance and catch the desired consistency by testing on a soft ball: if you drop the syrup into a cup of cold water, it will solidify into a drop that you can knead with your fingers. But I don't advise you to do this.
Beat the remaining 55 g of egg whites with a mixer until foamy.
Remove the syrup from the heat. Keep whisking the egg whites and pour in the hot syrup in a thin stream. Beat until dense and shiny consistency - you need to get stiff peaks meringue.
Stir flour, cocoa and egg whites in a bowl.
Add a third of the meringue and mix.
Stir in the remaining meringue with movements from bottom to top, turning the bowl in a circle. The almond flour and meringue should combine, but the mixture shouldn't be completely runny. To test for consistency, take a spoonful of the mixture, put it on a plate and look - the traces from the spoon should gradually smooth out.
Transfer the mixture to a pastry bag with 5-6 mm piping tip. Line the baking sheet with a silicone mat. Pipe an almond batter circles about 3-4 cm diameter.
Leave at room temperature for at least an hour to let a noticeable crust appears on surface.
Preheat the oven to 160C. Put the baking sheet into the oven and bake for 11-12 minutes.
Remove macarons from the baking sheet together with silicone mat and let cool completely. Remove from mat only when cooled down!
Assemble the macarons.
Put the ganache into a pastry bag with 5-6 mm piping tip. Pipe on a half of macarons shells.
Cover with the second half of shells. Put it into container and chill in the fridge for 6-8 hours.
Before serving, let it sit for 10 minutes at room temperature.
Bon appetit!
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