It has been on my list for quite some time now to make macarons au chocolat, because I only eat them when in France. So I found a basic macaron recipe and then gave it my own twist with my chocolate cream. And the result was quite good:-)
Macarons au chocolat
80 g egg whites (2-3), with room temperature
200 g icing sugar
20 g caster sugar
100 g grounded almonds
10 g cocoa powder
Mix together icing sugar, cocoa powder and grounded almonds. And sift into a bowl. Beat the egg whites until fluffy, add the caster sugar and beat then until totally stiff.
Mix in the almond mixture a little at a time with a spatula until an even mixture. Fill a pastry bag fitted with 11mm round tip with the mixture and pipe onto baking sheet lined with silpat into rounds. Let the macarons dry for 10-15 minutes before baking at 160 degrees celcius for 12-15 minutes. Let rest for 2 minutes before removing from the silpat.
2 egg yolks
5 g vanilla sugar
150 ml whole milk
100 g chocolate, valrhona caraque 56 %
50 g unsalted butter, softened
Prepare a crème anglaise by bringing the whole milk to the boil in a pan. Whisk yolks, sugar and vanilla sugar together in a bowl until white and fluffy. Pour the hot milk into this mixture continuing to stir. Return the mixture to the pan and stir until the temperature is 85 degrees celcius. Pour the mixture into the bowl again and stir to cool down a little. Add the chocolate. Cool down quite a lot. Add the butter and stir until even and cool down completely. Sandwich the macarons with the chocolate cream. And place in the refridgerator for at least 24 hours.