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Ivoire blackcurrant macarons
Made with Ivoire 35%
Steps: 2
Servings: Makes approx. 30 macarons.
2 Recipes steps
1 MACARON MIXTURE
Creating the Macaron mixture
150 g Finely ground almond
150 g Icing Sugar
150 g Caster sugar
50 g Egg whites
50 g Egg whites
50 g Water
Sift together the finely ground almonds and the icing sugar.
Cook the caster sugar and water at 230-235°F (110-112°C) then whisk the first 50g of egg whites with the sugar syrup.
Beat until the mixture is lukewarm.
Add the remaining 50g of unbeaten egg whites to the beaten whites.
Combine with the dry ingredients and mix energetically using a spatula until a ribbon forms.
Use a piping bag with an 8mm nozzle to pipe the macarons onto baking paper and bake in a fan oven at 285°F (140°C) for 12-13 minutes
2 IVOIRE AND BLACKCURRANT GANACHE
IVOIRE AND BLACKCURRANT GANACHE
150 g Whipping cream 35%
300 g IVOIRE 35%
135 g Blackcurrant pulp
Heat the cream and melt the IVOIRE 35% chocolate.
Pour the warm cream over the melted IVOIRE 35% chocolate in three batches to make a ganache.
Finish by adding the blackcurrant pulp.
Stir well to ensure a perfect emulsion.
Store in the refrigerator for several hours, then lightly whip the ganache to obtain the correct consistency
Assembly
Pipe a layer of ganache onto the flat side of a macaron half and stick another macaron half on top.
Press together lightly. You can store these macarons in the freezer.
