October 10, 2012: Chocolate Macaron
Chef Nadege Nourian
Published Wednesday, October 10, 2012 11:42AM EDT
Chef Nadege Nourian shares this easy recipe for delicious French macaron.
For Italian Meringue
- 71 grams egg white
- 203 grams sugar
- 51 grams water
Make an Italian meringue with the first three ingredients.
Blend sugar and water in a pan, heat to 118 C (244 F).Add sugar and water blend to fluffy egg whites.Stop the meringue when it reaches 45 C (113 F).
- 71 grams egg whites
- 200 grams ground almonds
- 200 grams icing sugar
- 18 grams chocolate
Sieve the ground almond and icing sugar together.Mix with additional egg whites. Add in chocolate and mix until smooth.
Blend both mixtures together until smooth and shiny. Pipe the macaron and let it dry for 20 minutes. Cook the macaron at 150 C (300 F) for 12 minutes. Temperature will vary from oven to oven. Keep macarons covered in fridge overnight.
- 117 grams cream
- 131 grams chocolate (70 per cent)
- 26 grams butter
Bring cream to a boil, pour over chocolate while stirring regularly. When temperature hits 45 C (113 F) add the butter and mix with hand blender. Let set. Assemble your macarons the following day. Makes 50 macaron.