Macaroon with Chocolate Filling

Macaroon with Chocolate Filling

Recipe from Chef Rocco Lugrine

 

Ingredients:


Macaroon Mix:

225g – Egg whites
135g – Sugar
2 (1 tsp) – Egg white powder
470g – Powdered sugar
280g – Almond flour

 

Procedure:


  1. Whisk egg whites, egg white powder, and half of the sugar to medium peaks.
  2. Continue whisking and add remaining sugar.
  3. Put on any desired colors.
  4. Fold in pre-sifted powdered sugar and almond flour, until the mixture falls back upon itself.
  5. Pipe onto Silpat Macaroon.
  6. Bake at 300F/150C for 12-15 minutes.

 

Macaroon Filling:

Ingredients:

375g – 66% Dark chocolate
200g – Heavy cream
3oz –  Light corn  syrup
85g – Butter
1 each -Vanilla bean

Procedure:

  1. Boil together the cream, corn syrup, & vanilla bean.
  2. Strain out the vanilla bean and pour the hot liquid over the chocolate.
  3. Continue mixing the ingredients until smooth.
  4. Next, add softened butter and emulsify with a hand blender.
  5. Pipe the mixture onto macaroon shell or sandwich
  6. Store in the refrigerator or freezer overnight.
  7. Thaw and serve.

 

Source: Sasa Demarle

 

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