Almond macarons with chocolate ganache
Thin crispy shell and creamy filling in French cookies.
240 min · 15 servings
Per serving
Approximately 175 kcal Protein: 3.1 g Fat: 9.1 g Carbohydrates: 21.8 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Milk, Eggs
The finished ingredients may contain additional milk protein, egg, soy, wheat and nuts, depending on the recipe. If you have an allergy, do not use an ingredient with an unknown composition.
NHS: food allergyIngredients
- Blanched almonds, finely ground - 125 g
- Powdered sugar - 125 g
- Sugar - 125 g
- Egg white – 90 g
- Dark chocolate – 100 g
- Cream 30–35% – 100 g
How to cook
- Sift almonds with powder. Beat the whites, gradually adding sugar, until stiff peaks form.
- Mix the dry mixture in three additions with a spatula. Stop when the dough runs out like a ribbon and the mark disappears in about 10 seconds.
- Pipe 3 cm circles onto parchment and leave for 30–45 minutes until dry. Bake at 150°C with convection for 12–15 minutes. Cool.
- Pour hot cream over chopped chocolate, stir and cool until thick. Combine the halves in pairs and refrigerate for 2 hours.
Products for the recipe
- Almonds raw — 125 g: blanched almonds, finely ground. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.
Source: Wikibooks contributors — Cookbook:Basic French Macarons · CC BY-SA 4.0