Paris
Macarons
Crisp shells, chewy middles, a ganache hug. Temperamental, yes. Worth it, also yes.
120 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayAlmond meringue shells with chocolate ganache.
The original221kcalsame
4 gproteinsame
2 gfibresame
120minutessame
Macarons.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Sift ground almonds and icing sugar together twice.
- 2Whisk whites to soft peaks, then add caster sugar gradually and whisk to stiff, glossy peaks.
- 3Fold the almond mix into the meringue, pressing the batter against the bowl, until it flows like lava.
- 4Pipe 3 cm rounds, tap the tray hard and rest until a skin forms.
- 5Bake at 150 C until they lift cleanly off the paper.
- 6Heat cream, pour over chocolate and stir. Cool until thick, pipe onto half the shells and sandwich. Rest a day in the fridge.
Serve it like this
Arrange in neat rows on a plate or in a gift box. Serve at room temperature with tea or coffee.