Bitter Chocolate Macaron
Pierre Hermé
Intensely rich chocolate macarons made with 100% cocoa solids and a smooth, glossy ganache for a long, lingering finish.
Bitter Chocolate Macaron
Pierre HerméIntensely rich chocolate macarons made with 100% cocoa solids and a smooth, glossy ganache for a long, lingering finish.
Chef's Tips
Use high-quality 100% chocolate or cacao pâte for best results.
Let the shells rest before baking to form a proper skin.
Use a thermometer for accuracy when cooking sugar syrup and ganache.
Tools Used
Piping Bag With Plain Nozzle
Sieve
Thermometer
Baking Trays
Oven
Whisk
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Ingredients
Macaron Shells
Bitter Chocolate Ganache
To Finish
Instructions
Prepare the Macaron Shells
- 1
Sift icing sugar and ground almonds together in a bowl.
- 2
Melt the cacao pâte over a pan of barely simmering water at 50°C.
- 3
Mix food colouring into the first portion of liquefied egg whites, then add to the dry mixture without stirring.
- 4
Boil sugar and water to 118°C. When it reaches 115°C, start whisking the second portion of egg whites to soft peaks.
- 5
Pour the hot syrup over the whipped egg whites and whisk until cooled to 50°C.
- 6
Add the meringue to the almond mixture and fold in the melted cacao pâte.
- 7
Transfer to a piping bag and pipe 3.5 cm rounds onto lined trays, spaced 2 cm apart.
- 8
Dust lightly with cocoa powder and rap trays to flatten. Rest for 30 minutes.
Bake the Shells
- 1
Preheat fan oven to 180°C.
- 2
Bake for 12 minutes, opening and shutting the oven door twice during baking.
- 3
Remove from oven and slide shells onto a work surface to cool.
Make the Ganache
- 1
Cut butter into pieces. Chop chocolate and place in a bowl.
- 2
Boil the cream and pour over chocolate in three parts, stirring to emulsify.
- 3
When mixture reaches 50°C, add butter gradually and whisk to a smooth ganache.
- 4
Pour into a dish, press clingfilm to the surface, and chill until set.
Assemble the Macarons
- 1
Pipe ganache onto half of the macaron shells using a plain nozzle.
- 2
Sandwich with remaining shells.
- 3
Store in fridge for 24 hours. Bring to room temperature 2 hours before serving.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
