Smoked Salt Butter Ganache Macarons
Jean-Paul Hévin
A delicate macaron featuring a smoked salt butter ganache filling, with chocolate and plain macaron shells. Inspired by the aromatic and smoky flavors of Bordier smoked salt butter.
Smoked Salt Butter Ganache Macarons
Jean-Paul HévinA delicate macaron featuring a smoked salt butter ganache filling, with chocolate and plain macaron shells. Inspired by the aromatic and smoky flavors of Bordier smoked salt butter.
Chef's Tips
Prepare the macarons 5 days in advance if needed for better flavor.
Ensure egg whites are aged for optimal meringue.
Tap the trays after piping to smooth out shells.
Use a thermometer to cook the syrup accurately.
Tools Used
Piping Bags
Plain Round Piping Tip
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Ingredients
Chocolate Macaron Shells
Plain Macaron Shells
Smoked Salt Butter Ganache
Finishing
Instructions
Prepare the Chocolate Macaron Shells
- 1
Melt the chopped cocoa paste gently over a bain-marie or microwave.
- 2
Sift the icing sugar and almond powder together.
- 3
Mix the red food coloring into 55g egg whites and pour over the dry mixture without stirring.
- 4
Cook the water and sugar to 118°C. At 115°C, start whipping the second batch of 55g egg whites.
- 5
Pour the cooked syrup into the whipping whites and continue whipping until cooled to 50°C.
- 6
Fold a portion of the meringue into the melted cocoa paste, then fold everything into the dry mixture and remaining cocoa paste, gently deflating the batter.
- 7
Pipe 3.5 cm rounds on baking sheets lined with parchment, leaving 2 cm between each.
- 8
Tap trays to smooth the tops. Dust with cocoa powder and let crust for 30 minutes.
Prepare the Plain Macaron Shells
- 1
Sift icing sugar and almond powder together.
- 2
Pour 55g egg whites over the dry mixture without mixing.
- 3
Boil water and sugar to 118°C. Start whipping the remaining 55g egg whites at 115°C.
- 4
Pour the cooked syrup into the whipped whites and whip until cooled to 50°C.
- 5
Fold the meringue into the dry ingredients, gently deflating the batter.
- 6
Pipe 3.5 cm rounds, leaving 2 cm gaps. Tap trays to smooth. Let crust for 30 minutes.
Bake the Macaron Shells
- 1
Preheat convection oven to 180°C.
- 2
Bake the trays for 12 minutes, opening the door quickly twice during baking to release moisture.
- 3
Slide parchment with baked shells onto a work surface after baking.
Prepare the Smoked Salt Butter Ganache
- 1
Chop the chocolate finely and place in a bowl.
- 2
Bring the heavy cream to a boil and pour over the chocolate in three additions, stirring from the center outward each time.
- 3
Cool the ganache to 50°C, then gradually incorporate the softened smoked salt butter.
- 4
Blend with an immersion blender for a smooth finish.
- 5
Transfer to a dish, cover with plastic wrap directly on the surface, and refrigerate for 2 hours until creamy.
Assemble the Macarons
- 1
Pipe the ganache onto the flat side of the chocolate macaron shells.
- 2
Top with a plain macaron shell and press gently.
- 3
Refrigerate assembled macarons for 24 hours before serving.
- 4
Bring to room temperature 2 hours before tasting for best texture.
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.
