Ingredients for 4 people
Cookies :
The ganache :
Material :
Provide a piping bag equipped with its nozzle, as well as parchment paper.
Preparing the cookies
Pour the flour, ground almonds, 250g of sugar into a bowl and mix.
Beat the eggs until stiff, gradually adding the rest of the sugar.
Gently fold the beaten whites into the contents of the terrine.
Then fill your piping bag with the preparation.
Cover a baking sheet with parchment paper, take your filled pocket, and form small domes of equal sizes, and at regular intervals.
Then let them crust, the time to prepare the ganache. (Letting them crust will allow them to rise better once in the oven)
Ganache preparation:
Place the cream in a saucepan and bring it to a boil. Then add the chocolate in small pieces, and leave on the heat until the chocolate has melted.
Then add the cocoa and leave to cool. You can then whisk the mixture vigorously, gently incorporating the butter.
Let stand. Meanwhile, put the biscuits in the oven (Th. 5) for about fifteen minutes.
Formation of the macaron:
Place a macaroon shell on a plate, add a layer of ganache, then cover with the second shell.
Tip: To make your macaroons as delicious as possible, let them sit in the fridge for a day.
