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Cookies & Cream Macarons
Once you start eating these, you won't stop!
app. 140°C
app. 16 min
90 pieces
Ingredients
Macaron:
2.010 gr
Macaronmix
420 gr
Water, 20-30°C
210 gr
Cacao nibs
Vanilla ganache:
525 gr
Cream
75 gr
Confectioners glucose syrup
750 gr
White chocolate chunks
3 pods
Vanilla
Dark chocolate ganache:
525 gr
Cream
75 gr
Confectioners glucose syrup
750 gr
Dark chocolate chunks
InstructionsPrintDownload PDF
Macaron:
- Place the Macaronmix in a bowl with the flat whisk.
- Add the water and the cocoa nibs and mix on low speed for 1 minute and on medium speed for 8 minutes.
- Pipe approximately 4 cm. circles onto baking sheets. Use a 16 mm Ø nozzle for this purpose.
- Tap a few times on a hard, flat surface to remove air bubbles.
- Let the macarons rest for at least 60 minutes.
- Bake at about 140°C for about 16 minutes. (Time and temperature may vary from oven to oven).
Vanilla ganache:
- Bring the cream, vanilla marrow and confectioners syrup to a boil.
- Pour the warm cream mixture over the chocolate and mix until homogeneous.
- Cover with foil and refrigerate.
Dark chocolate ganache:
- Bring the cream and confectioners syrup to a boil.
- Pour the warm cream mixture over the chocolate and mix until homogeneous.
- Cover with foil and refrigerate.
Assembly:
- Using a flat whisk, whip both ganaches loose and fluffy. If necessery, reheat lightly.
- Pipe a ring of vanilla ganache on half of the shells and fill this ring with dark chocolate ganache.
- Gently press the other shells on top.
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