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Cookies & Cream

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: 

  1. Place the Macaronmix in a bowl with the flat whisk. 
  2. Add the water and the cocoa nibs and mix on low speed for 1 minute and on medium speed for 8 minutes.
  3. Pipe approximately 4 cm. circles onto baking sheets. Use a 16 mm Ø nozzle for this purpose.
  4. Tap a few times on a hard, flat surface to remove air bubbles. 
  5. Let the macarons rest for at least 60 minutes.
  6. Bake at about 140°C for about 16 minutes. (Time and temperature may vary from oven to oven).

Vanilla ganache:

  1. Bring the cream, vanilla marrow and confectioners syrup to a boil. 
  2. Pour the warm cream mixture over the chocolate and mix until homogeneous. 
  3. Cover with foil and refrigerate.

Dark chocolate ganache: 

  1. Bring the cream and confectioners syrup to a boil. 
  2. Pour the warm cream mixture over the chocolate and mix until homogeneous. 
  3. Cover with foil and refrigerate.

Assembly: 

  1. Using a flat whisk, whip both ganaches loose and fluffy. If necessery, reheat lightly.
  2. Pipe a ring of vanilla ganache on half of the shells and fill this ring with dark chocolate ganache. 
  3. Gently press the other shells on top.

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Cookies & Cream

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Cookies& Cream

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Cookies & Cream

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