Receta MILLED NUT FLOUR MACARONS WITH DARK CHOCOLATE GANACHE
Milled Nut Flour Macarons with Dark Chocolate Ganache
Adapted from Ottolenghi – The Cookbook
- 110gm icing sugar
- 60gm nut flour
- 60gm egg whites (of 2 eggs)
- 40gm Castor sugar
- 10gms nut flour for sprinkling on top
- Dark Chocolate Ganache Filling
- 100gm dark chocolate
- 2-3 tbsps low fat cream
- Whiz the nut flour and icing sugar in the coffee grinder and sift 2-3 times
Whisk the egg whites and Castor sugar till it forms a thick aerated meringue, firm but not too dry.
Turn the nut mixture into the bowl, and fold gently to get a lava type batter.
Hold the tray firmly and tap the underside firmly. This should help to spread and smooth out the macarons.
Leave out, uncovered for 15 minutes.
Meanwhile preheat the oven to 140C (the original recipe has 170C).
Bake in preheated oven for about 12-13 minutes. They are ready when they readily leave the paper when lifted with a palette knife. Remove from oven as soon as this happens, and leave to cool completely.
Ganache
Melt half the chocolate and the cream on simmer in a pan, stirring constantly. Once melted and bubbling, take off heat, and add the rest of the chocolate and stir until all the chocolate has melted. Coo.
To assemble
Match equal halves of macarons, and keep together.
Use a small spoon or piping bag, deposit a tiny amount of ganache on the flat side of the macaron, and sandwich with another of the same size. sandwich them, squeezing gently. Leave to set in fridge. Note: They taste much better after maturing for 24 hours, and I am happy to say that the two I kept for over 1 week in the fridge tasted brilliant too!
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