When it comes to fancy sweet gift, sometimes the best flavour combination is the classic combination. And is there anything more classic than chocolate and vanilla?
These Macarons are made of a chocolate almond shell with a vanilla bean ganache. Trust me they taste spectacular.
If you are new to Macarons, the flavour combination has no limits but your imagination. Macarons can be made in any color and flavour. They are beautiful, each one having it’s own unique personality, but all sharing the same qualities of that amazing crunchy, fluffy, chewy texture. They are worth trying!
So make a batch, put them in a pretty box tied up with ribbon, and give them to a friend as a dazzling gift.
Chocolate and Vanilla bean Macarons:
Serves: 40 Macarons
Cooking Time: Prep time 30 mins, cook 17 mins (plus 45 mins resting)
For the shells:
– 7 egg whites
– 350gr icing sugar
– 250gr almond meal
– 150gr caster sugar
– 20gr pure cocoa powder
For the vanilla bean ganache:
– 2 vanilla beans
– 75gr white chocolate
– 100gr cream
Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set aside.
Whisk the egg whites in an electric mixer until soft peaks form (1-2 minutes). Add caster sugar, a tablespoon at a time, while whisking continuously until incorporated and mixture is thick and glossy (3-4 minutes).
Stir in almond mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted.
Add the cocoa powder to the bowl and incorporate it to the almond mixture.
Spoon into a piping bag each of the mixtures with a 1cm plain nozzle, pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays, stand until a crust begins to form (45min-1 hour).
Preheat oven to 140C. Bake Macarons until firm but not coloured, swapping trays halfway through cooking (17 minutes), set aside, cool completely on trays.
Meanwhile, for the vanilla bean ganache, bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, stand until melted (5 minutes), stir until smooth and glossy. Refrigerate until firm yet still pliable (45 minutes-1 hour) then stir until smooth. Cut the vanilla beans open lengthwise and scrape seeds out with a knife. Add seeds to bowl, stir to form a ripple effect, then spoon the mixture into a piping bag, place a bit of ganache onto half the Macarons and add another shell to create a beautiful French Macaron.
Note : I recommend not to eat your Macarons right away, of course you can try a few of them after all the effort you’ve put in them. But if you can resist, let them sit in your fridge for a day. This will make sure that the flavour of the shells and the ganache become one.
Any kind of bubbly would work with these Macarons but I recommend having these with a glass of fresh milk, a black coffee or espresso.
The Dutch boyfriend’s opinion:
I have to say that eating these macaroons made me feel more masculine than the pink and white ones. But only a bit, since I still had to tenderly hold these ‘delicate pieces of art’, as many French like to say.
The chocolate and vanilla Macarons had a gentle sweet taste and a calming effect on me after a hard day of studying behind the PC. Although tasteful they didn’t have the surprise effect I described after enjoying the coconut and raspberry flavours. Chocolate and vanilla still command quite some respect in my book, and combined with the effort put into them and how they were presented they earned their rating.
Rate: 7,5 / 10