Chocolate Macaron Macaron Mixture

Chocolate Macaron
Petits Gateaux - alcohol free
Recipe for 200 macarons
Recipe No.: PG20021
and granulated sugar. Add Maracaibo Intenso 66%
couverture to the Cream Anglaise and mix well. Place on a
tray lined with plastic wrap and refrigerate over night.
Macaron Mixture
300 g
300 g
110 g
300 g
70 g
110 g
9.65 oz
9.65 oz
3.54 oz
9.65 oz
2.25 oz
3.54 oz
powdered sugar
almond powder
fresh egg white
granulated sugar
water
fresh egg white
Cacao Nibs Qroqant
To assemble & decorate
lightly whipped
Mix powdered sugar and almond powder in a Robot Coupe
very finely. Place the mix in a bowl and mix with (no
whipped) egg white. Boil granulated sugar and water to 118°
C/ 244°F. Add to the egg white. Allow to cool on speed 3.
Slowly fold meringue into the almond powder mixture.
Continue mixing, to obtain desired viscosity. Pipe small dots
onto a Silpat sheet and sprinkle some Cacao Nibs Qroqant on
top. Place an additional tray under the macarons. Bake in
preheated oven at 160°C/ 320°F for approx. 16 minutes. Do
not open during baking. Allow to cool and spray with dark
couverture.
Chocolate Crémeux
350 g 11.25 oz heavy cream 35%
liquid
90 g 2.89 oz pasteurized liquid egg yolk
45 g 1.45 oz granulated sugar
170 g 5.47 oz Maracaibo Intenso 66%, Rondo
Make a Cream Anglaise with liquid heavy cream, egg yolk
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Mix the Chocolate Crémeux until smooth. Pipe between two
macaron halves. It is recommended to refrigerate until used.
Felchlin products
Art. no
Products
CA19
Cacao Nibs Qroqant, caramelized cacao pieces
CR88E
Maracaibo Intenso 66%, Rondo, Grand Cru couverture, dark, coins