Macarons with Guarana and Orange Ganache
Guarana-spiced macaron shells filled with an orange chocolate ganache with cocoa nibs and rum-soaked orange peel.
Ingredients
| 90 g | aged egg whites | |
| 1 pinch | salt | |
| 35 g | granulated sugar | |
| 200 g | powdered sugar | |
| 110 g | almond flour | |
| 1 tsp | 5 ml | guarana |
| — | orange food coloring | |
| 100 g | dark chocolate with orange pieces | |
| 100 g | dark chocolate | |
| 150 ml | liquid pastry cream | |
| 1 tbsp | 15 ml | raw cocoa nibs |
| 1 tbsp | 15 ml | dried orange peel, soaked in a little rum until softened |
Instructions
Orange ganache:
- Chop the chocolates finely and place them in a bowl. Heat the cream to boiling and pour it over the chocolate. Leave it for 1-2 minutes, until the hot cream softens the chocolate, then stir until homogenized. Add the cocoa nibs and the orange peel drained from the rum. Stir everything well and leave it to set at room temperature.
- Keep in mind that because of the small amount of cream, the ganache sets very quickly and must be made almost immediately before use, since if you wait too long it will be more suitable for truffles than for filling macarons.
- Sandwich the cooled macarons with the prepared orange chocolate ganache and enjoy.