Spicy Macarons with Chocolate Ganache
Pink-pepper macaron shells filled with a spiced dark chocolate ganache and a dot of raspberry jam.
Ingredients
| 90 g | aged egg whites | |
| 1 pinch | salt | |
| 40 g | granulated sugar | |
| 200 g | powdered sugar | |
| 110 g | almond flour | |
| 1 tsp | 5 ml | finely ground pink peppercorns |
| 100 g | dark chocolate | |
| 150 g | pastry cream (whipping cream) | |
| 1/2 tsp | 2.5 ml | ground pink peppercorns |
Instructions
Shells (fill once cooled with the chocolate ganache).
Chocolate ganache:
- Break the chocolate into a bowl. Place the cream on the stove and when it begins to boil, remove it and pour it over the chocolate. Stir until you get a glossy, homogeneous cream, add the pepper and cover the bowl with cling film. Leave it to set.
- I left the bowl at room temperature overnight and the consistency of the ganache was ideal. If you are in a hurry, you can put it in the refrigerator and I think in about 2 hours it should be set.
Assembly:
- Prepare 2 shells for each macaron, of the same size. Place a little raspberry jam in the center, and pipe the chocolate ganache around it. Place the other shell on top and press very lightly. Proceed the same way with the remaining macarons.