Author Notes: Who does not love a good soft, but chewy macaron?
My recipe combines a chewy chocolate shell with a rich chocolate ganache enfused with chili and tonka bean.
Tonka has a unique taste, and is said to have vanilla, marzipan and roased notes. Chili only appears as an afterthought, a slight burning sensation on the tongue.
A lovely, quaint cookie. Full of texture and flavor. - marie-poirier
- 4.2 ounces powdered sugar
- 2.5 ounces ground almonds
- 1 tablespoon cocoa
- 2 ounces egg whites
- 6.3 ounces heavy cream
- 2 tablespoons light corn syrup
- 5.6 ounces chocolate
- 1 pinch salt
- 1 tablespoon butter
- 3 dried chilis
- 1 tonka bean, ground
- Make the macarons: it is important that the egg whites are room temperature, so take them out a few hours prior to whipping!
- Grind your almonds together with the powdered sugar and the cocoa in a kitchen machine to a flour-like consistency. Then sieve, to get out any bigger pieces. This is important, so you have a completely smooth top. Then whip your egg whites until they are quite stiff. In three steps, fold in your almond mix. Do not be shy at this step - the egg whites will collapse somewhat, that's okay. What is not good, is if you whip all the air out of them, you do not want a runny mass! On a prepared baking sheet, pipe the macarons in round circles (around 4 cm in diameter). When your sheet is full, tap it heartily to achieve a smooth surface on the macarons.
- Let dry for at least half an hour. Bake at 165 degrees for 13-15 minutes, or until the shell does not break when pocked at slightly. Let cool completely, the best is even overnight, before you remove the macarons from the baking sheet and fill them.
- To make the chocolate ganache: chop the chocolate roughly and put in a separate bowl. Bring cream, glucose, the chilis and the ground tonka bean with the pinch of salt to a boil. Let stand for 15 minutes. Reboil, then pour over the chocolate through a sieve. Wait one minute before stirring. Start stirring from the middle, working yourself outwards. When you have a thick, smooth mixture, add the butter in pieces and stir in well. Let cool.
- You might have to warm up the ganache a bit before you pipe it into your macarons. Put together your halves with the ganache.
- This recipe was entered in the contest for Your Best Chocolate & Spice