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
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.