By Chef Anna Gal
150 g almond flour
150 g icing sugar
150 g granulated white sugar
28 g water
55+55 g egg whites
Food color (powder or gel)
2 days in advance put egg whites in a bowl, cover loosely and keep in the fridge. Sift almond flour and icing sugar together and leave at room temperature.
On the actual day of baking: Bring the egg whites to room temperature. Add the first 55 g of egg whites to the almond mixture, then add food color. Mix well and set aside.
Place water and granulated white sugar into a small saucepan and bring to a boil. Cook further until the syrup reaches the temperature of 118-120 degrees Celsius (244-248 F). At the same time, start whisking the other 55g of egg whites at medium speed until they hold soft peaks. When the syrup has reached the target temperature, pour it carefully and slowly into the egg whites (don’t stop the mixer). Continue whisking until the mixture is 35-40 degrees Celsius (95-104F), which is just a little warm to touch. Fold the meringue into the almond mixture using a rubber spatula, and mix until the batter is slowly running from the spatula. Transfer into a piping bag fitted with a round tip and pipe the shells on a baking sheet lined with a silicon or a Teflon mat. Let the shells rest for about 30 min until the surface is dry to touch (a very important step).
Preheat oven at 300 degrees Fahrenheit. Bake the shells for about 8 minutes until the “collar” forms, than open the oven, rotate the baking sheet and bake until done for another 8 minutes or so. Let cool completely on a wire rack.
Dark Milk Chocolate Ganache
100 g Fortunato No. 4 47% Dark Milk Chocolate
100 g heavy whipping cream
15 g unsalted butter at room temperature
Melt the chocolate in the microwave (in 30-second bursts). Bring cream to a boil in a small pot, remove from heat and add to the chocolate. Mix with a spoon or a stick blender until smooth. When the mixture reaches 50 degrees Celsius (122 Fahrenheit), add butter and mix until incorporated. Cover with a plastic wrap and refrigerate overnight.
Tart Cherry Center
150 g tart cherries (pitted, fresh or frozen)
15 g sugar
4 g regular fruit pectin or 2 g pectin NH
10 g lemon juice Puree cherries in a food processor.
Mix sugar and pectin, set aside. Start heating up the cherry puree. When it reaches 35 degrees Celsius (95 F), add sugar with pectin and mix well. Bring to a boil while stirring the mixture, let boil for a minute and take off the heat. Add lemon juice. Transfer into a bowl, cover, and refrigerate overnight.
To assemble, pipe the chocolate ganache around the macaron shell, pipe the cherry jam into the center and cover with another macaron shell. Refrigerate in a loosely covered container overnight for maximal taste.
Pro tip: Retemper your chocolate before using to retain the delicate flavors adored by chocolate connoisseurs