Chocolate Macaron

Ingredients Metric/g
Confectionary Sugar 340
King Arthur Almond Flour 190
Aged egg whites 170
Sucrose 45
Chef Rubber Egg White Powder 7
Cacao Berry Cocoa Powder 20-22% Fat 25
Total Weight 777



Sift the almond powder and the confectionery sugar. Add the cacao powder. Robot Coupe for a few seconds if not fine enough. Whisk the egg whites, sucrose, and egg white powder until firm. Fold the dry mix with cocoa powder into the egg whites. Fold until the mixture becomes shiny and somewhat loose (you should have to squeeze the mixture from the piping bag not let it run). This process is called macaronner. Pipe 1" diameter disks onto parchment paper and let rest for about 30 minutes until it forms a skin. Bake in the convection oven at 150°C/300°F for 2 minutes with the vent closed and 8-9 minutes with the vent open. Let cool.


Earl Grey Ganache

Ingredients Metric/g
Fresh heavy cream 35% 290
Blue flowers earl grey tea 15
Cacao Barry Dark Chocolate Couverture 58% 270
Cacao Barry Milk Chocolate Couverture 38% 50
Plugra Butter 82% Fat 675



Bring the cream to a simmer. Add the tea. Cover and let steep for 5 minutes. Strain the cream/tea mixture. Add cream to the infusion to bring weight back to 290 grams and simmer again. Pour the cream over half melted dark and milk chocolate. Add the soft peak butter and emulsify using a hand blender or a whisk, starting from the center and working towards the sides.

Formulation courtesy of The French Pastry School