For macaron shells:
- 100g ground almonds
- 3 egg whites (around 110g), room temperature
- 200g powdered sugar
- 4 tablespoons of granuleted sugar
For chocolate ganache:
- 125g Chocolate
- 125ml Heavy cream
Place the almonds in a food processor. When the almonds are fine and not sticky, add the powdered sugar and blend again. At the end you need to get a flour like mixture.
In a pan heat up the egg whites and granulated sugar. Meanwhile you have to constantly mix the two ingredients with a wooden spoon. When it reaches 37°C, put them into a bowl and mix until you get a hard mixture.
With a wood spoon mix in the almond mixture and vanilla bean. Be careful not to overmix.
Make small circles of the dough on parchment paper and let them dry for about 30 min. They will get a hard shell.
Preheat the oven to 160°C.
Bake the macarons for about 10-15min. They must get the typical macaron thin edge at the bottom and become hard shells.
For the filling I prepared cholocate ganache.
First you heat up the heavy cream. I put it in the microwave for around 4 minutes. It schould be hot but not boiling.
Meanwhile I chop the chocolate to small pieces.
Put the chocolate in the hot cream and stir. You will get a fluid cream but for the macarons we need it to be harder so put it in the fridege for at least 2hours. If it gets too hard just leave it at room temperature for a few minutes.
With the piping bag fill the macarons with the cream.