Crack eggs, separating yolks and whites. Let whites sit in fridge for 1 week. Sieve icing sugar and fine bleached almond meal twice, 3 days prior to making, let it sit in a cool place but not in the fridge.
Boil water and sugar to 120°C, whisk half the egg white and pour the boiling sugar slowly into the egg, increase the mixing speed once all the sugar is added. While this is mixing, mix the rest of the egg whites with the almond meal and cocoa powder. Once the sugar mix has cooled to body temp, mix in the almond meal mix. Mix by hand until almost not stable.
Prepare the baking tray, lined with baking paper and piping bag in advance as the macarons should be piped very quickly.
Pipe desired size with plenty of room in between. Once the tray is full, hold the tray in the air with one hand and with the other tap it hard from underneath until the macarons have spread a bit. Put the trays to one side until the macarons have almost formed a skin.
Put in to a preheated oven at 160°C for 6-8mins, turn the tray 180° and leave the oven door slightly ajar, reducing the heat to 120°C. Cook until the macaron is easily moved from the paper.
Once cooked, remove the paper with macarons still on, from the hot tray and lay on a cool bench until cool. This ensures they do not dry out.
When cool, fill with a ganache filling.
Place cream and glucose into a saucepan and bring to boil, pour over chocolate and mix until silky smooth. Put glad wrap on ganache surface and leave to set overnight on the bench.
Next day, fill set ganache in piping bag and pipe about 6 to 8 g on one macaron half. Press with a twisting action second half on top while holding other half with other hand so the ganache reaches the sides of the macaron.
Recipe courtesy of Melbourne Macaron.
» Metric Converter