Dark Chocolate Pistachio Macarons

I mentioned in my other post on Chocolate Macarons a few tricks and tips on how to bake them. These Macarons filled with Dark Chocolate Ganache was made a bit different however. The dark grey colour comes from Activated Charcoal powder that was used when adding to the almond flour part. I challenge you to try it for yourself. Around 20g would be enough. You can however get the same result (with less fuss around it) by adding a few drops of black food colouring gel into the mixture. The macarons have crushed pistachio nuts on, feel free to come up with any other combination that you think will work well with chocolate.

Dark Chocolate Pistachio Macarons

Preparation time: 30 minutes
Baking time: 20 minutes
Yield: 60 shells
Servings: 30 macarons

Ingredients:

120 g egg whites (about 4 egg whites)
125 g fine caster sugar
125 g almond flour
125 g icing sugar
1 ml food colouring gel/powder

Instructions:

1. Place half of the egg whites (60 g) in a mixing bowl together with the almond flour, food colouring and icing sugar. Mix until a smooth paste forms.

2. Place the remaining egg whites (60 g) in a heatproof bowl and add the caster sugar. Set the bowl over a pan of gently simmering water (bain-marie) and whisk until the sugar has dissolved and the mixture reaches approximately 65 °C.

3. Transfer the bowl to an electric mixer and whisk the meringue until it cools to room temperature and forms a stable, glossy meringue.

4. Using a spatula, gently fold the meringue into the coloured paste, about 15 folds, until smooth and flowing (this step is known as macaronage).

5. Transfer the mixture to a piping bag fitted with a 10 mm nozzle. Pipe circles approximately 5 cm in diameter onto a silicone baking mat.

6. Tap the baking tray firmly on the work surface about 10 times to release any air bubbles.

7. Bake immediately at 140 °C for 20 minutes.

8. Remove from the oven, allow to cool completely, and sandwich with ganache between the shells.

Store in a cool, dry place and consume within 2–3 days.

DARK Chocolate Ganache

Preparation time: 15 minutes

Resting time: 1 Hour in the fridge, 2 Hours on the counter

Yield: 500ml

Ingredients:

250 ml Fresh Cream

500 g Chopped Dark Chocolate

Method:

1. Add the cream to a stainless steel bowl, to be placed onto a saucepan with water. This will create a double boiler, which makes it safer for chocolate to melt.

2. Heat the cream to very warm, but not boiling.

3. Add the chocolate pieces to the cream at once and while stirring slowly, allowing the chocolate to melt, then forming a smooth chocolate sauce.

4. Set aside on the counter to cool down for two hours or in the fridge for one hour.

5. It is very important that the ganache should be completely cold or even better, chilled before it being whipped.

6. With an electrical beater, whip up the ganache until a chocolate mousse consistency.

7. Add the ganache to a piping bag.