Valrhona Blackcurrant Ivoire 35% Macarons

Perfect amount of black current and Valrhona Ivoire chocolate ganache gently placed between two delicious shells.

Prep Time30

Cook Time30

cooling or resting time2

Course: Dessert

Cuisine: French, Italian, Mediterranean

Keyword: Almond, Macaron, Pastry, White Chocolate

Difficulty: Intermediate

Brand: Valrhona

Combine the almond flour with the sugar and mix well. Add the first 2 egg whites to form a paste and set aside.
Cook the cup of sugar and water to 230°F/233.6°F in a pot over medium/low heat. Meanwhile, lightly whip the egg whites – on medium speed.
When the sugar is up to temperature, pour the sugar syrup into the whipped egg whites and sugar mixture. Slowly pour down the side of the bowl to prevent the sugar from attaching to the whisk.
Beat at medium speed until the meringue cooled and thick, then add to the first mixture, in three additions. Use a spatula to stir the mixtures together gently, scraping the sides of the bowl with each turn, until the batter is smooth, creamy and shiny (This is called “macaroning”).

Bring the cream to a boil.
Melt the 2 cup Valrhona Ivoire 35% White Chocolate Baking Feves in a microwave in 30 second intervals until just melted.
Slowly pour the hot liquid over the melted chocolate in several additions, mixing well, to create a proper emulsion. Add the black currant pulp.
Finish with an immersion blender and chill overnight before using.

Preheat the oven 280-300°F. When the macaron batter is ready, place half in a piping bag fitted with a piping tip (10-12mm) and pipe rounds on a half sheet pan lined with a silicone mat.
Bake immediately for 10-12 min. Let the shells cool on the tray before removing.
Allow the ganache to warm up slightly at room temperature (around 1 hour) and place in a piping bag fitted with a piping tip (10-12mm). Pipe the ganache on the cooled shells, and sandwich together.
Serve immediately or store in the refrigerator.
Enjoy!