INGREDIENTS
Makes about 72 macarons
Macaron Shell:
1 cup (7 2/3 oz./220 g) (or about 8) “liquefied” egg whites, divided (see note)
3 1/2 cups (10 1/2 oz./300 g) ground almonds
2 cups + 5 tablespoons (10 1/2 oz./300 g) confectioners’ sugar
4 1/4 oz. (120 g) pure cocoa paste or dark chocolate, 100% cocoa
3/4 teaspoon (4.5 g) carmine red food coloring
1 1/2 cups (10 1/2 oz./300 g) superfine sugar
1/3 cup (2 2/3 oz./75 g) mineral water
Cocoa powder Infiniment Chocolat Ganache:
2/3 cup (5 oz./140 g) butter at room temperature
12 3/4 oz. (360 g) Guanaja 70% dark chocolate (Valrhona)
1 1/3 oz. (40 g) pure cocoa paste (or dark chocolate 100% cocoa)
1 2/3 cups (14 oz./400 g) liquid cream
Finishing:
Cocoa powder
Perfect for parties, these gorgeous little more-ish macarons from the master in Paris are from his new book "Chocolate" and classified as "easy. Nicknamed the ‘Picasso of Pastry’ by Jeffrey Steingarten in Vogue, Pierre Hermé is to the macaron what Louis Vuitton is to the handbag. Name the World’s Best Pastry Chef 2016 by the World’s Best 50 Restaurants Academy, Hermé revolutionized traditional pastry-making. He has invented a unique universe of tastes, sensations and pleasures and his empire of pastry boutiques now spans the globe: from France and the UK to Japan, Hong Kong and to South Korea.
The book is available from Amazon.
PREPARATION
Five days in advance, place the egg whites for the macaron shells in a bowl, cover tightly with plastic film, pierce a few holes in the film and refrigerate to liquefy.
One day in advance, prepare the macaron shells:
Sift the ground almonds and the confectioners’ sugar together in a bowl. Chop the cocoa paste and place in a bowl over a bain-marie of simmering water to melt to 122°F (50°C). Combine 1/2 cup (110 g) of liquefied egg whites with the food coloring. Pour onto the sifted almond powder–sugar mixture without mixing.