My first attempt at macarons turned out like this....Licorice macarons with white chocolate/licorice ganache. Yum, what a bite.
Recipe for macarons with licorice
My first attempt at macarons ended up like this…
Licorice macarons with white chocolate/licorice ganache. A delicious treat.
I’ve used a rather simple recipe (there are quite a few different ones!), but it worked okay and with the good advice I received from you yesterday (thanks!?) I’m sure the next round will be spot on ??? The recipe I used is reproduced below.
Servings: pcs.
Macarons with licorice
My first attempt at macarons turned out like this....Licorice macarons with white chocolate/licorice ganache. Yum, what a bite.
Ingredients
Macarons
- 100 gram Almond Flour
- 150 gram Powdered Sugar
- 75 gram egg white approx. 2 cups
- 1 pinch Salt
- 50 gram Sugar
- Paste Color As desired
Licorice Ganache
- 100 gram White chocolate
- 50 gram Whipping Cream
- 40 gram Syrup salty licorice syrup - I use the one from Bülow
Instructions
Macarons
- Sift almond flour and powdered sugar together.
- Whip the egg whites stiff with salt and gradually whip in the sugar until it becomes a thick and smooth meringue.
- Add color – a few drops should be enough – and gently fold in the almond flour/powdered sugar mixture.
- Fill the mixture into a piping bag with a smooth, round nozzle and pipe it into approximately 40 small circles (about 2 cm) on baking trays lined with parchment paper.
- Gently tap the tray on the counter to remove air bubbles and let the macarons sit for about 30 minutes before baking.
- Bake for 10-12 minutes at 150 degrees Celsius (302 degrees Fahrenheit) with convection.
Licorice ganache
- While they bake, make the licorice ganache:
- Chop the chocolate, heat the cream to boiling point together with the syrup.
- Pour the hot mixture over the chocolate and stir until smooth.
- Place it in the refrigerator for about an hour while the macarons also cool.
- Once both have cooled, fill the ganache into a piping bag with a round nozzle, and pipe small peaks on half of the macaron shells.
- Assemble the macarons with the remaining shells.