Name: Assorted Macarons
Prep time: 1 h
Cook time: 12 min
Total time: 16 h 12 min
Yield: Makes about 40 macarons
Ingredients: Powdered food coloring (optional); Suggested flavorings: 1 tablespoon pistachio, hazelnut, or sesame paste; 1 tablespoon (15 ml) orange blossom water; grated lemon or orange zest*; 1 vanilla bean; a liqueur of your choice; an essential oil; 3 ½ oz. (100 g) bittersweet chocolate, 70 percent cocoa; 1 tonka bean; 2 ¾ oz. (80 g) white chocolate, 35 percent cocoa; ½ cup (120 ml) whipping cream; ¾ cup (5 ½ oz./150 g) granulated sugar; 1 generous cup (5 ½ oz./150 g) confectioners’ sugar; 1 ¾ cups (5 ½ oz./150 g) blanched* ground almonds; 3 ½ oz. (100 g) egg whites, divided; 3 ½ tablespoons (1 oz./25 g), cocoa powder, unsweetened; 1½ cups (4 ½ oz./125 g) ground almonds; Scant ¼ cup (50 ml) water; Whipping cream, divided: 3 tablespoons plus 1 teaspoon (50 ml) plus ½ cup minus 1 tablespoon (110 ml)

Preparation info

Makes about
40
macarons

Difficulty
Complex
Ready in
17 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Bittersweet tonka bean ganache

3 ½ oz. (100 g) bittersweet chocolate, 70 percent cocoa
1

Method

A day ahead, prepare the bittersweet tonka bean ganache. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Grate the tonka bean into the cream. Bring the flavored cream to the boil in a saucepan. Gradually pour one-third* of the boiling cream over the melted chocolate.