Materials :
- 5 tablespoons of ground almonds
- 5 tablespoons of granulated sugar
- 2 tablespoons of espresso
- 2 tablespoons of cocoa powder
- 4 egg whites
- 3 cups powdered sugar
Ganache Ingredients:
- 1/2 cup of butter
- 3 tablespoons of powdered sugar
- 3 tablespoons of cream
- 4 tablespoons of cocoa powder
- 3 tablespoons of dark chocolate powder
Fabrication :
- Blend the powdered sugar, espresso, cocoa powder and almonds with the help of a food processor until they become powdery and place in a bowl.
- In a separate bowl, beat the eggs with a mixer. When the mixture turns into white foam, gradually add the granulated sugar and continue whisking.
- Collect the mixtures in a single bowl and mix them with the help of a spatula.
- Squeeze the dough you prepared on the baking tray lined with greaseproof paper with the help of a piping bag.
- Bake for 10 minutes in a preheated oven at 175 degrees, and then let it rest for 30 minutes.
- Combine the butter and powdered sugar and melt them on the stove.
- Add the cream, cocoa and dark chocolate powder, cream and mix until lump-free.
- Refrigerate until it hardens a little and becomes a spreadable consistency.
- Spread it on the macarons you baked in the oven and make it final.
