13 avril 2014

English recipe , Chocolate and Raspberry Macaron

For 25-30 pieces For the hulls 200g of icing sugar 125g of almond powder 30g of sugar 3 egg whites   For the chocolate raspberry ganache 120g of black chocolate 70% 120g of cream 30% 165g of raspberry pulp   Preparation of hulls: Use your mixer and mix the almond powder and icingsugar for 2-3 minutes . Sieve to remove large bits Whisk the egg whites when the whites are stiff , add the powdered sugar.The whites must be stiff and glossy Add any colouring now Fold 1/3 of the mixture into the... [Lire la suite]
Posté par Choco-cook à 22:07 - Commentaires [0] - Permalien [#]
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