Macaroons with Chocolate Fondants

 Macaroons with Chocolate Fondants 

 Ingredients (for about 20 macaroons)
Macaroni buns
125 g of almond powder
125 g of icing sugar
100g of powdered sugar
100 g egg whites (about 3 egg whites, aged 24 hours in the fridge)
15g of unsweetened cocoa powder
30 ml of water
Chocolate ganache
150 g dark chocolate (minimum 60% cocoa)
100 ml whole liquid cream
20 g of butter
  Instructions
Preparing the shells
Mix and sift almond powder, icing sugar and cocoa to get a fine powder.
Top the snow white by adding three times the powdered sugar. Keep whipping until you get shiny meringue.
Gently incorporate the almond-sugar mixture into the snow white with the help of a maryse. Macaroni until you get a smooth and slightly runny dough.
Place macaroons on a plate covered with baking paper using a casing pocket.
Let it bake at room temperature for 30 minutes.
Preheat the oven to 150°C and bake for 12-14 minutes. Let cool before shelling.
Preparing chocolate ganache
Heat the cream until chilled, then pour it over the chopped chocolate.
Mix well until you get a smooth ganache, then add butter.
Let cool until ganache thickens slightly.
Macaroon assembly
Top a shell with a ganache spoon or use a sheath pocket.
Cover with a second shell by pressing slightly.
Reserve in the refrigerator 24 hours before tasting for optimal texture.
 Gourmet tip: Add a pinch of salt flower to the ganache to intensify the chocolate flavor!

 Nutritional information
Prep time: 30 min | Cook time: 12 min | Total time: 42 min (+24h rest)
 Calories: ~90 kcal per macaron |  Servings: 20 macaroons