During a walk in the forest with Mister to pick up mushrooms and chestnuts, we came upon bushes of blackberries and we could not resist the idea to push us out of our collection initial ! I love blackberries, so after the key lime pie blackberry cool here are the macarons. A ganache melt white chocolate and blackberries and blackberries fresh as a garnish, yum… this is too good !
This is my first try of macarons and I didn’t quite manage my dye a little transferred to the cooking, so I hope you don’t hold too much rigor !!! Thank you to Cyrille for his initiation of the last time, this recipe is a little thanks to you !
Macaroons with blackberries
Ingredients (for a dozen large macaroons)
For the macarons
- 200 g of icing sugar
- 120 g of almond powder
- 100 g of egg whites
- 50 g of powdered sugar
- The violet dye
For the ganache
- 100 g of blackberries + some for decoration
- 100 g white chocolate
- 10 cl of whipping cream
Mix together the almond powder and the icing sugar and then mix together to obtain a powder as fine as possible. Pass the mixture through a sieve.
Mount the egg whites then add the sugar little by little to form a beautiful meringue is stiff.
Then, add the meringue mixture to almond-sugar in weight lifting and macaronnez the dough slowly, until well incorporate the meringue without the break and then add a little pigment.
Put the mixture in a pastry bag and form circles on a baking sheet covered with parchment paper.
Let crouter macaroons 45 min at room temperature.
Meanwhile make the ganache, for this mix the mulberries and pass this purée through a sieve to remove the grain.
In a saucepan heat the cream and once it boils, add off the heat the white chocolate and then mashed blackberries. Book costs to the time of use.
Preheat the oven to 150°.
Bake the macarons at mid-height and leave to cook for 13 minutes.
Remove the macaroons from the oven and slide a bit of water under your parchment paper so that the macaroons come off after cooling.
Garnish the shells with ganache, using a piping bag and garnish with ripe and then store in the refrigerator in an airtight container if you do not eat it all before !