Issue No. 13

TO MAKE
Combine the sugar and water in a
saucepan and bring to a boil, monitoring
the temperature with a thermometer.
Meanwhile place the remaining 1/2 cup
(110 g) of liquefied egg whites in the bowl
of a mixer fitted with a wire whisk. Once
the sugar syrup has reached 239°F (115°C),
begin beating the egg whites on high
speed. Once the syrup has reached 244°F
(118°C), reduce the mixer speed to medium
and begin pouring the syrup in a steady
stream into the beaten egg whites.
Continue beating until the mixture cools to
122°F (50°C).
Using a spatula, fold the meringue mixture
into the almond–sugar–egg white mixture.
Add the melted cocoa paste, mixing until
the batter loses a little volume. Spoon the
batter into a pastry bag fitted with a No. 11
plain tip (1/2 in. diameter). Line baking
sheets with cooking parchment and pipe
out rounds of batter about 1 1/2 in. (3.5 cm)
in diameter, spaced about 3/4 in. apart.
Tap the baking sheets gently on a work
surface covered with a kitchen towel to
smooth the surface. Place the cocoa
powder in a sifter and sprinkle lightly over
the macaron shells. Set aside at room
temperature for at least thirty minutes to
allow a “skin” to form.
cocoa paste, stirring from the center out in
small, then progressively larger concentric
circles. When the temperature of the
chocolate cools to 95°F–104°F (35°C–40°
C), incorporate, little by little, the butter.
Whisk until the ganache is smooth. Pour
into a shallow dish. Press a sheet of plastic
film directly onto the surface of the
chocolate cream and refrigerate until the
texture is creamy.
Spoon the ganache into a pastry bag fitted
with a No. 11 plain pastry tip. Turn half of the
macaron shells over, flat side up, on the
work surface and pipe the ganache
generously onto each shell. Cover each
with a second macaron shell. Refrigerate
for twenty-four hours.
The following day, remove the macarons
from the refrigerator two hours before
serving.
Preheat the oven on convection setting to
355°F (180°C/Gas Mark 6). Place the
baking sheets in the oven and bake for
twelve minutes, opening and closing the
oven door quickly twice during the baking
to release steam. Remove from the oven
and slide the macaron shells onto the work
surface.
Prepare the Infiniment Chocolat ganache:
Cut the butter into pieces. Chop the
chocolate and cocoa paste with a serrated
knife, and place them in a bowl. Bring the
cream to a boil in a saucepan and pour it,
one-third at a time, over the chocolate and
Note: “Liquefied” egg whites are egg
whites that have been allowed to rest for
several days to lose their elasticity. Simply
place the egg whites in a bowl, cover with
plastic film, pierce a few holes in the film
and refrigerate for five to seven days.