Chocolate and Single Malt Whisky Macarons
Pierre Hermé
Elegant macarons filled with a ganache made from dark chocolate and a smoky Japanese single malt whisky, finished with a touch of edible gold.
Chocolate and Single Malt Whisky Macarons
Pierre HerméElegant macarons filled with a ganache made from dark chocolate and a smoky Japanese single malt whisky, finished with a touch of edible gold.
Chef's Tips
Allow the macarons to mature for 24 hours in the fridge for best texture and flavor.
Make sure to fully evaporate the alcohol from the whisky before incorporating it into the ganache.
Tap the baking sheets firmly to flatten the macarons slightly and avoid air pockets.
Tools Used
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Ingredients
Macaron Caramel and Gold Shells
Chocolate and Single Malt Whisky Ganache
Finishing
Instructions
Preparing the Macaron Shells
- 1
Sift together the icing sugar and almond flour.
- 2
Mix the yellow coloring and coffee essence into 110g of egg whites.
- 3
Pour over the dry ingredients without mixing.
- 4
Boil water and sugar to 118°C. When the syrup reaches 115°C, begin whipping the remaining 110g egg whites.
- 5
Pour the hot syrup over the whites, whisking until cooled to 50°C.
- 6
Incorporate into the almond mixture, deflating the batter.
- 7
Pipe 3.5 cm rounds on lined baking sheets, spacing by 2 cm.
- 8
Tap trays on the counter and dust with gold powder.
- 9
Rest for 30 minutes.
- 10
Bake at 180°C for 12 minutes, venting twice during baking.
- 11
Slide parchment onto a work surface after baking.
Making the Ganache
- 1
Heat the whisky gently to 40°C and flambé to remove the alcohol.
- 2
Melt the chocolate and cocoa paste to 45–50°C.
- 3
Boil cream with reduced whisky and incorporate into the melted chocolate in three additions.
- 4
Blend with an immersion blender until smooth.
- 5
Add butter and blend again until fully emulsified.
- 6
Cover with plastic wrap touching the surface and refrigerate for 2 hours until creamy.
Assembling the Macarons
- 1
Pipe ganache onto half of the macaron shells.
- 2
Top with the remaining shells and gently press.
- 3
Refrigerate for 24 hours before serving.
- 4
Bring to room temperature 2 hours before eating.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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