Jardin de Lou Macarons

Preparation Steps

1. 1

   Two days before: rinse the candied ginger cubes under warm water, drain, and dry overnight.

2. 2

   One day before: prepare the flavored sugar by mixing ginger powder into coarse sugar, drying it in a 60°C oven for 30 minutes.

3. 3

   Prepare the chocolate macaron shells: melt the cocoa paste, sift almond flour and powdered sugar, add egg whites colored with red dye, and fold gently.

4. 4

   Cook the sugar syrup to 118°C, whip egg whites, and make Italian meringue. Incorporate into the almond mixture with cocoa paste.

5. 5

   Pipe 3.5cm rounds onto baking sheets, tap to release air, and dry 30 minutes at room temperature.

6. 6

   Prepare the plain macaron shells: same process as chocolate shells without cocoa and coloring, sprinkle flavored sugar on top before drying.

7. 7

   Bake macarons at 180°C convection oven for about 12 minutes, venting steam twice.

8. 8

   Prepare the milk chocolate and ginger ganache: boil cream with freshly grated ginger, pour over melted chocolate in three additions, then add butter when slightly cooled.

9. 9

   Chill ganache for 2 hours until creamy.

10. 10

    Assemble: pipe ganache on chocolate shells, insert 4-5 candied ginger cubes, top with plain shells.

11. 11

    Mature assembled macarons 24 hours in the fridge. Bring to room temperature 2 hours before serving.