Snacking cakes

Made with: Caraïbe 66%

Steps: 2

By 40 macarons.

Preparation : 1 hour + 12 minutes of cooking per macaron sheet + ganache crystallization time

Recipe steps


  • 125gpowdered almonds
  • 150gpowdered sugar
  • 25gcocoa powder
  • 50gegg whites
  • 50gegg whites
  • 150gcaster sugar
  • 50gwater
  1. Sift the powdered sugar. Mix together the powdered almonds, the sifted powdered sugar and the cocoa powder. Heat the 150g caster sugar in 50g of water up to 100-112°C and pour onto the beaten whites. Continue until the mixture is lukewarm. Add 50g of unbeaten egg whites. Mix with powders. With the pastry bag (8/10 mm diameter smooth nozzle), pipe the shells on the parchment paper and place in a 140°C oven for 12/13 minutes.


  1. Bring the cream to the boil. Slowly pour one third of the hot liquid into the center of the melted chocolate *, stirring in small circular movements with a spatula.
  2. 1/ Mix vigorously to create a glossy and elastic core.
  3. /2 Repeat twice more. (1 and 2)

Assembly and finishing

When the ganache has been formed, cover the flat side of a macaron and stick another macaron on top.

Download in progress