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St Emilion Macarons

A decadent dessert combining wine-soaked macaron shells with a rich chocolate mousse for a sophisticated, grown-up treat.

Vegetarian Dessert French Chocolate Showstopper

Estimated Nutrition

Calories

1271.2

kcal / serving

2542.4 kcal total

Carbs

133.1g

per serving

266.1 g total

Fat

69.1g

per serving

138.2 g total

Protein

29.2g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Icing Sugar

For the macarons

100

Caster Sugar

For the macarons

150

Plain Chocolate

70% cocoa solids; broken into pieces

Caster Sugar

For the mousse

Dairy

Butter

Melted

piece

Egg Yolks

Free-range; separated from whites

Liquids

150

Red Wine

Ideally St Emilion or Merlot

NutsSeeds

100

Ground Almonds

For the macarons

Other

piece

Egg Whites

Free-range; for the macarons

piece

Egg Whites

Free-range; separated from yolks

Method

Preheat the oven to 140°C and line trays with template-marked silicone paper.

Blend icing sugar and almonds into a fine powder in a food processor.

Boil caster sugar in 50ml water until it reaches 110°C.

Whisk two egg whites to soft peaks.

Stream the hot syrup into the whites while whisking for two minutes.

Mix almond powder into half the meringue, then fold in the remaining meringue.

Transfer the mixture to a piping bag with a 7mm nozzle.

Pipe the mixture into 4.5cm circles on the prepared baking trays.

Rest the macarons for 30 minutes until they settle and spread slightly.

Bake for 20 to 25 minutes until a crust forms, then cool.

Melt the chocolate and butter together over a bain-marie.

Whisk the egg yolks and sugar over heat until pale and thick.

Whisk four egg whites in a separate bowl to soft peaks.

Place macaron shells in wine glasses and drizzle with red wine.

Combine the chocolate into the yolks, then fold in the whisked whites.

Pour mousse into glasses, top with a macaron, and chill for 2 hours.

made with
a toodle. project