The last of the lot

Okay, I promise you these are the very last pink macarons you will see for the month of October.   This just goes to show how crazy obsessed I am in trying to get the macarons right.  Like I said, it’s still a matter of luck for me.  Very strangely, despite baking up like a batch almost every week, I still don’t always get the shells right.  Thankfully, the little Style Princess has volunteered to be my taster and has been happily polishing these macarons off on my behalf.

Being in Switzerland, we get access to a large variety of chocolate with all sorts of interesting flavours.  I had plans to just grab a bar of plain white chocolate to make ganache for the macs, but while checking out the chocolate section, I couldn’t resist looking at the delectable flavours that Lindt had to offer.  I’ve always loved salted caramel and thought salted chocolate would probably be great with macs for the salt may just add a nice balance to the sweetness of the chocolate and the macaron shells.

So for the second batch of my pink macaron shells, I filled them up with a ganache made with this Lindt Chocolate flavoured with a hint of Fleur de Sel.

Pink Macarons with Fleur de Sel Chocolate Ganache

Click here for the recipe on the macaron shells.

For Fleur de Sel Chocolate Ganache Filling

• 50g of Lindt chocolate (chopped)
• 3-4 tablespoons of cream

Method:

1. Place the chopped dark chocolate into a medium size microwave safe mixing bowl. Set aside while you heat the cream.
2. Heat the cream in a small saucepan until just boiling.
3. Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
4. Stir the ganache until smooth. If all the dark chocolate has not melted then place the bowl in the microwave and heat for 30 seconds. Remove and stir until smooth.
5. Leave the dark chocolate ganache to cool until it reaches the desired consistency.

Assembling macarons:

1. Spread dark chocolate ganache on the macaron shell.
2. Sandwich and you are done!

It’s recommended that you let the flavours sit inside the macaron for 1 day before having them.  

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I’ve been busy in the kitchen… Click here to check out my baking adventures in Geneva.