Chocolate Macaron with Rémy Martin XO
In 2008, Philippe Saint Romas joined the House of Rémy Martin as the new Chef of the Club Rémy Martin. His appointment was part of Rémy Martin’s quest to offer exclusive services to guests coming from all around the world. His work represents creative cooking at its most daring: a cornucopia of traditional ingredients, given an exotic twist by a Chef who is sure to delight gourmets and connoisseurs alike.
Enjoy your macaron with a glass of Rémy Martin XO Excellence neat.
Ingredients for the macaron:
– 6 1/2 oz. almond powder
– 6 1/2 oz. icing sugar
– 1 oz. cocoa powder
– 2 oz. water
– 7 oz. sugar
– 5 oz. egg-white
For the ganache:
– 7 oz. liquid cream
– 10 1/2 oz. dark chocolate
– 1 1/2 oz. butter
Mix the almond powder, cacao powder and icing sugar.
Mix the sugar and water and heat them to 245°F.
Start beating the egg-white and incorporate the cooked sugar slowly without stopping the mixer and let it run until the whites cool down. Mix everything together.
Lay a sheet of baking paper on a baking tray. Draw circles the size of your macarons. Fill a pastry bag and place the macarons on the plate.
Place in preheated oven at 320°F, bake for 10 minutes.
Boil the cream and pour it over the melted chocolate, add the butter and mix. Pour in the fridge for 10 minutes.
Fill a pastry bag with the ganache, and place the ganache on a half macaron and top it with the other half.