Choco Macarons With Mulberries Ganache

1. 1

   Pour into a saucepan the mulberries and sugar; let them cook until very smooth; sieve the puree into a bowl and set aside;

2. 2

   Break the white chocolate into another bowl and pour into a pan the cream, cook slowly until boiling, and then pour onto the chocolate; melt with a spoon and add the mulberries puree; Go back to the fire and add the maize melted with little water; cook until creamy.

3. 3

   Set aside, cover with film and let it cool in the fridge.

4. 4

   For the macarons

5. 5

   Whisk the egg whites with the caster sugar until soft peeks form;

6. 6

   Combine in alarge bowl the icesugar, dark cocoa and very fine grounded almonds;

7. 7

   Add in two times the egg whits stirring very carefully with a spatula;

8. 8

   Pour the mixture into a sac-a-poche and form little drops onto a tin; let the mixture rest for about 30mins;

9. 9

   Heat the oven at 150u00b0-160u00b0

10. 10

    Cook macarons for about 10-12 mins.

11. 11

    Let them cool completely and then combine then with the ganache.

* Per serving · 4 servings · Values may vary.

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