This recent trip to New York reminded me how much I love macarons and it made me want to bake more for the blog.
In the past two years macarons have become very very popular. It used to be almost impossible to find them outside of France but now it´s quite common. Once you master the art the only way to make something different is by having a good filling. My way to differentiate my macarons is by using common mexican ingredients for this typical French sweet. My first idea was a mamey macaron, this time I´m making a new one with a chocolate hibiscus filling.
Chocolate and hibiscus ganache (15 macarons)
- 200 ml cream
- 100g dark chocolate
- 15g dry hibiscus flower
- Heat the cream and hibiscus, remove from heat when it starts to boil. Let it rest for 20 minutes and heat again.
- Train the cream and add it to the chocolate.
- With a whisk stir the cream and chocolate until it melts completely.
- Put the ganache for 30 minutes in the fridge until it thickens.
Prepare your favourite macaron recipe and add a little fuchsia coloring. Pipe the macaron onto a baking sheet with parchment paper. Carefully place a piece of dried hibiscus to half of your shells and let them stand for half an hour before baking. During the baking the hibiscus will dry and stick to the macaron shell.
Once the macarons are cold pipe the ganache and cover with the decorated shells.The result is a chocolate macaron with a very fresh felling to it, perfect for the warmer weather.