Dulcey Blond Chocolate Macarons

Dulcey blonde from Valrhona is insanely delicious! Until now I have made a Dulcey Blond chocolate truffle, Dulcey Blonde Ice Cream (recipe coming soon) & now Dulcey Blond macarons. Dulcey Blond is a very expensive chocolate and so I use it wisely (and hide it from my boyfriend, so it’s still there when I need it;) ). Therefore, it is a very “clean” taste with no disturbing flavors added.

I used an ordinary white chocolate ganache recipe and swapped the white chocolate with Dulcey Blonde, it gave a super delicious caramelized creamy Dulcey Blond ganache with characteristic shortbread taste. The Caramel Macaron shells are from the “Baroque Bistro” and has a light caramel flavor that fits super well with the Dulcey Blond ganache. Bon appetite! Should there be a beginner out there who throw themselves into the macaron-challenge and will need my help, then write me a comment and I will answer asap. I’ll do what I can 🙂

The recipe yields approx. 25-30 ml. macarons

Caramel Macarons Shells

Ingredients:

150 g almond flour
150 g icing sugar
60 g of egg white
150 g of fine cane sugar
38 g of water
60 g of egg white
Brown food color

Method:
1. Mix the first 60 g egg whites with the brown color.
2. Mix 150 g almond flour and 150 g icing sugar in a bowl. Sieve the flour into the brown egg whites.
3. Stir vigorously until you have a smooth paste.
4. Mix the cane sugar and water in a small saucepan and put in on medium heat.
5. Put 60 g egg whites in a bowl with whisk attachment.
6. When the syrup reaches 113°C/235°F begin to whip the egg whites until soft peaks form.
7. When the syrup reaches 118°C/245°F taken it from the heat and pour into the meringue in a thin stream with constant whipping.
8. Beat on high speed for about 1 minute and then whip on medium speed for approx. 2 min.
9. Beat the meringue on low speed until it have a temperature of 50°C/122°F.
10. With a spatula turn the meringue, a little at a time, into the colored almond/egg white paste.
11. Fold the batter until it’s smooth and shiny.
12. Pipe the macarons on a bakingpaper (print a template and put in under the bakingpaper, if you can not pipe them into equal size without).
13. Slap the baking tray on the table to avoid air bobbles.
14. Let your macarons dry and turn on the oven.
15. When your caramel macarons are dry enough for you to touch them without them sticking, they are ready for baking.
16. BAKE THEM ACCORDING TO YOUR OVEN! Baroque bistro bake them at 150°C/300°F for approx. 30 minutes. I bake them for 6 min at 190°C/375°F, turns the baking plate and turns down the oven to 150°C/300°F and bake 10 min.
17. When they are finished let them cool down on a wire rack. Let them cool completely and lift them of the paper.
18. Make the Dulcey Blond ganache.

Dulcey Blond Ganache

Ingredients:

170 g – 6 oz Dulcey blond, Valrhona, finely chopped
65 g – 65 ml – 1/4 cup heavy cream 38%
2 tbsp – 30 g – soft butter
1 pinch of salt

Method:
1. Chop Dulcey Blond finely and place in a medium bowl.
2. Heat the heavy cream to almost boiling and pour over the chocolate.
3. Let cream & chocolate stand for approx. 45 seconds.
4. Stir the chocolate smooth.
5. Add the butter and stir the ganache until smooth.
6. Fill the Dulcey Blond Ganache into a piping bag and let it cool in the refrigerator until the ganache has the right consistency.
7. Fill the caramel shells with Dulcey Blond ganache.
8. Keep the Dulcey Blond macarons in cold storage for 24 hours before serving.
9. If you serves them from the fridge, take them out at room temperature for approx. 20 minute before eating. If it is frozen, the thaw for 30-40 minutes for optimum flavor development.