Here is the recipe for licorice macarons that I had proposed with my Vancar & Tonka Macarons for blogger night at Cuisine Aptitude. I wanted to play with colors and make a macaroni chess board, that's why I needed black macaroni!
The aroma of licorice prevailed almost immediately! Especially because I still had a jar of licorice paste, it was the opportunity to use it! My cockle recipe has not changed, it is easy and quick to implement (without Italian meringue) and I really like it, so there is no reason to change! On the other hand, if you have your own recipe that works and you like it: don't change;)
Preparation time: 25minutes
Cooking time: twentyminutes
Total time: onetimefifteenminutes
Type of plate: dessert
twoknife pointsFood coloringblack powder
For the ganache licorice
100gliquid creamvery cold
3c. coffeelicorice pasteif you don't have licorice paste you can use "Zan" candy to melt the cream
Put the 35 g of cream and licorice paste in a saucepan and boil, diluting the licorice well. Pour it all over the grated white chocolate, then cover and let it melt 2/3 minutes.
Mix the ganache well to smooth it, then add the 100 g of cold cream, mix gently, film and place in the refrigerator.
Mix the icing sugar and almond powder and then sift everything. Beat the egg whites until stiff, add the icing sugar and beat at maximum speed to obtain the "bird's beak". Add a tip of black dye knife and mix well.
Gradually add the mixture of powdered almonds / icing sugar, working the dough with a maryse. The mixture should be bright, smooth and form a tape when falling. Once the correct consistency is obtained, place the device in a soft pastry bag.
Place small domes of about 3/4 cm staggered on a sheet of parchment paper. Let a crust form for about twenty minutes.
Place the dish containing the macaroni on another empty plate and bake at 150 ° C for about twenty minutes (cooking to control, the bottom of the shells should be smooth and not stick to the plate anymore). When removed from the oven, allow to cool before removing the shells.
Remove the ganache from the refrigerator and mix it like a whipped cream, then place it in the middle of the peels with a pastry bag. Close with another shell. Place the macaroni in the fridge and wait 24 to 48 hours to taste them.