Chocolate Macaron Easter Nest Recipe from Patisserie Makes Perfect.
A delicious chocolate macaron shell, filled with chocolate ganache and topped with mini eggs
- 1 French tip piping nozzle
- 1 piping bag
- 3″ macaron template
- 2 Baking trays
- Digital Thermometer
Chocolate Macaron Shells
- 185g Ground Almonds
- 185g Icing Sugar
- 30g Cocoa Powder
- 50ml Water
- 200g Granulated Sugar
- 150g Egg Whites
- 200g Double Cream
- 250g Amedei 70% Toscano Dark Chocolate
- 40g Unsalted Butter softened
- 200g Cadbury’s Mini Eggs
- Preheat the oven to 160C Fan and line four baking trays (If you have them, or use 2 trays and cook in batches) with baking parchment, if using templates place these under the baking parchment. I used 3″ macaron templates.
- Add the water and granulated sugar to a pan and stir over medium heat until the sugar dissolves.
- Put 75g of the egg whites into a stand mixer and whisk them on medium speed until frothy.
- Bring the syrup to a boil and heat until it reaches 118 degrees.
- Pour the syrup in a slow steady stream into the egg whites as they are being whipped on a high speed. Keep whipping until the meringue forms a stiff peak and they are cool to the touch, about 5mins.
- Grind the ground almonds, cocoa powder and icing sugar together in a food processor and then sift them into a clean bowl.
- Add the remaining 75g of egg whites to this mix and beat it, until it forms a paste. It will be very stiff.
- Add a third of the meringue to the almond paste and beat it in thoroughly.
- Fold through the remaining meringue, and ensure the ingredients are mixed thoroughly.
- Put the macaron mix into a piping bag (don’t use the French tip nozzle, this is for the filling) and pipe out the macarons, for every whole shell you pipe, pipe a ring of macaron mixture on the template to get the top of your nest.
- Tap the bottom of the tray to remove any bumps or air pockets, then put the macarons in the oven for 14-16 mins per tray.
- Let the cooked macarons cool completely before trying to remove them from the tray.
- Next, make the ganache, warm the cream and bring it to a boil. Place the chocolate into a bowl (if it is a block of chocolate then chop it into small pieces) and pour the cream on top. Leave for a couple of minutes before stirring to combine the chocolate and cream. Once mixed add the butter and stir until the butter has dissolved and mixed in.
- When the ganache has cooled and is a pipeable consistency, place it in a piping bag fitted with the French tip. Pipe blobs of ganache on the full macaron shell. Then top with a macaron ring, top with another blob of ganache in the hole and then place 3 mini eggs on top to make the nest.
Keep going until you have used all of the macaron shells.
- These will keep for 2-3 days in a cool space, or place in the fridge.