Double Chocolate Macaron Recipe

For Macaronage: 

⦁ SwissBake® French Macaron Mix – 200g   

⦁ Water – 250g 
⦁ Brown food colour – few drops 

For Dark Chocolate Ganache Macaron Filling: 
Dark Chocolate – 100g 
Fresh Cream – 80g 
butter – 20g 
 
For Garnish: 
Dark Chocolate – 200g 

Milk Chocolate – 100g

• Make ganache out of the ingredients mentioned above and refrigerate it. 

• Use a flat beater attachment for mixing, place all the ingredients for the macarons in a mixing bowl. 

• Add a few drops of brown colour and mix on a high speed for 5 mins. 

• Fill in a pastry bag fitted with a ¼ round pastry tip. 

• Prepare the baking trays with a silpat silicone baking mat or silicone macaron baking sheets. 

• Pipe out the desired size macaron, shells do not need to rest before baking. 

• Bake at 140°C for 20 minutes in a dry oven with damper open. 

• Allow the shells to cool down completely. 

• Drizzle some melted milk chocolate and dark chocolate on the macaron shells and freeze it for 10 mins. 

• Pipe some dark chocolate ganache filling in the macaron shells and close it with another macaron shell