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Macaroons way "bounty" and chocolate and macaroons adventures without making your head ... My most

Well, that was a lil time I had not published a recipe for macaroons. PTet because the recipe is always hulls the same and trim hitherto remained in the classic chocolate praline , lemon or sesame already published.

But today I tried (without much risk because choco-coco is a case that works) a new variety of macaroons: chocolate shell and a liner largely inspired Mini-bounty .

E t bin was pretty good!

recipe shells is always that of buttons without making head , but beware, it does not mean INRAtion eh! I give you examples:

- my cat jumps on the plate while croutent buttons: there are traces of pads on some buttons and weird they blow it ...
- I forget that my oven heated 70 ° C higher than what is shown: the buttons are further cracked (they look like amaretti) and hard as stone.
- the above-mentioned cat jumps on the plate while the buttons croutent quietly plate is a triple back flip and comes face against the ground: my cat licks greedily and is sticky (my tiles too) and my batch of macaroons can hardly be missed!
- I'm so absorbed by cleaning the cat extra-city that I forget that I put a plate of macaroons in the oven after 35 minutes of cooking my buttons have a nice charred gray ...

In conclusion: the success of buttons, it still depends heavily on the reliability of your oven and the presence of a cat more or less agitated the jar (rather more for me!).

Macaroons Chocolate Coconut

Covers Chocolate :

It uses the recipe of buttons without making head and we add 2 tablespoons unsweetened cocoa powder to the mixture sucre-glace/poudre of Almond before sieving.

Coconut Topping: Mix

80 g grated coconut with 200 g of sweetened condensed milk and 50-100 ml cream (I used the semi-thick to 3 %, I think that we can call it the cream!) obteir until creamy but stands well.

Macaroons Choco-choco :

Covers Chocolate:
see above

chocolate ganache fast:

Warm 100 ml of fresh cream.
Add 125 g of chocolate cut into small pieces (or squashed with a hammer). Mix well until all the chocolate is melted.
Add 1 tablespoon margarine (or butter if you prefer), mix until melted.
Set cool time to take the ganache consistency.

Well, yapuka garnish your 2 by 2 shells and refrigerate in an airtight container until ready to use metal.