Tonka & Chili Chocolate Macarons

  1. Make the macarons: it is important that the egg whites are room temperature, so take them out a few hours prior to whipping!
  2. Grind your almonds together with the powdered sugar and the cocoa in a kitchen machine to a flour-like consistency. Then sieve, to get out any bigger pieces. This is important, so you have a completely smooth top. Then whip your egg whites until they are quite stiff. In three steps, fold in your almond mix. rnrnDo not be shy at this step - the egg whites will collapse somewhat, that's okay. What is not good, is if you whip all the air out of them, you do not want a runny mass!rnrnOn a prepared baking sheet, pipe the macarons in round circles (around 4 cm in diameter). When your sheet is full, tap it heartily to achieve a smooth surface on the macarons.
  3. Let dry for at least half an hour.rnBake at 165 degrees for 13-15 minutes, or until the shell does not break when pocked at slightly.rnLet cool completely, the best is even overnight, before you remove the macarons from the baking sheet and fill them.
  4. To make the chocolate ganache: chop the chocolate roughly and put in a separate bowl. Bring cream, glucose, the chilis and the ground tonka bean with the pinch of salt to a boil. rnLet stand for 15 minutes. Reboil, then pour over the chocolate through a sieve.rnWait one minute before stirring. Start stirring from the middle, working yourself outwards. When you have a thick, smooth mixture, add the butter in pieces and stir in well. Let cool.
  5. You might have to warm up the ganache a bit before you pipe it into your macarons.rnPut together your halves with the ganache.

macaron shell, powdered sugar, ground almonds, cocoa, egg whites, ganache, heavy cream, light corn syrup, chocolate, salt, butter, chilis, tonka bean

Taken from food52.com/recipes/16052-tonka-chili-chocolate-macarons (may not work)

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