CHOCOLATE AND PECAN

PRALINE MACARONS

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CHOCOLATE AND PECAN PRALINE MACARONS
for 20 macarons d=4 cm

DARK CHOCOLATE GANACHE

Ingrеdients Total weight: ~ 262 g 100%

Milk 2.5% 68 g 26%

Whipping cream 35% 95 g 36%
Acid-free pectin 4.5 g 2%
Sugar 7g 3%
Inverted sugar 7g 3%
Pure cocoa paste 25 g 10%
Dark chocolate 55 g 21%
Weiss Galaxie 67%

1 Place milk, inverted sugar and whipping cream into a saucepan and warm them to 30 °C / 86 °F.

2 Premix the sugar with pectin before adding to the liquid. When adding the pectin, the temperature
of the liquid should not exceed 45-50 °C / 113-122 °F.

3 Gradually add sugar and pectin to the milk and cream mixture. Constantly stirring with a whisk,
bring the mixture to a boil and cook it for 10 seconds more.

4 Transfer the dark chocolate and pure cocoa paste to a measuring cup.

5 Pour the hot milk mixture onto the chocolate. Process everything with a hand blender until
smooth.

6 Cover the finished ganache with cling film and place it in the fridge for 6 hours to stabilize.

PECAN PRALINE

Ingredients Total weight: ~ 272 g 100%

Roasted pecans 190 g 70%

Sugar 50 g 19%
Glucose syrup 30 g 11%
Sea salt 2g <1%

1 Roast the nuts in the oven beforehand at 130 °C / 266 °F for about 20 minutes.

2 Pour the glucose syrup into the saucepan. The glucose syrup will provide the praline with a less
sweet caramel taste.

3 Add the sugar and start heating the mixture over medium heat to 185 °C / 365 °F and a dark
brown caramel shade.

4 Pour the amber caramel on top of the roasted nuts placed on a silicone mat.
2

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CHOCOLATE AND PECAN PRALINE MACARONS
for 20 macarons d=4 cm

PECAN PRALINE

5 Add some salt to make the flavor of the praline richer and to highlight the flavor of the nuts.

6 Cool down the praline at room temperature and then process it at low speed in the food
processor. First - into powder, then - into a glossy, homogeneous, runny paste.

FRENCH MERINGUE-BASED MACARON BATTER

Ingrеdients Total weight: ~ 318 g 100%

Almond powder 82 g 26%

Icing sugar 45 g 14%
Cocoa powder 10-11% fat 17 g 5%
Sugar 100 g 31%
Egg whites 70 g 22%
Egg white powder 3g 1%
Citric acid 1.5 g <1%
Red water-soluble food colorant Sufficient quantity

1 Sift the almond powder with icing sugar and cocoa powder or process them in a food processor
for a few seconds.

2 Pour the egg whites to a measuring cup, add citric acid, egg white powder and colorant. Process
everything with a hand blender, until egg white powder fully dissolves.

3 Pour the room temperature egg whites into the mixer bowl and whip them at medium speed
until a very light foam forms.

4 Gradually add sugar to the egg foam and continue whipping at medium speed for 15 minutes
until the mixture increases in volume and stabilizes. The meringue should become thick and
viscous.

5 Add the almond powder, cocoa powder and icing sugar mixture to the meringue in portions and
stir vigorously to combine all ingredients and beat the air out of the batter.

6 Continue mixing the batter until it reaches a ribbon stage - it should slowly flow off the spatula.
At the same time, the batter should be rather thick, not too runny.

PIPING, DRYING AND BAKING THE MACARONS

Ingredients

French meringue-based macaron batter

Cocoa powder 100 g

1 Transfer the macaron batter to a big pastry bag (43 cm long) fitted with a tip d= 9 mm and pipe
macarons at some distance (~1.5 cm) on a silicone mat using a stencil with circles 3.5 cm. 3

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CHOCOLATE AND PECAN PRALINE MACARONS
for 20 macarons d=4 cm

PIPING, DRYING AND BAKING THE MACARONS

TIP
To make the macarons round and even, pipe them perpendicular to the baking tray, not angle-wise. Do it in a
checkerboard order for better baking.

2 Sprinkle the piped macarons with some cocoa powder.

3 Leave the piped macarons to rest in a place with a low humidity level at room temperature that is
not lower than 20 °C / 68 °F for 1 hour until they have a crust on their surface. Check the
macarons with your finger: they should not be sticky.

4 Preheat the oven to 165 °C / 329 °F. Place the macarons inside and reduce the temperature to
145 °C / 293 °F. Bake them for 10 minutes.

5 Right after baking remove the macarons from the tray and leave them on the mat to cool down
completely for about 30 minutes.
TIP
At this stage, you can either fill the macarons straightaway or freeze them. To freeze the macarons, transfer them to an
airtight container and store them in a freezer at -18°C / 0.4 °F for no more than 3 months.

ASSEMBLING THE MACARONS

Ingrеdients

Stabilized dark chocolate ganache

Pecan praline
Baked macaron shells

1 Lay one half of the shells flat side up and the other - flat side down. It will help to pipe the
ganache and stick the shells together easier.

2 The ganache has been stabilized in the fridge for 12 hours and now has a smooth and delicate
texture. Put it into a piping bag fitted with a tip 11 mm in diameter.

3 Pipe the ganache dome on each inverted shell at a height of about 1-1.5 cm.

4 Then, pipe the praline into each ganache dome using a pastry bag with a small hole in it.

5 Sandwich the macaron shells so that the ganache forms a beautiful rim and doesn’t stick out.

6 Put the assembled macarons in the fridge at 2-3 °C / 36-37 °F for 12 hours to mature.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva