Chocolate Macaron Petits Gateaux - alcohol free Recipe for 200 macarons Recipe No.: PG20021 and granulated sugar. Add Maracaibo Intenso 66% couverture to the Cream Anglaise and mix well. Place on a tray lined with plastic wrap and refrigerate over night. Macaron Mixture 300 g 300 g 110 g 300 g 70 g 110 g 9.65 oz 9.65 oz 3.54 oz 9.65 oz 2.25 oz 3.54 oz powdered sugar almond powder fresh egg white granulated sugar water fresh egg white Cacao Nibs Qroqant To assemble & decorate lightly whipped Mix powdered sugar and almond powder in a Robot Coupe very finely. Place the mix in a bowl and mix with (no whipped) egg white. Boil granulated sugar and water to 118° C/ 244°F. Add to the egg white. Allow to cool on speed 3. Slowly fold meringue into the almond powder mixture. Continue mixing, to obtain desired viscosity. Pipe small dots onto a Silpat sheet and sprinkle some Cacao Nibs Qroqant on top. Place an additional tray under the macarons. Bake in preheated oven at 160°C/ 320°F for approx. 16 minutes. Do not open during baking. Allow to cool and spray with dark couverture. Chocolate Crémeux 350 g 11.25 oz heavy cream 35% liquid 90 g 2.89 oz pasteurized liquid egg yolk 45 g 1.45 oz granulated sugar 170 g 5.47 oz Maracaibo Intenso 66%, Rondo Make a Cream Anglaise with liquid heavy cream, egg yolk www.felchlin.com Mix the Chocolate Crémeux until smooth. Pipe between two macaron halves. It is recommended to refrigerate until used. Felchlin products Art. no Products CA19 Cacao Nibs Qroqant, caramelized cacao pieces CR88E Maracaibo Intenso 66%, Rondo, Grand Cru couverture, dark, coins