Chocolate Macaroon, Milk Chocolate Combawa Ice Cream
- By Charlotte Brown
- January 16, 2025
BY EMMANUEL RYON, M.O.F. GLACIER
For 30 petits-fours macaroons
CHEF'S TIP: Lime can be used instead of combawa in equal quantities; combawa nevertheless adds an original flavor to this recipe.
milk chocolate combawa ice cream
INGREDIENTS
500 g whole milk
125 g 35% fat liquid cream
10 g acacia honey
5 g combawa zest
80 g sugar
30 g 0% fat milk powder
4 g ice cream stabilizer
20 g egg yolk
150 g 36% milk chocolate
METHOD:
Bring the milk, cream, honey and combawa zest to a boil. Add 50 g sugar, milk powder and stabilizer and mix well.
Whisk the egg yolk with the remaining sugar in a mixing bowl. Pour into the saucepan, whisking, and heat to 85°C, using a probe thermometer. Add the milk chocolate in pieces, mixing well to melt. Blend and strain to remove the combawa zest. Cool rapidly to 4°C. Once the cream has cooled, leave to infuse for at least 4 hours in the refrigerator. Blend again and place in an ice cream maker.
ITALIAN MERINGUE MACAROONS
INGREDIENTS
(200 g total)
50 g water
160 g sugar
1 g salt
55 g egg whites
METHOD:
Heat the water, sugar and salt in a saucepan to 116°C.
Gently whisk the egg whites in a mixing bowl. Pour the syrup over the semi-whisked egg whites and whisk using a beater for another minute.
chocolate macaroon dough
INGREDIENTS
40 g 100% dark chocolate
115 g ground almond
115 g icing sugar
50 g egg whites
10 g extra raw cocoa powder
200 g Italian meringue macaroons
METHOD:
Melt the chocolate at 45°C. In the bowl of a food processor, blend the ground almond with the icing sugar. Add the egg whites
and melted chocolate, then the cocoa. Lastly, blend in the Italian meringue by hand outside the food processor. Macaroon dough: smooth the dough to a dropping consistency, without overworking it.
piping macaroons
METHOD:
Place the chocolate macaroon filling in a piping bag fitted with a size eight nozzle.
Pipe the macaroons with a little space between them on a baking tray lined with baking paper. Tap the baking tray to make the macaroons drop slightly. Leave to harden for around 30 minutes at room temperature.
Preheat convection oven to 145°C, then place the macaroons in the oven for 10 to 13 minutes. Leave to cool once removed from the oven.
Assembly
METHOD:
Turn half the macaroon shells over and place in the freezer for 5 minutes.
Using a piping bag with a nozzle, fill the upside-down macaron shells with combawa milk chocolate ice cream. Close the macaroons with the remaining shells and freeze until ready to eat.