Jess Liemantara's Chocolate Macarons

  • Steps
  • Ingredients


  • Bring the cream to a simmer, set aside and keep warm.
  • Meanwhile, melt together the dark and milk chocolate.
  • Pour in the hot cream, mixture a third time at a time, using a stick blender to emulsify until smooth.
  • Add in salt and add in the butter a cube at a time, emulsifying using a stick blender.
  • Pour the mixture onto a try and allow to cool down in the fridge until pipable consistency.
  • Transfer the mixture into a piping bag and pipe dollops into prepared macaron shells.