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CHOCOLATE CRICKET MACARONS


In the photo, there's a piece of bruschetta with sun-dried tomatoes, mozzarella and edible insect cricket pesto.

Makes: 15 macarons

Time: 1 hour


INGREDIENTS


Ground Almonds – 40g

Cocoa Powder – 1 tbsp

Icing Sugar – 120g

Eggs – 2

Lemon Juice – 1/2 tsp

Caster Sugar – 3 tbsp

Vanilla Extract – 1 tsp

Salt – small pinch


Ganache:

Double Cream – 60g

50% Chocolate – 90g



METHOD


MAKE THE MACARONS | 45 mins

  • Pre-heat the oven to 160° C.

  • Blend the dried crickets into a very fine powder.

  • Sift the icing sugar, cricket powder, ground almonds, and cocoa powder.

  • Separate the egg yolks from the egg white and discard them.

  • Whip the egg whites to firm peaks. Once they are beginning to hold, slowly start adding the caster sugar.

  • Continue whipping to firm peaks, add some vanilla and lemon juice (or cream to help stabilise the whites)

  • Add 1/3 of the almond mixture and fold into the whites.

  • Add the rest of the mix and fold until it is like lava.

  • Pipe the macarons from the centre into small rounds.

  • Leave them out to develop skins for 20 mins before baking.

  • Put them in the oven for around 14 minutes and leave to fully cool.


MAKE THE GANACHE | 10 mins

  • Gently heat the cream on a low heat, do not let it boil.

  • Shave, or finely chop, the chocolate.

  • Once the cream is almost boiling, remove it from the heat and add the chocolate and mix.


SERVE | 5 mins

  • Place ganache on one side of a macaron, and sandwich it with another.

  • Repeat with all the macarons and enjoy!


Cook this recipe with our Ready to Cook Dried Crickets.


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