Harira: soupe maghrebine traditionnelle / Traditional maghrebi soup

When we were kids, my mother used to battle with us to make us finish or even touch our bowl of soup. It wasn’t our favorite dish: too many vegetables, too hot, too tasteless. We always managed to find an excuse for not eating it.

But the only soup that we all agreed on was Harira. For us, it was a unique soup where the spices, the herbs, the vegetables and the lamb blended to form this warm, fragrant and velvety dish that awakens the senses.
This soup is widely known across Algeria and Morocco. Although the base of the recipe is the same, every region has its own variation.
Harira is especially served as a first course of Ramadan meal and in special occasions like weddings for instance.

Recipe:
-1 lb lamb shoulder cut in chunks
-1 tbsp vegetable oil
-1 big onion
-2 carrots
-1 potato
-1 big tomato
- ½ cup chickpeas soaked in water overnight and drained
- 6 cups water
-1 tbsp tomato paste
-A pinch of saffron
-A bunch of cilantro
-1 tsp ginger powder
-1 tsp caraway powder
- ½ cinnamon stick
- ½ tsp cubeb pepper
-1 sprig of mint
- ¼ tsp cinnamon
- Salt and pepper

For the thickener:
- 3 tbsp flour
- 1 tsp lemon juice
-1 cup water

First prepare the liquid thickener by mixing the flour, the water and the lemon juice until blended. Set aside.
Heat the oil in a large pot. Sauté the meat on all sides for few minutes. Add the onions sliced. Sauté them until they are golden brown. Add the rest of the vegetables, sliced, the tomato paste, the cilantro tied with a string and the chickpeas placed in a closed cheese cloth. Pour in a little bit of water. Add the saffron, the ginger, the cinnamon stick, the cubeb pepper and stir until blended. Cook for few minutes on medium high heat until it starts to boil. Add the rest of the water, salt and pepper and cover. Cook on medium heat for 45min or until the meat and vegetables are cooked.
Remove the meat, the cilantro, and the chickpeas and discard the cinnamon stick. Put the broth and the vegetables through the vegetable mill. Put the soup back on the stove and bring to boil. While stirring, add the caraway powder then pour slowly the thickener. Season with salt and pepper if needed and let cook for another 10min on medium-low heat. Remove from the stove then add the meat cut in small pieces, the cinnamon powder and the mint sprig. Serve while hot.

In francais please:
- 450g d’epaule d’agneau coupe en morceaux
-1 c.s d’huile de table
- 1 gros oignon
-2 carottes
-1 pomme de terre
-1 tomate
-100g de pois-chiches trempes la veille et egouttes
-1 ½ L d’eau
-1 c.s de tomate en conserve
- Une pincee de safran
-1 poignee de coriandre
-1 c.c de gingembre en poudre
-1 c.c carvi en poudre
- ½ batton de canelle
- ½ c.c cubebe en poudre
-1 branche de menthe
- ¼ c.c canelle
- Sel, poivre

Pour l’eppaississant:
-3 c.s de farine
-100ml d’eau
-1 c.c d’eau

Preparer l’eppaississant a l’avance en melangeant la farine, l’eau et le jus de citron jusqu’a l’obtention d’un mélange homogene et veloute.
Faites chauffer l’huile dans une grande cocotte et faites dorer la viande de tous les cotes. Ajouter les oignons coupes en gros morceau et les faire dorer a leur tour.
Verser le reste des legumes coupes en morceaux, la coriandre ficelee, les pois-chiches (enveloper-les dans un tissue et ficeller-le de maniere a former un petit sac ), la tomate en coserve et un peu d’eau. Ajouter le gingembre, le cubebe, le batton de canelle, le safran, le sel et le poivre. Laisser cuire sur grand feu jusqu’a ebullition. Verser le reste de l’eau et fermer. Cuire sur feu moyen pendant 45min jusq’a ce que la viande et les legumes sont cuits.
Enlever la viande, la coriandre, les pois-chiches et jeter le batton de canelle. Passer les legumes a la moulinette et remettre sur le feu. Porter a ebullition et ajouter la viande emiettee, le carvi puis l’eppaississant tout en melangeant. Assaisonner si necessaire de sel et de poivre et laisser cuire 10mn de plus. Hors du feu, melanger la canelle en poudre et la menthe. Servir chaud.

Le dinner de la Saint Valentin:Acte III / Valentine's day dinner: Act III

Le Sicilien / The Sicilian

For the dessert I wasn't sure what I was going to make. I love chocolate and my husband's favorite dessert is creme brulee. So you imagine my joy when I found this recipe on Flore’s web site .It’s a chocolate entremets that has a crème brulee filling, an almonds nougatine and a chocolate ganache. It's so good. You can find the recipe Here.

Le dinner de la Saint Valentin: Acte II / Valentine's day dinner: Act II

Salmon steaks with mango sauce vierge

Sauce vierge is an uncooked mixture of tomatoes, aromatic fresh herbs and olive oil. I wanted to add some mangoes to give to the fish a little bit of freshness. I served the fish with some braised asparagus.

Recipe:
-2 steaks of salmon
-1tbsp olive oil
-salt and pepper
For the sauce vierge:
-A pint of cherry tomatoes, roasted
-2 shallots or one small red onion, finely chopped
-1 garlic clove, crushed and diced
-4tbsp chopped mixed fresh herbs, such as cilantro, basil, or chives
-1/2cup extra virgin olive oil
-1 mango diced
-Salt and pepper

Mix all the ingredients of the sauce together, cover the bowl and let the sauce stand at room temperature for about an hour to allow the flavor to blend.
Sprinkle the salmon with salt and pepper. Place the salmon in the pan with olive oil. Place the pan over medium-low heat. Increase the heat to high and cook the salmon for 2 to 3 minutes, or until the skin of the salmon is golden brown. Turn the salmon and continue cooking it in a preheated 375 F oven for 5min.
For the asparagus, place them tied with a string in a pan with 2tbsp butter. Season with salt and pepper, and let cook uncovered on medium heat for 10min.
Serve the fish with the sauce vierge on top and the asparagus on the side.

In francais please:
-2 steaks de saumon
-1c.s d’huile d’olive
-Sel, poivre
Pour la sauce vierge:
-400g de tomates cerises, roties
-2 echalotes ou un petit oignon rouge, haches finement
-1 gousse d’ail, finement hachee
-4c.s de mélange d’herbes: coriandre, basilic, ou ciboulette
-125ml d’huile d’olive
-1 mangue coupe en des
-Sel,poivre

Melanger les ingredients de la sauce vierge, couvrir le bol de film plastique et laisser mariner a temperature ambiante pendant une heure.
Assaisonner le saumon de sel et poivre. Mettre le saumon dans une poele avec l’huile d’olive et cuire a feu doux au debut puis augmenter document le feu jusqu’a grand feu. Faire cuire pendant 2 ou 3min, ou jusqu’a ce que le saumon devienne dore. Retourner le poisson et continuer sa cuisson dans un four prechauffe a 180 C pendant 5min.
Pour les asperges, attacher-les en deux bouquets avec une ficelle et mettre dans une poele avec 2c.s de beurre,sel et poivre. Laisser cuire ,decouverts pendant 10mn en melanger regulierement.
Servir le poisson avec la sauce vierge dessus et les asperges sur le cote.

Le dinner de la Saint-Valentin: Acte I / Valentine's day dinner: Act I

Tapas de moules / Tapas of mussels

Those pictures have been sitting in my computer for over a week and I didn’t have time to publish them on my blog. With my six months old daughter, my days are pretty busy. She is a bundle of joy; sometimes I wonder where she gets all this energy from.
Usually, we don’t go out on Valentine’s Day. Well first it’s not easy when your baby sleeps by 8 pm but also it is too busy, the restaurants are too much crowded and you end up waiting an hour to have a table. For us Valentine’s Day is a day like others. I don’t think you need a day to remind you about the people you love. For me, it’s just a good excuse to treat our self to a chocolaty dessert without feeling guilty about it.
For the dinner I decided to go with fish. I don’t know why, when I think romantic dinner, I think fish: it’s delicate, light, quick to cook and healthy. That way you can have a second portion of dessert. “Brilliant!”.
I started the menu with “Tapas of mussels, followed by “salmon steaks with mango sauce vierge”, and to finish it up a chocolate cake called “Sicilian”.
Tapas are finger food in Spain. The word tapa in Spanish means a cover. This way of life comes from Andalusia. It started, so they say, with a piece of bread, soon topped with cheese. Then, it extended to a variety of local ingredients, revolving mainly around shellfish.
Here the mussels are broiled with a topping of parmesan cheese, garlic and parsley, which helps to prevent the mussels from becoming overcooked.

The recipe:
-1lb fresh mussels
-3tbsp water
-1tbsp melted butter
-1tbsp olive oil
-5tbsp freshly grated parmesan cheese
-3tbsp chopped fresh parsley
-2 garlic cloves, finely chopped
-1/2 tsp black pepper

Scrub the mussels thoroughly. Sharply tap any open mussels and discard any that fail to close or whose shells are broken. Place the mussels in a large pan and add water. Cover the pan with a lid and steam until the mussels shells have opened, shaking the pan once halfway through. Drain the mussels and discard any that are still closed. Snap off the top shell from each mussel, leaving the flesh still attached to the bottom shell. Place them in a flameproof dish and set aside.
Mix the melted butter, olive oil, parmesan cheese, parsley, garlic and black pepper and spoon a small amount of the mixture on top of each mussel and gently press down with your fingers. Broil the mussels until they are sizzling and golden.

In francais please:
-500g de moules fraiches
-45ml d’eau
-20ml de beurre fondu
-20ml d’huile d’olive
-5c.s de parmesan rape
-3c.s de persil hache
-2 gousses d’ail finement hachees
-1/2 c.c de poivre moulu

Nettoyer bien les moules avec une petite brosse. Taper celles qui sont ouvertes avec le dos d’un couteau et jeter toutes celles qui ne se referment pas. Placer les moules dans une grande casserole avec l’eau. Mettre le couvercle et laisser cuire jusqu’a ce que les moules s’ouvrent, en veillant a agiter la casserole une fois avant la fin de la cuisson. Jeter celles qui restent fermees. Bien egoutter les moules, et enlever doucement un cote de la coquille de chaque moule en laissant la chair attachée a l’autre coquille. Mettre dans un plat a four et laisser de cote.Entre temps, melanger le beurre fondue, l’huile d’olive, le parmesan, le persil, l’ail et le poivre. Disposer une petite quantite du mélange sur chaque moule en enfoncant legerement avec les bouts des doigts. Faites passer sous le grill jusqu’a ce qu’elles deviennent dorees.

Poulet en spirales, tomates sechees / Chicken spirals with sun dried tomatoes

Chicken is one of my favorite meats. I like it roasted, with cheese crumbs, with a sauce, sautéed and grilled. When I want to have a salad for lunch, I like to add some thin slices of chicken marinated in soy sauce. That way I have a complete lunch in one single plate. But tired of always adding only slices of chicken to my salad, I decided to look for a new way to present my chicken. This is how this recipe was born: it was the end of the week, and my fridge wasn’t feeling good…It was nearly empty. The only things left were: some parsley, romaine salad, butter, orange preserve, one carrot, 2 eggs, scallions, parmesan cheese, a jar of sun dried tomatoes in olive oil, milk and of course water. I had to make in practice what we called: " l’art d’accommoder les restes" (The art of using up leftovers).

Recipe:
-2 chicken breasts pounded thinly
-2 scallions diced
-2tbsp sun dried tomatoes, drained and finely chopped
-1 tbsp finely-chopped parsley
-Salt, pepper
-1tbsp olive oil

Season the meat with salt and pepper and set aside. Mix the rest of the ingredients together. Spread the mixture on each chicken breast and roll it until you have a sausage shape. Seal it tightly with toothpicks and sauté the chicken breast in olive oil.
Slice them and serve with a green salad and shaved parmesan cheese on top.

In francais please:
-2 blancs de poulet aplati finement
- 2 oignons tendres haches
-2 c.s tomates sechees
-1 c.s de persil finement hache
-Sel, poivre
-1 c.s d’huile d’olive

Assaisonner les blancs et mettre de cote. Melanger le reste des ingredients ensemble.
Etales le mélange sur les blances de pouler et rouler en forme de cigares. Fermer avec des cure-dents et faites sauter dans l’huile d’olive.
Couper en tranche et server avec une salade verte et du parmesan par-dessus.

Pain complet aux noix / walnuts whole-wheat bread

It is known that some odors can bring us back to a certain period of our childhood. As if time has never flown by. As if our brain has locked in the crumbs of a left cinnamon cookie or the drops of a nearly empty mug of hot chocolate.
When I think about my childhood, different smells swipe my nose, like the smell of fresh coffee in the morning (even though I don’t drink coffee) the smell of the beach, the smell of the soup…But the most recurrent one is the smell of fresh baked bread, especially the one that my mother makes, with black sesame seeds on top. My mother taught me how to make bread, how to knead the dough without being afraid of it. Since then, I have a home of my own that I fill with the smell of fresh baked bread every 3 to 4 days. I never buy bread. I used to, but not anymore.
Lately, I’ve been thinking about making a whole wheat bread. I’ve never used whole wheat flour before. It has the reputation to be a tricky component to work with. Your bread can turn out to be dry and dense. But I wanted this bread so bad. Thanks again to my cookbook of baking for the recipe. I, eventually, modified a little bit the recipe by adding walnuts for the crunch.

Recipe: Makes 2 loaves
2 packages (5 tsp) active dry yeast
2 cups warm whole milk
¼ cup mil honey
2 large eggs
6 cups whole wheat flour, plus extra for topping the loaves
2 tsp sea salt
6 tbsp unsalted butter, at room temperature
1 cup diced walnuts

Dissolve the yeast in the milk and let stand until foamy. Using a wire whisk, stir in the honey and eggs. Add the flour, salt, walnuts, and butter. Place the bowl on the mixer, attach the dough hook, and knead on low speed. Knead until the dough is smooth and elastic, 5-7min. Form the dough into a ball and let it rise for 1 ½-2 hours.
Punch down the dough and cut it in half. For each half flatten the dough with the heel of you hand. Roll the dough into an oval log and seal it at the end. Place the log, seam side down, in the loaf pans.
Let the loaves rise for 45-60 minutes. Dust the tops of the loaves with whole wheat flour. Bake in a preheated 375 F oven until they are honey brown, 35 minutes. Let cool completely before slicing.

In francais please: Pour deux pains
5c.c de levure boulangere
500ml de lait entire tiede
90g de miel
2 gros oeufs
940g de farine complete
2c.c de sel marin
90g de beurre
100g de noix grossierment hachees

Dissoudre la levure dans le lait et laisser lever. Ajouter le miel et les oeufs en utilisant un fouet. Verser le farine, le sel, les noix et le beurre. Mettre le tout dans votre petrin et petrir pendant 5-7min jusqu’a ce que la pate devienne souple et elastique. Rouler la pate en boule et laisser lever pendant 1 ½- 2 heures.
Couper la pate en deux . Rouler la pate en forme de buche et mettre dans deux moules a cake beurres. Laisser lever une deuxieme fois pour 45-60 min. Saupoudrer les pains de farine complete. Cuire dans un four prechauffe a 190 C pendant 35 minutes ,jusqu’a ce que le pain devienne dore.
Demouler et laisser refroidir completement avant de decouper en tranches.

Pommes épicées en papillote / Spicy apples in foil parcel

“An apple a day keeps the doctor away”

I like this proverb. It makes me feel less guilty when I make a dessert that involves apples, even if it is apple pie served with vanilla ice cream.
This recipe is not only “good for you”, it is also quick and easy to make. It is perfect for these cold nights here in Michigan.

Recipe:
-2 Fiji apples
-1/2 cup ground walnuts
-1/4 brown sugar
-2 tbsp salted butter.
-1/2 tsp freshly grated nutmeg.
-1/2 tsp ground cinnamon

Cut the top of the apples and set aside. Core the apples without halving them and without reaching the bottom. Make a quite large cavity so you can stuff them easily.
Mix the dry ingredients together. Add the butter. Using a fork, stir the mixture until blended. Stuff the apples and cover them with the apple top.
Put each apple in a sheet of foil and seal it. Bake them at a preheated 400 F oven for 20 min. Open the foil carefully and reserve the juice released by the apples.
In a small saucepan over high heat, combine the juice and 2 tbsp of the maple syrup. Bring to a boil. As soon as it starts bubbling, remove the pan from the heat and stir in 2tbsp of heavy cream. Put it back over high heat and let it thickens. Serve the apples on a plate with the maple sauce drizzled around.

In francais please:
-2 pommes
-100g de noix hachees
-50g de sucre brun
-2 c.s de beurre sale
-1/2 c.c de noix de muscade hachee
-1/2 c.c de canelle en poudre

Couper le haut de la pomme et mettre de cote. Epepiner les pommes sans les couper en deux et sans arriver jusqu’au bout de la pomme. Faire une cavite assez large pour bien fourrer les pommes. Melanger les ingredients secs ensemble. Incorporer le beurre au mélange a l’aide d’une fourchette. Fourer les pommes et couvrez-les avec la partie haute que vous avez decoupe auparavant. Faire cuire les pommes en papillotes dans un four prechauffe a 200 C pendant 20min. Ouvrir les feuilles doucement et recuperer le jus des fruits.
Dans une petite casserole, faites cuire le jus et 2 c.s de sirop d’erable sur grand feu. Des que le liquide commence a bouillir, retirer du feu et incorporer 2 c.s de crème liquide. Remettre sur le feu jusqu’a epaississement. Servir les pommes avec la sauce autour.

Le couscous du Vendredi / Friday's couscous

We are Friday, my mom called me: "what are you doing for lunch today?" she asked - couscous, I replied.
It's not every Friday that I make couscous, even though M wouldn't mind, but in North Africa (where I am from) most families eat couscous on Fridays. It's part of the culture. Couscous, in Arabic "taam", which translates literally: "food" is the signature dish of this region. There are many ways to prepare couscous: Savory, with meat and vegetables. With fish or sausage, or sweet with dried fruits, nuts, honey, spices and sugar.

The most popular version is the couscous with lamb and vegetables stew. Now, when it comes to preparing the couscous, let me say something very important: if you want an authentic couscous forget preparing it by just adding water (That's what the directions on the box would ask you), because you will never get the same texture and taste.
The right way to prepare couscous is to steam it in a couscous pot (couscoussier) twice. It sure takes more time than just pouring water over it but it's so much worth it. For this recipe, I always use plain couscous .

Lamb And Vegetable Stew Couscous

Recipe:
to prepare the couscous, rinse the couscous with a little bit of water.Drain the excess liquid and let stand for 15 min. The couscous will become sticky.Try to get it to it's grainy aspect by mixing it with your hands in a circular motion.Meanwhile start boiling some water in the bottom part of the couscous pot. Steam the desired amount of couscous (I used one pound)in a couscous pot: the couscous on top, for about 15-20 minutes until you will feel that the couscous became a single block when touching it slightly. Without turning the heat off, remove the top of the couscous pot and add to the couscous 1tsp of salt, 1tbsp of oil and one ladle of hot water from the bottom of the couscous pot. Let it stand for about 10min and invert the couscous into a large bowl. Start mixing it with your hands by rubbing them together in a circular motion. Then, slowly add some hot water, always from the bottom of the couscous pot, to the couscous. Mix it all together carefully and add more water until you will feel the couscous soft on your hands and on your tongue. But, be careful to add too much water.

Put it back on the couscous pot and let it cook for another 15min until you can see the steam coming from the couscous.Invert it back again into the bowl and add 4 tbs of butter. Let it melt on the couscous ,and when the couscous is cool enough to handle, mix it rubbing your hands together in a circular motion.

For the lamb and vegetables stew, you need:
-1lb lamb(shoulder or leg)
-3 little onions (each one sticked with one clove)
-2 carrots
-2 zucchinis
-2 turnips
-2 tomatoes
-1 celery
-1/2 cup of chickpeas (soaked in water for 10 hours)
-3 cups of water or vegetables broth
-some threads of saffron
-1tbsp of tomato paste.
-salt, pepper and 1tsp cumin.

Saute the meat in a little bit of oil until well browned .Add the onions and all the vegetables.pour in the liquid ,the saffron , the tomato paste , salt, pepper and cumin. Cover with a lid and cook for 30min. Serve the couscous with the vegetables on top, the meat around and pour the stew to suit your taste.

Couscous au Mouton et Legumes

In francais please:
Pour preparer le couscous (j’ai utilise 500g de couscous) , laver-le avec un peu d’eau ,puis l’egouter. Mettre de cote pour 15min. Entre temps remplir le couscoussier d’eau et le mettre a bouillir. Le couscous, vous le verrez , deviendra collant . Frictionner-le entre vos mains pour qu’il redevienne granuleux. Mettre le couscous dans le haut du couscoussier et laisser cuire environ 20 minutes ou jusqu’a ce que le couscous forme un bloc quand vous le toucher legerment de vos mains. Enlever le couscous du feu et mettre desssus 1c.c de sel, 1c.s d’huile et 2 louches d’eau que vous aurez recupere du bas du couscoussier.Laisser le couscous de cote sans le renverser pendant 10min. Transvaser le couscous dans un grand bol et commencer a y ajouter tout doucement de l’eau du couscoussier .Frictionner le couscous entre vos mains pour bien l’impregner. Rajouter de l’eau jusqu’a ce que le couscous devienne doux au toucher et leger quand vous le goutez. Remettre le couscous dans son couscoussier et faites cuire une deuxieme fois pour 15min. Le remettre dans le bol et y ajouter 4c.s de beurre. Laisser le fondre dessus puis, commencer a le melanger avec vos mains quand le couscous aura un peu refroidit.

Pour le bouillon d’agneau aux legumes, il vous faut:

-450g d’agneau(gigot ou epaule)
-3 petits oignons (chacun pique d’un clou de giroffle)
-2 carottes
-2 courgettes
-2 navets
-2 tomates
-1 cote de celri
-700ml d’eau ou de bouillon de legumes.
100g de pois-chiche trempe dans l’eau la veille.
-Safran
1c.s de tomate en conserve
-Sel,poivre et 1c.c de cumin

Faire dorer la viande dans un peu d’huile. Ajouter les oignons, les legumes entiers, le safran , la tomate en conserve, le cumin et sel poivre. Couvrir d’eau et laisser cuire pendant 30 ou jusq’a ce que la viande et les legumes soient cuits. Servir le couscous dans une assiette, les legumes dessus, la viande autour et mouiller de bouillon a votre gout.

Macarons aux noisettes/Hazelnut macarons

For this first recipe on my blog I wanted to post one that actually is not mine. I mean ,this is not my execution .it’s my husband’s .Last Saturday, coming back from the store, he told me: “j’ai envie de faire un dessert ".."I want to make a dessert", what can you answer to such a good idea…of course. The kitchen is yours, Cheri.
He had no idea what to do; he just opened one of my cookbooks (Essentials of Baking by Williams Sonoma) and started looking at the pictures. Suddenly, I saw him mesmerized by the picture of the macarons,"je vais faire les macarons" "I am going to make the macarons". Since I have never made macarons, I was a little skeptic. The next thing you know, he was starting to make the meringue, and ready to prove me wrong. Once again, he did.

Recipe:
- 4 large egg whites, at room temperature.
- 1/4 cup superfine sugar
- 1 teaspoon vanilla
- 1 cup toasted, skinned, and ground hazelnuts.
- 2 cups confectioners’ sugar
- About 2/3 cup ganache filling.
Whip the egg whites just until soft peaks form. Slowly add the superfine sugar. Beat in the vanilla until blended. Using a rubber spatula, fold in the hazelnuts and confectioners’ sugar until incorporated. Scoop the mixture into a pastry bag with a plain tip. Pipe mounds onto 2 baking sheets with parchment paper. Let the macarons sit, uncovered, at room temperature for 45min.
Bake 1 sheet at a time, in a preheated 350O f oven. Bake until the tops are golden, 10-13min.Remove the baking sheet from the oven, carefully lift the parchment, one end a time, and sprinkle about 2tbs water under the paper. Then, peel the macarons from the paper. Let cool on a wire rack.
For the Ganache: combine 6oz bittersweet chocolate and 2tbs butter. Bring ½ cup heavy cream just to a boil. And immediately pour over the chocolate and the butter. Stir with a Wisk until smooth and melted. Let cool until spreadable. Spread over the macaron bottom and press a plain macaron onto the ganache.

In francais please:
- 4 blancs d’oeufs a temperature ambiante.
- 60g de sucre en poudre
- 1 cc d’extrait de vanille
- 125g de noisettes grillees et hachees.
- 250g de sucre glace
- 160ml de ganache

Battre les blancs en neige jusqu’a ce qu’il deviennent fermes.Puis doucement ,ajouter le sucre en poudre et continuer a batter.verser le vanille et batter jusqu’a incorporation.
Puis, avec une spatule incorporer doucement les noisettes hachees et le sucre glace, en soulevant les blancs doucement.Mettre le mélange dans une poche a douille munis d'un bout rond et former des macarons sur des plaques de patisserie garnis de papier sulfurise. Laisser-les reposer a temp ambiante pendant 45 min.
Faire cuire dans un four prealablement prechauffe a 180 c pendant 10-13min.A la sortie du four, soulever les coins du papier et verser 2c.s environ d’eau dans chaque coin pour facilter le decolement des macarons. Laisser refroidir.Pour le ganache;rechauffer 125ml de crème liquide et enlever du feu avant ebolution.Verser directement sur le mélange de chocolat (185g) noir et 2c.s de beurre. Melanger jusqu’a ce que le liquide devient homogene et fondu. Laisser refroidir. Utiliser le ganache pour coller chaque rond de macaron avec un autre.