Chocolate confidence with coconut banana milkshake
A delicious almond cookie filled with a rich ganache served with a milkshake coconut milk and banana.
IngredientsRecipe for 12 personnes
For the cookie
For the ganache
For the milkshake
Preparation time: 40 min
Preheat your four at 350 °F
- Preparation for the cookie
Using the electric mixer, whisk the egg whites and gradually add the sugar until stiff peaks form. Sift dry ingredients and add them gently with a spatula by folding. Using the pastry bag, form cookies about 5 cm in diameter on a baking sheet lined with parchment paper (as you have done for macaroons). Sprinkle with icing sugar before baking. Bake for about 12-15 minutes.
- Preparation for the ganache
In a saucepan boil the cream and corn syrup. Pour over the chocolate and let it melt a few minutes. Add butter and stir until mixture is smooth. Whisk a few minutes with the mixer. Place plastic wrap directly putted to the ganache and refrigerate. When cookies are cool, place a layer of ganache on a shell and close with another cookie.
- Preparation for the milkshake
Place all ingredients in a blender and blend until the mixture is smooth. Keep the drink in the fridge. Serve cold, without ice.
This cookie is part of the family of meringue cookies, as macaron, which would in fact his ancestor. You can freeze them in an airtight container, filled or not.