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Chocolate confidence with coconut banana milkshake

A delicious almond cookie filled with a rich ganache served with a milkshake coconut milk and banana.

Note

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.

Ingredients

Recipe for 12 personnes

For the cookie

225 Gr

Egg white

100 Gr

Sugar

150 Gr

Icing sugar

150 Gr

Almond powder

50 Gr

Flour

For the ganache

500 Gr

Cream 35%

50 Gr

Corn syrup

400 Gr

Dark chocolate

100 Gr

Softened butter

For the milkshake

300 Ml

Coconut milk

50 Gr

Icing sugar

5 Unit(s)

Banana

1 Liter(s)

Pineapple juice

1 Clove(s)

Madagascar vanilla

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.

Cooking schedule