#fleurdesel

Indulge in the rich and decadent flavors of Macaron Chocolat Fleur de Sel. These delicate chocolate macarons are filled with a salted chocolate ganache that perfectly balances sweetness and saltiness. They are a delightful treat for any chocolate lover!

Ingredients: 200g almond flour. 200g powdered sugar. 30g cocoa powder. 4 large egg whites. 200g granulated sugar. 1/2 teaspoon fleur de sel sea salt. Ganache filling:. 150g dark chocolate, chopped. 150ml heavy cream. 1/2 teaspoon fleur de sel sea salt.

Instructions: Preheat your oven to 150C 300F and line a baking sheet with parchment paper. In a food processor, combine the almond flour, powdered sugar, and cocoa powder. Pulse until well combined and fine in texture. Sift the mixture into a large mixing bowl. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until you achieve stiff peaks. Add the fleur de sel and gently fold it into the meringue mixture. Carefully fold the almond flour mixture into the meringue in three parts, ensuring it is fully incorporated after each addition. Be gentle to maintain the macaron's texture. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, spacing them evenly. Tap the baking sheet on the counter a few times to remove air bubbles and achieve a smooth surface on the macarons. Let the macarons sit at room temperature for about 30 minutes, or until a skin forms on the surface and they are no longer sticky to the touch. Bake in the preheated oven for 15-18 minutes, or until the macarons have developed feet and are set. Remove them from the oven and let them cool on the baking sheet. While the macarons are cooling, prepare the ganache filling. Place the chopped dark chocolate and fleur de sel in a heatproof bowl. Heat the heavy cream in a saucepan until it just starts to boil, then pour it over the chocolate. Let it sit for a minute, then stir until smooth and well combined. Allow the ganache to cool slightly, then place it in the refrigerator to firm up for about 30 minutes. Once the ganache has thickened, use a piping bag to pipe a small amount onto the flat side of half of the macarons. Top with the remaining macarons to create sandwiches. Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld together. Bring them to room temperature before enjoying.

Prep Time: 30 minutes

Cook Time: 18 minutes

These delicious brownies have just the right amount of rich chocolate, creamy peanut butter, and a hint of fleur de sel. If you want something sweet and salty, these are the ones for you!

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter. 1 cup granulated sugar. 1 cup brown sugar. 3 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/4 teaspoon fleur de sel or sea salt. 1/2 cup semi-sweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. Melt the butter and peanut butter together in a bowl that can go in the microwave until the mixture is smooth. Add the two sugars and mix them in well. Add the eggs one at a time, making sure to mix well after each one. Add vanilla extract and stir. Sift the flour, cocoa powder, and fleur de sel together in a different bowl. Slowly add the dry ingredients to the peanut butter mixture and mix them in until they are just combined. Add the chocolate chips and mix them in. Spread the batter out evenly in the baking pan that has been prepared. If you stick a toothpick into the middle and it comes out with moist crumbs instead of wet batter, the cake is done. Let the brownies cool all the way in the pan before you cut them into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes