Chocolate and Vanilla Macaroons
Ingredients
- For the macaroons
- 4 egg whites
- 1 pinch salt
- 250 grams sugar
- 1 packet Vanilla sugar
- 250 grams ground almonds
- 1 Tbsp cornstarch
- 2 Tbsps cocoa powder
- ½ tsp vanilla extract (for the vanilla macaron)
- For the filling
- 1 Tbsp Whipped cream (at least 30% fat content)
- 1 Tbsp Vanilla liqueur
- 250 grams powdered sugar
Preparation steps
For the macaroons: Preheat oven to 150°C (approximately 300°F). Whip egg whites with salt and sugar until stiff and all sugar is dissolved and a brilliant white, cut-resistant material has formed. Mix almonds with cornstarch and fold into the egg whites. Divide mixture in half and in half, mix in vanilla flavor and into the other half mix in cocoa powder. Fill two piping bags with large tips with each mixture and 3 cm (approximately 1 inch) apart make 80-100 large piles with a 2 cm (approximately 1 inch) diameter on a baking sheet lined with parchment paper.
Bake in oven for 25-30 minutes. Remove from oven and take immediately to from the baking sheet and let cool on wire rack.
For the filling, beat cream with vanilla liqueur and powdered sugar into a smooth thick icing. Spread onto bottom of one-half of macaroons, let it dry a bit and put together with the other macaroons and serve.
