Chocolate Macarons
Ingredients
- For the macaron shells
- 120 grams blanched almonds
- 2 egg whites
- 1 tsp lemon juice
- 150 grams powdered sugar
- For the filling
- 200 grams Dark couverture chocolate
- 100 milliliters Whipped cream
- 20 grams butter
Preparation steps
Preheat the oven to 120°C (approximately 250°F) convection. Line a baking sheet with parchment paper.
For the macaron shells: Very finely grind the almonds in a blender. Whip the egg whites and lemon juice until foamy. Continue whisking, gradually sprinkling in the powdered sugar until stiff peaks form and the mixture is glossy. Carefully fold in the almonds.
Transfer to a piping bag with large round tip and pipe 2 cm diameter mounds (approximately 3/4 inch) onto the prepared pan. Bake for about 40 minutes with the door ajar. Remove from the oven and let cool.
For the filling: Chop the chocolate into small pieces and melt over a hot water bath. Whip the cream until thickened. Gently whisk the chopped butter into the melted chocolate, let cool then fold in the whipped cream. Transfer to a piping bag, pipe over 1/2 the macarons then sandwich together with the remaining macarons.
