- For the macarons
- 4 egg whites
- 2 teaspoons lemon juice
- 250 grams powdered sugar
- 200 grams ground, blanched almonds
- 30 grams cocoa powder
Preheat the oven to 140°C (approximately 275°F) convection.
Beat the egg whites with the lemon juice to very stiff peaks. Gradually add the sugar and continue beating until the mixture is glossy. Carefully fold in the almonds and cocoa. Place the mixture into a piping bag fitted with a large, round tip. Pipe small 2 cm (approximately 3/4 inch) rounds onto a parchment paper-lined baking sheet. Bake the macarons in the preheated oven for about 20 minutes.
For the filling, chop the chocolate into small pieces and melt gently over a hot water bath. Whisk in the cream and chopped butter. Cool the mixture. Spread half of the macarons with the filling and top with remaining macarons.