Chocolate Macarons
Ingredients
- For the cookies
- 4 egg whites
- 2 tsps lemon juice
- 250 grams very fine sugar
- 125 grams ground almonds
- 30 grams cocoa powder
- For the filling
- 100 grams dark Couverture
- 2 Tbsps Whipped cream
- 30 grams butter
- To garnish
- Cocoa (for dusting)
Preparation steps
For the cookies, preheat the oven to 140°C (approximately 275°F) convection.
Whip the egg whites with the lemon juice to very stiff peaks. Gradually sprinkle in the sugar and continue beating until a cut-resistant, glossy mixture forms. Carefully fold in almonds and cocoa. Place the mixture in a piping bag with a large, round spout. Pipe onto a parchment paper-lined baking sheet in small hemispheres in a diameter of 2 cm (approximately 3/4 inch). Bake macaroons in a preheated oven for about 25 minutes, leaving the oven door slightly ajar.
For the filling, chop the couverture into small pieces and melt gently over a hot water bath. Stir in the cream. Cut butter into small pieces and stir in with a whisk. Let mixture cool slightly. Spread half of the cookies with the filling and top with remaining cookies. To garnish, dust macarons with cocoa. Serve.
