Chocolate Macaroons

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Chocolate Macaroons
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
30
Ingredients
4
2 teaspoons
250 grams
very fine Sugar
200 grams
ground almonds
2 teaspoons
Cocoa (dark)
For the filling
150 grams
80 grams
20 grams
50 grams
Couverture (bittersweet)

Preparation steps

1.

For the batter: Beat egg whites and lemon juice until very stiff, then beat in sugar. Fold in almonds and cocoa.

2.

Pour batter into a piping bag with large round spout. Pipe disks of batter, about 2 cm (approximately 3/4 inches) in diameter, onto a baking sheet lined with parchment paper. Bake in an oven preheated to 130°C (approximately 275°F) with oven door ajar for about 40 minutes.

3.

For the filling: Chop chocolate and melt over a double boiler. Beat cream until stiff. Whisk pieces of butter into chocolate. Let chocolate cool, then fold into cream.

4.

Coat the bottom of half the macaroons with filling and sandwich with remaining macaroons. Melt remaining chocolate and  use to decorate macaroons. Let set, then serve.