Chocolate Macaroons with Chocolate Hazelnut Filling
- For the Chocolate Macaroons
- 175 grams softened butter
- 175 grams powdered sugar
- 1 pinch salt
- 3 eggs
- 250 grams Pastry flour
- 40 grams cocoa powder
- For the Filling
- 150 grams Dark chocolate (70% cocoa)
- 50 grams chocolate hazelnut spread
- 100 grams Whipped cream (30% butterfat)
Preheat the oven to 160°C (approximately 325°F). Line baking sheets with parchment paper.
Cream the butter and sugar together until very light. Add the eggs one at a time, beating after each addition, until very light. Sift together the flour with the cocoa powder and mix into the creamed mixture until smooth.
Transfer the batter to a pastry bag with a plain medium tip and pipe out cookies about 5 cm (2 inches) wide. Bake in preheated oven 10 to 12 minutes. Transfer to cooling rack and allow to cool.
For the filling: Chop the chocolate coarsely and combine in a bowl with the chocolate-hazelnut spread. In a saucepan, bring the cream to a boil and then pour over the chocolate mixture. Stir until smooth and let cool until it is spreadable.
Spread a little of the filling on half of the cookies and top with a second cookie to make a sandwich. Press gently to seal. Refrigerate until the filling is firm.
To decorate the cookies: Knead the marzipan on a work surface dusted with powdered sugar. Break off small pieces and roll into thin strands. Tie the strands around the cookies.
To serve, dust with powdered sugar.