Cocoa Sandwich Bites
5,2 / 10
1 hr 15 min.
For the macaroons: Preheat the oven to 140°C (120° fan), 275°F gas 1. Line 2 large baking trays with non-stick baking paper.
Whisk the egg whites with the lemon juice until they form stiff peaks, then gradually trickle in the sugar, still whisking. Continue whisking until the mixture is firm and glossy.
Carefully fold in the ground almonds and cocoa. Spoon the mixture into a piping bag with a large round nozzle and pipe small domed circles approximately 4 mm | 3/4" in diameter onto the baking tray.
Bake for about 40 minutes, leaving the oven door open a crack. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
For the filling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Whisk the cream until thick. Whisk the butter into the melted chocolate until blended and leave to cool, but not set. Fold in the cream until blended.
Sandwich the macaroons together with the chocolate cream. Sift a little icing sugar over the top just before serving.