Double Chocolate Macarons

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Double Chocolate Macarons
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
366
calories
Calories

Nutritional values

1 dozen contains
(Percentage of daily recommendation)
Calorie366 kcal(17 %)
Protein6.5 g(7 %)
Fat19.94 g(17 %)
Carbohydrates44.01 g(29 %)
Sugar added35.87 g(143 %)
Roughage2.25 g(8 %)
Vitamin A103.79 mg(12,974 %)
Vitamin D0.24 μg(1 %)
Vitamin E4.39 mg(37 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.56 mg(5 %)
Vitamin B₆0.01 mg(1 %)
Folate1.15 μg(0 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.38 μg(3 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C0.09 mg(0 %)
Potassium40.28 mg(1 %)
Calcium47.69 mg(5 %)
Magnesium49.67 mg(17 %)
Iron1.7 mg(11 %)
Iodine11.43 μg(6 %)
Zinc0.05 mg(1 %)
Saturated fatty acids7.81 g
Cholesterol29.67 mg

Ingredients

for
2
For Chocolate Filling
¾ cup heavy cream
5 tablespoons unsalted butter (cut into pieces)
1 ½ cups plain semi-sweet chocolate (finely chopped)
For Chocolate Macaroon Batter
3 ⅔ cups powdered sugar
1 ¾ cups Almond flour
6 tablespoons unsweetened cocoa powder
6 large egg whites (at room temperature)
Product recommendation
Baking times will vary depending on the size of the baking sheet.

Preparation steps

1.
For Chocolate Filling:
2.
Bring cream and butter to a gently simmer in a heavy saucepan. Remove from heat source. Add chopped chocolate; whisk constantly until chocolate is melted and smooth. Transfer to a glass bowl and let cool. Cover and refrigerate overnight, until thick and cold.
3.
For Chocolate Macaron Batter:
4.
Preheat oven to 375º F. Line two baking sheets with cooking parchment paper.
5.
In the bowl of a food processor, combine confectioners' sugar, almond meal and cocoa powder, pule until smooth and lump free.
6.
In a separate bowl, using an electric mixer, beat the egg whites until peaks are stiff but not dry. Using a rubber spatula, gently fold sugar and almond meal mixture into egg whites in 3 additions, stop folding when the batter is just smooth.
7.
Working in two batches, spoon half of the batter into a pastry bag fitted with a 1/2 plain round tip. Pipe the batter onto the prepared baking sheet in 1-inch circles (walnut sized mounds), spaced about 1 1/2-inches apart.
8.
Bake cookies, 1 baking sheet at a time, until the center is firm to the touch and the tops are slightly cracked, about 11 to 12 minutes. Slide parchment with the cookies onto a flat work surface, allow macaroons to cool. Repeat the process with the remaining batter, allowing cookies to cool completely before adding the filling.
9.
To Assemble:
10.
Arrange half of the macarons, flat side up, on a work surface. Drop a dollop of chocolate filling onto the cookie, sandwich cookies together with the flat side of the second macaron. Repeat until all the cookies are filled and sandwiched together. Arrange on serving platter and serve.