Fig Marzipan Filled Chocolate Macaroons
50 min.
Preparation
moderate
Difficulty
Ingredients
for 30 macaroons- For the macaroons
- 3 egg whites
- 1 teaspoon lemon juice
- 1 pinch salt
- 1 cup sugar (scant)
- 1.333 cups Almond flour
- 2 tablespoons Corn starch
- 2 tablespoons cocoa powder
- ½ teaspoon ground cinnamon
- For the filling
- 1 ¼ cups dried Fig
- 1 tablespoon Almond liqueur
- 3 ½ ounces Marzipan (finely grated)
Preparation steps
1
For the macaroons: heat the oven to 180°C (160° fan) 350°F gas 4. Line a large baking tray with non-stick baking paper.
2
Whisk the egg whites with the lemon juice, salt and sugar until the sugar has dissolved and the egg whites are glossy and form very stiff peaks.
3
Mix together the almonds, cornflour, cocoa powder and cinnamon and fold carefully into the egg whites.
4
Spoon the mixture into a piping bag with a large nozzle and pipe around 50-60 small mounds (approximately3 cm| 1 1/2" in size) onto the baking tray, at 3cm intervals.
5
Bake for 25-30 minutes until firm and golden. Place on a wire rack to cool completely.
6
For the filling: place the figs and liqueur in a food processor or blender and work to a puree.
7
Scrape the figs into a bowl with the grated marzipan and mix well.
8
Divide the fig marzipan into 25-30 pieces, roll into balls and flatten slightly.
9
Place each piece of fig marzipan between two macaroons and press together gently.
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