Name: Fig Marzipan Filled Chocolate Macaroons
Total time: 50 min
Yield: 30
Ingredients: 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; 0.5 teaspoon ground cinnamon; 1.25 cups dried Fig; 1 tablespoon Almond liqueur; 3.5 ounces Marzipan (finely grated)

Ingredients

for 30 pieces (macaroons)

For the macaroons

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)

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Preparation steps

Step 1/9

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.

Step 2/9

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.

Step 3/9

Mix together the almonds, cornflour, cocoa powder and cinnamon and fold carefully into the egg whites.

Step 4/9

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.

Step 5/9

Bake for 25-30 minutes until firm and golden. Place on a wire rack to cool completely.

Step 6/9

For the filling: place the figs and liqueur in a food processor or blender and work to a puree.

Step 7/9

Scrape the figs into a bowl with the grated marzipan and mix well.

Step 8/9

Divide the fig marzipan into 25-30 pieces, roll into balls and flatten slightly.

Step 9/9

Place each piece of fig marzipan between two macaroons and press together gently.