Glazed Chocolate Macarons
- For the batter
- 150 grams sugar
- 75 grams very soft butter
- 50 grams Pastry flour
- 100 grams finely grated Dark couverture chocolate
- 3 egg whites
- 1 pinch salt
- 150 grams Hazelnuts (ground)
- 150 grams Couverture
For the batter, beat egg whites and salt until stiff and sprinkle in sugar and continue to beat. Gradually, add flour. Stir in hazelnuts and grated dark chocolate. Mix in butter.
Pour batter into a piping bag with a large tip. Pipe small circles (about 2.5 cm (approximately 1 inch) diameter onto a baking sheet lined with parchment paper. Space cookies 8 cm (approximately 3 inches) apart.
Bake in a preheated oven 180°C (approximately 350°F) for about 12 minutes. Remove from oven and let cool.
Coarsely chop couverture chocolate and heat in a double boiler until melted. Dip flat half of cookie in melted chocolate and press together with flat half of second cookie.
For the glaze, mix powdered sugar, water and caramel color until color is uniform. Dip cookie in glaze. Allow to dry. If desired, serve in decorative paper dessert cups.