Macaroons with Chocolate Filling
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
15
- For the filling
- 4 ozs Milk chocolate (chopped)
- ¼ cup butter (cut into chunks)
- 4 Tbsps cream
- ¼ cup hazelnut flour
- For the macaroons
- 0.333 cup Almond flour
- 1 cup powdered sugar (heaped)
- 2 egg whites
- ⅒ cup sugar
- ⅐ cup cocoa powder
How healthy are the main ingredients?
sugarPreparation steps
1.
For the chocolate filling, melt the chopped chocolate in a metal bowl over hot water. Add the butter, cream and hazelnuts and stir until smooth. Remove from the heat, allow to cool and then put to chill.
2.
Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2.
3.
For the macaroons, grind the almonds finely with the icing sugar and sieve over a baking tray. Bake in the oven for 5-7 minutes then leave to cool completely. Line a separate baking tray with grease-proof paper.
4.
Whisk the egg whites until stiff then gradually add the sugar, whisking all the time. Fold in the cocoa powder. Tip the almond mixture over the top and fold in. Transfer to a piping bag and pipe roughly 30 rounds onto the lined baking tray. Leave to dry for around 1 hour.
5.
Put the macaroons in the oven (at the same temperature as before) for 10-12 minutes. Carefully remove from the baking tray and leave to cool completely.
6.
Spread the underside of half of the macaroons with the chocolate hazelnut mixture and gently sandwich with the remaining macaroons.
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