Chocolate Macarons
Chocolate macarons are a recipe with fresh ingredients from the macarons category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g dark chocolate couverture
- 4 egg whites
- 200 g powdered sugar
- 20 g cornstarch
- 250 g ground almonds
- 2 tbsp instant coffee
- 60 g dark chocolate couverture
- 60 g soft butter
- 1 egg yolk
- 80 g powdered sugar
- 2 tbsp instant coffee
Instructions
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1.
Grate the couverture finely. Beat the egg whites into stiff peaks, gradually adding the powdered sugar and cornstarch while continuing to beat until the mixture is firm and glossy. Fold in the almonds, coffee, and couverture with a spatula under the meringue.
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2.
Preheat the oven to 160°C (320°F) fan‑forced. Line a baking sheet with parchment paper. Spoon the foam into a piping bag and pipe 60 small bumps (~2 cm diameter) onto the sheet. Bake on the middle rack for about 15 minutes. Remove and cool on a wire rack.
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3.
For the filling, melt the chopped couverture over a hot, non‑boiling water bath. Whisk the butter until creamy, then add the egg yolk, powdered sugar, and coffee, beating to a smooth cream. Fold in the melted chocolate.
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4.
Spread about 2 macarons with a little cream and assemble them. Fill the remaining cream into a freezer bag, cut a fine tip, and decorate the macarons with it. Store the macarons chilled in an airtight container.
