Chocolate Macarons

Ingredients

• 175 g butter
• 120 g powdered sugar from raw cane sugar
• 1 pinch salt
• 3 eggs
• 175 g spelt flour type 1050
• 125 g ground almonds
• 40 g cocoa powder
• 70 g dark chocolate
• 80 g dates
• 100 ml whipping cream

Instructions

1. 1.

   Beat the butter with the powdered sugar and salt until creamy. Add the eggs one at a time, then fold in the flour, almonds, and cocoa powder. Fill a piping bag fitted with a smooth medium tip and pipe 3 cm dots onto a parchment-lined baking sheet. Bake in a preheated oven at 200 °C (180 °C fan; gas stove level 3) for 10–12 minutes, remove, carefully lift from the tray, and cool.

2. 2.

   For the filling, roughly chop the chocolate. Pit and puree the dates if necessary. Bring the cream to a boil, remove from heat, and stir in the melted chocolate until smooth. Let it cool until spreadable, then fold in the date paste. Spread half of the macarons on their bottoms with some chocolate cream, place the remaining macarons on top, and press lightly.