Chocolate Macarons

Ingredients

• 4 egg whites
• 2 tsp lemon juice
• 250 g very fine sugar
• 125 g ground almonds
• 30 g cocoa powder
• 100 g dark couverture chocolate
• 2 tbsp whipping cream (at least 30% fat)
• 30 g Butter

Instructions

1. 1.

   Preheat the oven to 140°C fan. Beat the egg whites with the lemon juice into stiff peaks. Gradually add the sugar, beating until a glossy, firm mixture forms. Gently fold in the almonds and cocoa powder. Fill a piping bag fitted with a large round tip with the batter.

2. 2.

   Pipe small half-moons about 2 cm across onto a parchment-lined baking sheet. Bake in the preheated oven for about 25 minutes, leaving the oven door slightly ajar during baking.

3. 3.

   For the filling, chop the couverture chocolate into small pieces and melt gently over a water bath. Whisk the cream and butter together with a whisk until smooth. Let the mixture cool slightly. Spread half of the macarons with the filling and top with the remaining macarons to assemble.