Chocolate Macarons
Chocolate macarons with chocolate cream is a recipe featuring fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 120 g peeled almonds
- 2 egg whites
- 1 tsp lemon juice
- 150 g powdered sugar
- 180 g white couverture chocolate
- 80 ml whipping cream
- 20 g butter
Instructions
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1.
Preheat the oven to 120°C fan-forced. Line a baking tray with parchment paper.
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2.
Grind the almonds very finely in a mixer. Whisk the egg whites with the lemon juice until stiff, gradually adding the powdered sugar. Continue whisking until a firm, glossy batter forms, then gently fold in the almonds.
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3.
Fill a piping bag fitted with a large round tip with the batter. Pipe even mounds (about 2 cm diameter) onto the tray. Bake for about 40 minutes, leaving the oven door slightly ajar. Remove and cool completely.
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4.
For the chocolate filling, chop the couverture into small pieces and melt gently over a bain‑marie. Whip the cream until creamy. Stir in the butter pieces with a whisk into the melted chocolate. Once cooled, fold in the whipped cream. Pipe half of the macarons onto the flat side of each shell, then top with the remaining shells to assemble.
