Macarons with Chocolate Cream

Ingredients

• 3 egg whites
• 2 tsp lemon juice
• 250 g sugar
• 250 g ground almonds
• 1 pinch Cinnamon powder
• 1 pinch cardamom powder
• 1 pinch clove powder
• 40 g cocoa powder
• 170 g dark chocolate couverture
• 2 Tbsp whipping cream
• 30 g Butter

Instructions

1. 1.

   Preheat the oven to 140°C fan.

2. 2.

   Beat the egg whites with lemon juice into very stiff peaks. Gradually add sugar, continuing to beat until a firm, glossy meringue forms. Gently fold in almonds, spices and cocoa. Fill a piping bag fitted with a large round tip. Pipe small half-moons about 2 cm diameter onto parchment-lined tray. Bake in the preheated oven for about 25 minutes, leaving the door slightly ajar.

3. 3.

   For the filling, chop the chocolate into small pieces and melt gently over a hot, non-boiling water bath. Whisk in cream and butter in small pieces. Let the mixture cool slightly. Spread half of the macarons with the filling and top with the remaining shells. Dust with powdered sugar before serving.