Macarons with Chocolate Cream

Ingredients

• 3 Eiweiß
• 1 TL Zitronensaft
• 150 g Puderzucker
• 140 g gemahlene Mandelkerne (geschält)
• 2 EL weißer Rum
• 100 g weiße Kuvertüre
• 2 EL Vanillezucker
• 3 EL Schlagsahne
• 30 g Butter

Instructions

1. 1.

   Preheat the oven to 120°C fan. Line a baking tray with parchment paper.

2. 2.

   Beat the egg whites with lemon juice until stiff, gradually adding powdered sugar. Continue beating until glossy and firm; fold in almonds gently and stir in rum. Fill a piping bag with a large round tip and pipe even meringue dots onto the tray. Bake for about 10 minutes until crisp on the outside and still soft inside. Remove from oven, take off the tray and cool.

3. 3.

   For the filling, chop the white couverture into small pieces and melt gently over a water bath. Whisk in sugar, cream, and butter in small lumps with a whisk. Let the mixture cool slightly. Spread half of the macarons with the filling and assemble with the remaining macarons.