These meringue pastries with almonds have been making a great come back. And it’s no wonder: The macaron shells melt in your mouth and the creamy chocolate filling does the rest to make these tasty sweets so tasty. A hit at parties and any other occasion!
Shopping List for 30 Macarons
4 tbs. all purpose flour
250g granulated sugar
200g ground almond
3 tsp. cocoa powder
4 egg whites
150g bittersweet chocolate (70% cocoa)
To apply to baking paper:
Piping bag and tip
Preparation Time including Decorating: approx. 2-3 hours
Directions for the Chocolate Macarons:
In a bowl mix together the flour, almond, and cocoa. In a separate bowl beat the egg whites to stiff peaks. Then slowly add the sugar to the egg whites continuing to beat as you add. When all the sugar is added continue to beat until glossy, smooth and stiff.
Carefully fold the almond-flour mix with a spatula into the egg white mix. Now you’re ready to pipe out your macaron shells. Fill your piping bag with the mixture. If you don’t have a piping bag and tip you can use a freezer bag and just cut a hole in one of the corners.
Preheat the oven to 130C.
Place a piece of baking paper on a baking sheet. Pipe circles about 2 cm in diameter onto the paper. (Remember: to make one macaron you will use 2 circles, so to make 30 maracons you will need to pipe out 60 circles) Bake for 40 minutes leaving the oven door slightly open while they are baking.
Break the chocolate into small pieces and melt together with the butter in a water bath or in the microwave. Whip the cream to firm peaks. Once the melted chocolate has cooled mix with the whipped cream.
When the Macaron shells are cool, spread the filling onto one half of the macaron and place the other half of the macaron on top.
Place in the fridge until you serve them, so the filling stays a nice consistency.