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These are the ultimate chocolate treat with two chocolate almond meringues stuck together with a luscious chocolate filling.
1 pinch salt, to taste
3 egg whites
120g almond meal
1 cup (185g) icing sugar
1 tablespoon unsweetened cocoa powder
130g dark chocolate, cut into pieces
40g double cream
85g unsalted butter
30 min › Cook:
13 min › Extra time:
30 min resting › Ready in:
1 hour 13 min
Add a pinch of salt to egg whites in a bowl and whisk until stiff.
In a bowl, mix the almond meal with the icing sugar and cocoa powder. Stir this mixture into the egg whites in several batches and whisk until smooth.
Line a baking tray with baking paper.
Pour the batter into a pastry bag. Pipe about a spoonful of batter onto the baking paper at regular intervals. Set aside for 30 minutes.
Preheat the oven to 150 degrees C.
Bake the macarons in the oven for 13 minutes. Remove from the oven and cool.
Add a teaspoon of chocolate filling on the flat side of a macaron, take a second macaron and put it on the filling. The 2 macarons will stick to the filling.
Chocolate Filling: Melt the chocolate in a double boiler and stir in the double cream and butter. Mix well then cool.
Turned out nothing like the picture… They looked like flat cakes. There were no feet development and had a rough surface (like a cake!). I waited an hour for the resting period but it still did not have the matte surface. The good side, its not as sweet as other macaron recipes but still tastes like a macaron!
- 17 Nov 2013
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