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These easy macarons are filled with chocolate cream. You can also colour the egg whites with a few drops food colouring if you like.
2 egg whites
60g almond meal
100g icing sugar
150g dark chocolate, grated
- Beat egg whites until stiff. Combine almond meal and icing sugar and gently fold into egg whites.
- Line a baking tray with baking paper. Place the batter into a piping bag and make little 3cm disks on the baking paper. Let dry 1 hour at room temperature.
- Preheat oven to 160 degrees C. Bake macarons for 12 minutes then half-open the oven door. Lower temperature to 140 degrees C and bake 8 more mniutes. Let cool on a rack.
- To make the filling, heat the cream in a saucepan over low heat. Pour over the grated chocolate in a mixing bowl and mix until smooth. Let cool until thick then use to sandwich together macarons.
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