All Chocolate Macarons


    These lovely French macarons are crunchy on the outside and melting on the inside. They are filled with a delicious layer of ganache.

    2 people made this

    Makes: 20 macarons

    • Macarons
    • 75g almond meal
    • 115g icing sugar
    • 10g cocoa powder
    • 2 egg whites
    • 50g icing sugar
    • Filling
    • 80ml thickened cream
    • 70g dark chocolate, broken up
    • 1 teaspoon creme fraiche

    Preparation:40min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:2hours 


    1. Preheat oven to 160 degrees C. In a non-stick frypan, toast the almond meal 3-4 minutes, stirring. Let cool.
    2. Combine the almond meal and 115g icing sugar in a food processor. Whizz one minute. Sift into a bowl, then sift in the cocoa. Mix well.
    3. Beat the egg whites with the 50g icing sugar until stiff. Add the almond-cocoa mixture and fold gently with a spatula.
    4. Fill a piping bag with the mixture and make little round piles on a baking tray lined with baking paper. Tap the tray to remove air bubbles. Let rest 15-30 minutes.
    5. Bake for 13 minutes, rotating the tray halfway through. Remove from oven and let cool.
    6. Filling:

    7. Heat the cream and pour over the chocolate pieces in a bowl. Wait one minute, then stir. Add creme fraiche and stir until smooth.
    8. Fill a piping bag with the mixture and refrigerate until thick. Use to glue the macarons together like sandwiches. Chill before eating.
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