Pink Macaroons with Chocolate Cream Filling

    40 minutes

    This recipe is for French style macaroons filled with chocolate cream filling. Make sure that they have formed a skin before baking, this will help them come out nice and smooth on top.


    Victoria, Australia
    1 person made this

    Serves: 12 

    • Macroons
    • 2 egg whites
    • 1/4 teaspoon vanilla essence
    • 1/2 teaspoon red food colouring
    • 1 1/4 cups (125g) ground almonds
    • 3/4 cup (170g) caster sugar
    • 1 teaspoon cornflour
    • Chocolate Cream Filling
    • 100ml thickened cream
    • 100g dark chocolate, finely diced

    Preparation:15min  ›  Cook:15min  ›  Extra time:10min resting  ›  Ready in:40min 

    1. Macroons: Whip the egg whites until medium peaks can be seen. Add the vanilla and red food colouring at low speed a little at a time until the desired pink is achieved. By hand, fold in the ground almonds, sugar and cornflour.
    2. Carefully transfer the egg and almond mixture into a piping bag. Cut off the end of the piping bag and pipe mounds onto 2 baking trays lined with baking paper about 10cm apart. Leave to sit on the counter until a skin forms on the top.
    3. Bake in an oven preheated to 180 degrees C for 15–20 minutes, or until pale golden brown.
    4. Remove from oven and cool on the trays. Peel off the baking paper from the base of each macaroon.
    5. Chocolate Cream Filling: In a saucepan bring the cream almost to a boil. Pour over the dark chocolate and allow to sit until the chocolate is melted. Stir the chocolate/cream mixture to combine well. Transfer to a piping bad and cut of the tip. filled.
    6. To Serve: Pipe the chocolate filling onto one macaroon (the base) and sandwich with another macaroon (the top). Continue until all the macaroons have been used.

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