Chocolate Macaroons

Chocolate Macaroons

Chocolate Macaroons Recipe

Ingredients

For Macaroons

  • Almond meal  120 g
  • Powdered sugar  200 g
  • Unsweetened dark cocoa powder  20 g
  • Egg whites  100 g (room temperature)
  • Caster sugar  30 g
  • Cream of tarter  2 g
  • Dark red food colour  few drops

For filling,

  • Nutella or any chocolate spread  60 g
  • Dark chocolate   60 g
  • Heavy cream  160 ml

Directions

  1. Heat oven at 100 C. Dry almond meal on a parchment paper in it for 30 minutes. Take out and cool.
  2. In a food processor add almond meal, powdered sugar and cocoa powder. Pulse for 20 seconds.
  3. Sieve it from a fine sieve. Set a side.
  4. In a clean bowl of a stand mixer add egg whites and cream of tarter.
  5. Start whisking until foamy then add 1/3 of caster sugar and keep whisking for almost 10 minutes.
  6. After 10 minutes add the remaining caster sugar and whisk on high speed for 1 minute.
  7. Add food colouring, give it a final whisk.
  8. Add in sifted almond meal, icing sugar and cocoa powder. Fold it with spatula until mix.
  9. Then keep folding it until the batter is shiny and fall from the spatula in ribbons.
  10. Fill in the pastry bag fitted with 10 mm round tip.
  11. Pipe on to macaroons baking sheet or silicone molds.
  12. Let it sit for 30 to 45 minutes.
  13. Then bake them at 150 C for 13-14 minutes.
  14. Take out and let them cool completely before taking off from mat.
  15. Now for filling, heat double cream until slightly simmer. Take off from heat.Add in nutella and chocolate.
  16. Mix well and let cool in fridge until thick.
  17. Pipe in macaroons. 

Picture Directions,

Chocolate Macaroons
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Chocolate Macaroons
Chocolate Macaroons
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Chocolate Macaroons
Chocolate Macaroons
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Chocolate Macaroons
Chocolate Macaroons
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Chocolate Macaroons

 

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