About this recipe:Test your skills with these light, heavenly chocolate macaroons. My husband loves them, so I always prepare some for his birthday and double the quantities! I keep them in an airtight container so it can be enjoyed long after his birthday.
3 egg whites
1 pinch of salt
180g icing sugar
120g ground almonds
1 tablespoon unsweetened cocoa powder
130g dark chocolate, cut into pieces
40g double cream
85g unsalted butter
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Method Prep:30min › Cook:13min › Ready in:43min
Preheat the oven to 150 C / Gas 2. Line a baking tray with baking parchment.
Add a pinch of salt to egg whites in a bowl and whisk until stiff.
In a bowl, mix the ground almonds with the icing sugar and cocoa powder. Fold this mixture into the egg whites in several batches and whisk until smooth.
Pour the mixture into a pastry bag, squeeze the bag and put a spoonful of batter onto the baking parchment at regular intervals. Set aside for 30 minutes.
Meanwhile, prepare the chocolate filling: melt the chocolate in a double boiler and stir in the double cream and butter. Mix well then cool.
After resting for 30 minutes, bake the macaroons in the preheated oven for 13 minutes. Remove from the oven and allow to cool.
Add a teaspoon of chocolate filling on the flat side of a macaroon, take a second macaroon and place it on top of the filling to make a sandwich. Repeat with the remaining macaroons.