← All recipes

🍰 Crunchy Macarons with Chocolate Cream

98 kcal · 30 min · 4 servings

Ingredients

• 4 egg whites
• 2 tsp lemon juice
• 250 g very fine sugar
• 200 g almond flour
• Food coloring (to taste)
• 1 tsp cocoa powder
• 100 g dark couverture (or light couverture)
• 2 tbsp whipping cream (30 g each)
• 20 g butter
• 5 g poppy seeds

Instructions

1. 1. Whisk the egg whites together with the lemon juice until you have a very stiff foam.
2. 2. Slowly sprinkle the sugar into the mixture bit by bit.
3. 3. Continue whisking until the mixture is shiny and forms stiff peaks.
4. 4. Gently fold the almond flour into the egg mixture using a spoon.
5. 5. Divide the dough into two halves.
6. 6. Color the halves as desired using cocoa powder or food coloring.
7. 7. Fill the mixture into a piping bag fitted with a large round nozzle.
8. 8. Pipe small circles with a diameter of about 3 centimeters onto a baking sheet lined with baking paper.
9. 9. Sprinkle some of the macarons with poppy seeds as desired.
10. 10. Preheat the oven to 130 degrees Celsius (convection: 90 degrees Celsius, gas: setting 1).
11. 11. Place the tray in the oven and bake the macarons for about 40 minutes.
12. 12. Keep the oven door slightly ajar during the baking time.
13. 13. Chop the chocolate coating into small pieces.
14. 14. Melt the chocolate pieces carefully in a bain-marie (a bowl placed over a pot of simmering water).
15. 15. Stir the cream and the small butter pieces into the melted chocolate using a whisk.
16. 16. Let the filling cool down briefly.
17. 17. Spread the cream onto the bottom of half of the macarons.
18. 18. Place the remaining macaron halves on top to form the sandwiches.

Nutrition per serving

• kcal: 98
• Protein: 3 g · Fett/Fat: 5 g · Carbs: 11 g