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🍽️ Crunchy Chocolate Macarons with Cream Filling

86 kcal · 30 min · 4 servings

Ingredients

• 4 egg whites
• 2 tsp lemon juice
• 250 g very fine sugar
• 125 g ground almond kernels
• 30 g cocoa powder
• 100 g dark chocolate coating
• 2 tbsp whipping cream (at least 30% fat content)
• 30 g butter

Instructions

1. 1. Preheat the oven to 140 degrees Celsius with fan setting.
2. 2. Whisk the egg whites together with the lemon juice until very stiff peaks form.
3. 3. Slowly pour the sugar into the egg white mixture.
4. 4. Continue whisking until the mixture is glossy and holds its shape.
5. 5. Gently fold in the ground almonds and cocoa powder.
6. 6. Transfer the mixture into a piping bag fitted with a large round nozzle.
7. 7. Pipe small half-spheres with a diameter of about 2 cm onto a baking sheet lined with baking paper.
8. 8. Bake the macarons in the preheated oven for about 25 minutes.
9. 9. Keep the oven door slightly ajar during baking.
10. 10. Chop the chocolate couverture into small pieces.
11. 11. Melt the chocolate carefully in a double boiler.
12. 12. Stir the cream and butter (cut into small pieces) into the melted chocolate using a whisk.
13. 13. Allow the filling cream to cool down slightly.
14. 14. Spread the filling onto the bottom side of half of the macarons.
15. 15. Place the remaining macarons on top to form the sandwich.

Nutrition per serving

• kcal: 86
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 11 g