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🍽️ Colorful Macarons with Chocolate Cream

87 kcal · 30 min · 4 servings

Ingredients

• 100 g peeled almond kernels
• 120 g powdered sugar
• 2 egg whites
• 1 tsp lemon juice
• 2 tbsp sugar
• food coloring (yellow, brown, green, pink)
• 150 g white couverture chocolate
• 3 tbsp whipping cream
• 30 g butter

Instructions

1. 1. Grind the almonds in the blender together with the powdered sugar until very fine.
2. 2. Sift the almond mixture through a fine sieve to remove any lumps.
3. 3. Whisk the egg whites together with the lemon juice until stiff.
4. 4. Add the sugar and continue whisking until the mixture is glossy and holds its shape.
5. 5. Gently fold the almond mixture into the egg white mixture.
6. 6. Divide the mixture into several bowls.
7. 7. Color the individual portions as desired using food coloring.
8. 8. Fill the colored mixture into a piping bag fitted with a large, round nozzle.
9. 9. Line a baking tray with baking paper.
10. 10. Pipe even dots with a diameter of about 2 cm onto the tray.
11. 11. Let the dots dry for about 1 hour.
12. 12. Preheat the oven to 140°C with fan (convection).
13. 13. Bake the macarons for 10 to 15 minutes.
14. 14. Carefully peel the baked macarons off the tray with the paper.
15. 15. Let the macarons cool down completely.
16. 16. Chop the chocolate coating into small pieces.
17. 17. Melt the chocolate over a water bath while stirring constantly.
18. 18. Add the cream and butter in small pieces to the melted chocolate.
19. 19. Stir the ingredients smooth with a whisk.
20. 20. Let the cream cool down.
21. 21. Whip the cooled cream until creamy.
22. 22. Fill the cream into a piping bag fitted with a smooth nozzle.
23. 23. Pipe the cream onto the bottom of half of the cooled macarons.
24. 24. Place the remaining macarons on top as lids.
25. 25. Gently press the sandwiches together.

Nutrition per serving

• kcal: 87
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 11 g