Double Chocolate Macarons
Summer is gone, bring me chocolate.
Ingredients
Cookie
- 1 cup icing sugar 125g
- ½ cup almond flour or meal 60g
- 2 egg whites 75g-80g
- ⅛ tsp cream of tartar
- ¼ cup granulated sugar 50g
- 1 tbsp cocoa powder
- ⅛ tsp salt
Filling
- 50 g dark or semi sweet chocolate
- 50 g heavy / thickened cream
- 10 g butter
Instructions
Preparation
- Line a cookie sheet with parchment paper, place a template beneath
- Prepare a piping bag with a large round tip
Cookie
- Blast almond meal with a food processor or blender until you get a very fine grain (if using almond flour, skip this step)
- Add icing sugar, salt and cocoa powder to the almond flour on the food processor or blender and pulse until thoroughly combined. Set aside.
- Whip the eggs with cream of tartar until starts to foam
- Continue to whip the egg whites adding granulated sugar bit by bit until glossy stiff peaks form
- Fold in the almond flour and mix with a spatula until smooth, sticky and glossy
- Transfer batter to the piping bag, pipe the cookies onto the baking sheet
- Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles
- Allow cookies to dry out at room temperature for about 1 hour
- Bake in middle rack in a preheated oven at 160°C for 10-12 minutes, rotate half way if necessary
- Allow to cool completely before assembling
Filling
- Chop up chocolate and place in a heat safe bowl
- Heat up cream in a saucepan on low heat, do not let it boil
- Pour over the chocolate and mix with a spatula until incorporated
- Add the butter and mix with a spatula until incorporated
- Place it in the fridge to cool off and firm up until needed
- Transfer filling to a piping bag, sandwich it between two cookies