Ingredients
Batter:
200 gm sugar powder
100 gm almond powder
50 gm cocoa
100 gm egg whites
100 gm castor sugar
Filling :
110 gm semi sweet chocolate
15 gm butter
100 gm whipping cream
Method
Preheat the oven to 180 C. Whisk powdered sugar, almond
powder and cocoa powder without any lumps.
Beat the egg whites until they begin to rise , beat in the castor sugar
until it forms firm peaks.
Combine the mixture
with the powder sugar and almond mixture. Line two baking sheets with baking
paper. Pipe this batter in one diameter
circles evenly spaced one inch apart. Let the cookies rest for 30 minutes. Bake
them for 15 minutes. Cool completely before removing from baking sheet.
For the filling:
Place the chopped chocolate in a medium sizes stainless
steel bowl. Heat the cream in a sauce pan over medium heat and bring to a boil.
Immediately pour the boiling cream over the chocolate and allow it to stand for
five minutes. Stir with a whisk until smooth, stir in the butter. Let it cool.
Now spread some chocolate filling using a spoon on the
inside of the macarons then sandwich them together. Store in an air tight
container and refrigerate.
Tags:
macarons