Almond macaroons with chocolate filling
4 servings
20 minutes
Almond macarons with chocolate filling are the embodiment of French pastry tradition's sophistication. These delicate and fragile cookies, made from ground almonds and airy meringue, were popularized in France and have become a symbol of refinement. Their light texture contrasts with the rich chocolate filling, creating a harmony of flavors—from the gentle almond aroma to the rich creamy chocolate notes with a hint of brandy. Macarons are perfect for special occasions or elegant tea parties where a delicate balance of flavors and elegance in every bite is appreciated.
1
In a blender, mix ground almonds and powdered sugar.
- Ground almonds: 125 g
- Powdered sugar: 200 g
2
In a large bowl, beat the egg whites well with a mixer, then add cream of tartar and cane sugar. Beat well again.
- Egg white: 3 pieces
- Cream of tartar: 0.5 teaspoon
- Cane sugar: 2 tablespoons
3
Then gently fold in the almond mixture and a few drops of coloring to achieve a soft pink batter.
- Ground almonds: 125 g
- Powdered sugar: 200 g
- Red food coloring: to taste
4
Transfer the mass to a pastry bag and squeeze small mounds onto a parchment-lined baking sheet, about 5 cm apart, slightly flattening with your finger. Leave for 60 minutes.
5
Meanwhile, preheat the oven to 160 degrees.
6
Bake the macarons for 10-15 minutes until ready, cool for a while on the tray, then carefully cut off the paper and let them cool.
7
Meanwhile, melt the chocolate with cream over low heat, stirring until smooth. Add the brandy and softened butter, and mix well. Let it cool.
- Dark chocolate: 200 g
- Cream 40%: 200 ml
- Brandy: 1 teaspoon
- Butter: 15 g
8
Place a small amount of filling on each cookie and top with another, like sandwiches. Let them set in the refrigerator for about 30 minutes.