Chocolate Macarons

6 servings

180 minutes

Chocolate macarons are a refined treat of French cuisine, known for their delicate texture and delightful combination of almond, cocoa, and airy cream. The history of these exquisite sweets dates back centuries, and their elegant appearance and rich flavor have made macarons a true symbol of Parisian pastry culture. Made from almond flour and egg whites, they feature a crispy shell and soft center. The chocolate hue adds richness, while subtle notes of rum highlight the nobility of the taste. This delicacy pairs perfectly with a cup of aromatic coffee or a glass of dessert wine. To fully reveal their flavor, it's best to chill them before serving. Their sophistication and tenderness make them a special treat for the most discerning gourmets.

Energy value per serving

• Calories: 457.2
• Proteins: 13.9g
• Fats: 15.6g
• Carbohydrates: 71.9g

Ingredients

• Almond powder: 160 g
• Cocoa: 36 g
• Powdered sugar: 327 g
• Sugar: 73 g
• Egg white: 6 pc

Cooking steps

1. Preheat the oven to 150 degrees.

2. Mix almond flour, powdered sugar, and cocoa using a blender (about two minutes).

   Required ingredients:

   • Almond powder: 160 g
   • Cocoa: 36 g
   • Powdered sugar: 327 g

3. Pour the mixture onto a baking sheet (on parchment paper), place in the oven for five minutes - for drying.

4. Then sift through a fine sieve.

5. Whip the egg whites, gradually adding sugar, until shiny.

   Required ingredients:

   • Egg white: 6 pieces
   • Sugar: 73 g

6. Add the almond-sugar mixture to the egg whites, mix well with a spatula, we added rum flavoring, mixed again — the egg mixture will become more viscous in consistency.

   Required ingredients:

   • Almond powder: 160 g
   • Powdered sugar: 327 g
   • Cocoa: 36 g

7. Place this mixture in a bag and pipe the pasta onto a baking sheet (in our case - onto a mat).

8. Leave for an hour (we left it for about 30 minutes) on the table until a crust forms. You can check by touching with your finger.

9. Bake in a preheated oven for 12 minutes — after the first 6 minutes, turn the baking sheet 180 degrees and leave it for another 6 minutes for the macaroon halves to bake.

10. After removing the tray from the oven and letting the pasta cool, take the halves off the mat, spread cream on half of them, and cover with the remaining halves to keep the cream in between.

11. Pasta tastes better when it sits in the fridge for a while before serving.