John Myers
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Macarons with Chocolate Filling
The perfect macarons with chocolate filling recipe with a picture and simple step-by-step instructions.
Meringue batter:
- 90 g Peeled and ground almonds
- 130 g Powdered sugar
- 2 tbsp Cocoa
- 72 g Protein
- Pinch of salt
- 20 g Extra fine sugar
Ganache filling:
- 100 g Dark chocolate
- 200 ml Cream
Meringue mass:
- Mix the ground almonds with the powdered sugar and grind together again until everything is “dusty”. (A possibly discarded, electric coffee grinder is ideal for this). Then sieve the mixture again and mix with the cocoa. Provide.
- “Beat” the egg white (please weigh exactly) with a pinch of salt until the mixture begins to turn whitish. Then gradually pour in the sugar while stirring and keep beating until all the sugar crystals have dissolved and the mixture is extremely stiff.
- Now put the almond mixture into a large sieve again and sift it in 3 – 4 portions over the egg whites and carefully fold in each time with a wooden spoon (!). The mass must then have a glossy, thick, foamy and slightly sticky consistency.
- Then fill the mixture into a piping bag with a large, round opening and use it to squirt swabs approx. 2 cm in diameter onto two baking sheets lined with baking paper. Keep enough distance.
- Let the raw macarons air dry for approx. 20-25 minutes. The surface has to shine.
- In the meantime, preheat the oven to 150 °. When the heat is reached, bake the macarons (insert trays one after the other!) For approx. 12 minutes on the lower shelf. Take out immediately and let cool down on a rack with the baking paper. They must not cool down on a firm surface so that they can cool down better on the underside as well.
- Meanwhile, chop the chocolate. Let the cream get hot in a saucepan (be careful not to boil). Then take the saucepan off the heat and stir in the chopped chocolate. It must have completely dissolved and a smooth mass must have emerged. Let them cool down and put them in the fridge for at least 2 hours.
Completion of the filled macarons:
- Take the ganache mass out of the refrigerator and whip with the hand mixer until it has a stiff but creamy consistency. Pour into a cake syringe and always cover half of the macarons with it. Put the 2nd half on it and gently press it down ………. and enjoy ………….
- Pure hip gold …………. but you don’t treat yourself to anything else …….. 🙂
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