Spiced Macaroons with Chocolate Cream
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
30
- Ingredients
- 3 egg whites
- 2 tsps lemon juice
- 1.111 cups sugar
- 1 ⅔ cups Almond flour
- ground cinnamon
- Cardamom powder
- ground cloves
- ½ cup cocoa powder (scant)
Preparation steps
1.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3 and line a baking tray with grease-proof paper.
2.
Whisk the egg whites and lemon juice together to form stiff peaks. Gradually add the sugar and keep whisking until you have a firm, shiny mixture. Carefully fold in the almonds, a pinch each of cinnamon, cardamom and cloves, and the cocoa.
3.
Spoon the mixture into a piping bag with a large, round nozzle and pipe small hemispheres approx. 2 cm in diameter onto the baking tray. Bake the macaroons for around 25 minutes, leaving the oven door open a crack.
4.
For the filling, melt the chocolate in a bain-marie over hot, but not boiling water. Stir in the cream and butter using an egg whisk, then allow the mixture to cool slightly.
5.
Spread half of the macaroons with filling and top with the remaining half. Serve dusted with icing sugar.
