3 eggs
70g of peeled almonds or almond flour
125g of powdered sugar
15g of cocoa
80g of white sugar
100ml of cream
100g of dark chocolate

1. Chop the almonds in a blender until they become flour and sift.
2. Sift the powdered sugar and cocoa, this step is essential to have a homogeneous floury mixture without lumps.
3. Mix the floury mixture well.
4. In a bowl, separate the egg whites from the yolks and whisk them with a blender until stiff, adding the sugar a little at a time. The egg whites will be well assembled, when turning the bowl will remain still.
5. Add the floury mixture and add it to the egg whites a little at a time. Mix well with a spoon or a spatula until you get a frothy and lumpy mixture.
6. We fill a sac a poche and form our macarons on a baking sheet lined with parchment paper. Let the macarons rest on the pan for 30 minutes, until touching them will not be dry. Bake at 340 degrees in a convection oven for about 10-12 minutes. Once cooked, let them cool completely on the pan.


7. In a small bowl, add 100g of dark chocolate to 100g of boiling cream. In this way the chocolate will melt very quickly. Mix well and let the chocolate cream cool completely. You can also leave it in the fridge for 10 minutes, in this way it will remain nice and firm.

8. With the help of a sac a poche, fill all the macarons. Let them solidify for a few minutes. The macarons are ready to be served and eaten!

Video from youtube courtesy of Life & Chiara

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