Almond macaroons with chocolate cream

For 12 pieces
  • 75 g almond kernels without skin
  • 3 Protein (size M)
  • Salt
  • 35 g fine sugar
  • 100 g Icing sugar
  • 100 g ground almonds without skin
  • 250 g dark chocolate
  • 400 g whipped cream
  • 250 g nougat chocolate
  • 50 g Hip biscuits or wafer rolls
  • caramel decoration
  • baking paper
  • Disposable piping bags
60 minutes
very easy
1.
Roast the almond kernels in a pan without fat. Take out, let cool a little and roughly chop. Beat the egg white until stiff, sprinkling in salt, sugar and sifted powdered sugar. Continue beating until you have a smooth, shiny mass. Carefully fold in the ground almonds
2.
Mix up the mixtureSpread a baking sheet lined with baking paper (approx. 27 x 40 cm) and sprinkle with chopped almonds. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 30 minutes
3.
Meanwhile, coarse dark chocolate chop. Heat the cream, remove from the heat and melt the chocolate in it while stirring, pour into a bowl and refrigerate for about 2 hours. Take the macaroon crust out of the oven and let it cool down
4.
Melt the nougat chocolate over a warm water bath. Crumble the pastry and add. Carefully spread the chocolate mix on the baked macaroon mixture and refrigerate for approx. 30 minutes
5.
Cut the macaroon base into approx. 24 squares (approx. 6.5 x 6.5 cm) to cut. Beat the chocolate cream with the whisk of the hand mixer for about 1 minute, then pour into a piping bag with a large star nozzle. Sprinkle a large tuff of chocolate cream on about half of the macaroons, decorate the other half with a small tuff. Place macaroons with small tuff on top of macaroons with large tuff. Dust with icing sugar, decorate with caramel decoration if necessary and serve immediately
6.
Waiting time approx. 2 hours
1 piece approx.:
  • 480 kcal
  • 2010 kJ
  • 8 g protein
  • 34 g fat
  • 35 g carbohydrates

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