Macaroons with choco filing

Macaroons with choco filing
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 

I tasted this extraordinary desert in Saint-Malo, a beautiful town in Brittany near Mont Saint Michel. It reminds me of a Greek desert called ‘ergolavi’ but with less marzipan and a smooth surface.
  • 150gr almonds (in powder)
  • 200gr sugar
  • 4-5 tablespoons cocoa powder
  • 3 egg whites at room temperature
  • 30gr powder sugar
  • food coloring as many as you like
  • (green + red food coloring = brown)
  • For the chocolate:
  • 80 gr butter
  • 120gr chocolate
  • 1 tablespoon wiped cream

  1. Mix well the first 3 ingredients and sift till you have a smooth texture.
  2. Put egg whites in mixer with a pinch of salt and beat on low speed until fluffy. Then slowly put into 2 doses the powdered sugar speed up the meringue.
  3. mix the colors so you can get brown color of the meringue (drop 20 drops red and 5 green).
  4. When the meringue become thick and brown pour in the mixture using a silicone spatula and slowly stir until smooth mixture.
  5. On a plate place a baking sheet. Using a piping bag to put the mixture in wax paper 2cm. width, with intermediate spaces because it will rise while baking. Leave the plate on the kitchen counter for about half an hour to catch a crust on top.
  6. Bake the macarons for 10 minutes at 180 degrees.
  7. Once they are done, leave to cool (outside the oven) for a moment. If they can’t detach easily, add a little water under the baking sheet for 1 minute and then detach them and place upside down on the rack to dry completely.
  8. Melt the chocolate over low heat and add the butter and cream. Suffuse the macarons and stick together. That’s it!
  9. But becareful. Do not eat them immediately. They must stay for several hours to absorb little chocolate. You can fill them with vanilla ice cream and decorate with sauce.
  10. Enjoy!


Comments are closed.