Tender Blue Macarons with Chocolate Filling
Confectionery
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Cook Time
6 h
Servings
15
Difficulty
Hard
Prep Time
60 Min
Description
These tender blue macarons with a creamy chocolate filling are a real eye-catcher on every coffee table! I particularly like to make them for birthdays or other festive occasions. The preparation is a little more complex, but the result is simply delicious and worth the effort. The macarons are crispy on the outside and soft on the inside, with an intense chocolate note that harmonises perfectly with the almond base. A touch of blue food colouring gives them an elegant touch. Ideal for those who are looking for something special and enjoy baking!
Ingredients (8 ingredients)
-
200 g almond powder
-
200 g icing sugar
-
150 g egg white
-
200 g sugar
-
1 knife tip indigo blue powder food coloring
-
100 g dark chocolate
-
10 cl liquid cream
-
30 g butter
Preparation (9 steps)
Grind almonds and icing sugar
Put 200g almonds and 200g icing sugar into the mixing bowl and grind for 15 sec/speed 10. Then transfer.
Prepare meringue
Put 150g egg white into the mixing bowl and whisk until stiff for 4 min/speed 3.5 with the butterfly. Slowly pour in 200g sugar. Add a pinch of blue food colouring and stir for a further 1 min/speed 3.5 until the colour is evenly distributed.
Macaronage
Add the ground almond-icing sugar mixture to the meringue and carefully fold in with a spatula until a smooth, slightly runny mixture is formed. Fill the mixture into a piping bag with a round nozzle.
Pipe macarons
Pipe small circles (approx. 3 cm diameter) onto a baking tray lined with baking paper. Tap the trays several times on the work surface to remove air bubbles.
Leave to dry
Leave the macarons to dry in the air for at least 30 minutes, preferably 1 hour, until a skin has formed.
Bake
Preheat the oven to 150°C. Bake the macarons for approx. 12-15 minutes. They should form feet and no longer stick. Leave to cool on a wire rack.
Prepare chocolate filling
Put 100g dark chocolate in pieces into the mixing bowl and chop for 5 sec/speed 8. Add 100ml cream and 30g butter and melt for 3 min/50°C/speed 2.
Fill
Leave the chocolate filling to cool slightly and then pipe onto half of the macarons. Cover with the remaining macarons and press down lightly.
Cool
Store the filled macarons in the refrigerator for at least 2 hours to allow the filling to set.
Finished cooking? Great! 🎉
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Created by
Camille Faure
5
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk (including lactose)
- Nuts: Almonds
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