Macrons with chocolate cream

Actually I never threw myself out into the macron world, but when the ladies joined our yearly gathering I thought this would be the perfect gift for our “present-game (which is a different story).My oldest nephew makes macrons, but I’m not sure I can match him in this, but I will give it a try. Enjoy!

200 gr almond flour (finely grated almonds without shell)
400 gr icing sugar
220 gr egg whites
8 tbsp. sugar

Food color as you like.

Sift almond flour and icing sugar twice and remove any lumps if necessary.

Whip egg whites until foam and add sugar little by little. Whip until stiff, but not more than necessary.

If you would like to add food color you do it now.

Add almonds/icing sugar and stir firmly to beat air out of batter. Then fold until you get a “dripping” consistency.

Pour batter into a piping bag and pipe out small circles (2-3 cm) out on a baking tray covered with greaseproof paper. You can of course use this special mat for macrons, then you will get even ones.

Rest on the bench for 1 hour before baking in the middle in pre-heated oven to 150 deg.C. Remove from oven and cool down BEFORE you remove from paper.

I used this chocolate cream filling:

70 gr water
Seeds from 1/2 vanilla pod
15 gr brown sugar
85 gr butter
150 gr chocolate (I use one with 40% cocoa)

Add water, vanilla, butter and sugar in a small pan and heat until boiling. Remove from the heat and cool down a little. Add finely chopped chocolate and stir until even cream. Cool down until creamy consistency. Spread on the macrons with aknife or fill it into a piping bag end pipe!