Pink macaroons with chocolate filling - recipe

Pink macaroons with chocolate filling

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For the chocolate filling

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  1. 1

    Preheat the oven to 160°C (140°C fan, 325°F, gas mark 3). Line 2 baking sheets with baking paper.

  2. 2

    Blend together the icing sugar and ground almonds in a food processor to create a very fine mixture, then sift into a bowl.

    For this step you'll need:

    • 175g Icing sugar
    • 125g Almonds (ground)
  3. 3

    Place the egg whites in a clean, grease free bowl and add a pinch of salt. Whisk to soft peaks, then gradually whisk in the caster sugar until thick and glossy. Add a few drops pink colouring to this mix.

    For this step you'll need:

    • 3 Egg white(s) (free range) large
    • pinch Salt
    • 75g Unrefined golden caster sugar
    • Pink food colouring a few drops
  4. 4

    Fold half of the almond and icing sugar mixture into the meringue and mix well. Then carefully add the remaining dry mixture and fold using a metal spoon or spatula until it is shiny and a thick, ribbon-like consistency. Spoon into a piping bag fitted with a 1cm plain nozzle.

  5. 5

    Pipe small equal rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Tap the baking sheet gently onto the work surface. Stand for 10-15 minutes to form a slight skin. Bake for 15 minutes. Remove from the oven and cool.

  6. 6

    For the chocolate filling, place the chocolate, double cream in a pan and heat gently until the chocolate is melted. Add the brandy and butter and beat into a smooth consistency. Pipe or spread the filling on half of the macaroons and then sandwich together.

    For this step you'll need:

    • 200ml Double cream
    • 1tsp Brandy
    • 15g Butter (unsalted)

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