Chocolate Macaroons
by Editorial Staff
Loose shortbread cookies with chocolate and almond filling are perfect for any occasion. Despite the fact that it is baked very quickly and is easy to prepare, the result exceeds all expectations – delicate shortbread dough combined with aromatic chocolate-nut fudge.
Cook: 30 minutes
Servings: 8
Ingredients
- Butter – 130 g
- Eggs – 2 pcs.
- Sugar – 1 glass
- Wheat flour – 400 g
- Chocolate – 100 g
- Almonds (raw) – 100 g
Directions
- Whisk softened butter with half the sugar until fluffy.
- Carefully separate the yolks from the egg whites, add the yolks to the butter, and beat again.
- Gradually adding flour to the butter and eggs, knead the dough that is not steep (so that you can roll it into a bun). I recommend adding flour a little at a time, as you may need it less than the recipe.
- Cover the baking sheet with parchment. Roll out the dough on a baking sheet in a layer 6-7 mm high. Place in an oven preheated to 180 degrees for about 10 minutes, baking the shortbread until half cooked.
- In the meantime, peel the almonds if they are not peeled. This is very easy to do – you need to place the nuts in boiling water for 2 minutes. Then pour cold water over the peeled nuts and the skin will peel off easily.
- Place the dried peeled nuts in a blender and grind them into crumbs.
- In a heavy-bottomed saucepan, combine the remaining proteins, sugar, ground almonds, and chocolate pieces. Heat the mixture over low heat, stirring constantly.
- The mixture in the saucepan will become shiny, smooth, and creamy.
- Pour the hot almond-chocolate mixture over the dough and bake the chocolate-nut shortcrust pastry tart for another 10 minutes at the same temperature.
- Cool the baked goods slightly in a baking sheet and place them out of the baking sheet.
- Cut the pie into squares or diamonds. It is better to cut it when the cake is still a little warm, the chocolate-nut fudge will not break and crumble.
Enjoy your meal!
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