Summary

Ingredients

• 125 g almond (s), peeled
• 390 g powdered suar
• 50 g cocoa powder, (no instant)
• 150 ml egg white, (approx. 4 eggs)
• 1 pinch (s) salt
• 250 g chocolate, whole milk
• 125 ml whipped cream
• 20 g butter

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Instructions

1. Grind the peeled almonds very finely, mix with powdered sugar and cocoa powder, sieve 2 x portions. (Throw away everything that sticks to the almonds in the sieve.)
2. Beat the egg whites with salt until stiff, fold in the almond mixture. Preheat the oven to 180 degrees.
3. Fill the protein mass into a piping bag with a perforated nozzle (8mm Ø). Squirt small dots 5 cm apart on a baking sheet lined with baking paper. When the tray is full, refrigerate the piping bag. At 180 ° on average. Bake the rails for about 10 minutes, do not open the oven.
4. Remove. Put the baking paper on a wire rack and let cool down.
5. Repeat everything until the piping bag is empty, adjust the temperature and time if necessary.
6. Bring the cream to the boil, melt the chopped chocolate in it while stirring. Stir in the butter in small pieces. Chill the mixture until it is ready to be sprayed, whip briefly with the mixer, pour into a piping bag, and squirt a dab of the filling onto half of the macarons in the middle. Place the rest of the macarons on top, pressing down the edges lightly. Makes about 70 pieces.