Chocolate macarons
Macarons are the ultimate indulgence. Here is an easy recipe with a chocolate filling. Enjoy
1. Combine the almond powder, icing sugar, egg whites and apricot jelly. Mix with a spatula for 2 minutes.
2. Preheat the oven to th. 5/6 - 160°C. On a lined parchment paper sheet, scoop small heaps of dough, well spaced. Moisten them lightly with a brush, and bake for 20 minutes. Let cool before removing the macaron shells.
3. Let the butter soften at room temperature. In a saucepan, dissolve the granulated sugar in 13 cl of water. Bring to a boil over low heat. Boil for 3 minutes. Whisk the egg yolks, then slowly add the syrup. Whisk until completely cooled. Add the softened butter and the cocoa powder in hot milk, whisking constantly.
4. Place the chocolate mixture in a pastry bag and pipe on half of the macaron shells. Cover the second half. Allow to harden before serving.
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