Recette de macarons au chocolat

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing dairy.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Sift almond flour, powdered sugar, and cocoa powder together into a bowl.

Whip egg whites in a clean bowl until foamy.

Gradually add granulated sugar while continuing to whip until stiff peaks form.

Gently fold the dry ingredients into the whipped egg whites until combined.

Transfer the batter to a piping bag fitted with a round tip.

Pipe small circles onto a baking sheet lined with parchment paper.

Tap the baking sheet on the counter to release air bubbles.

Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms.

Preheat the oven to 300°F (150°C).

Bake the macarons for 15-20 minutes until they have risen and form a shell.

Let the macarons cool completely on the baking sheet before removing them.

Meanwhile, prepare the filling by melting dark chocolate and mixing it with heavy cream and butter until smooth.

Sandwich two macaron shells together with the chocolate filling.

Allow the assembled macarons to rest for a few hours before serving.

Cooking Techniques

Spice Level:

Allergens