Christmas chocolate macaroons

 

These Christmas chocolate macarons are a festive and delicious treat that is perfect for any holiday party. The shells are made with a combination normal macarons batter and cocoa powder, and they are filled with a rich and creamy marizpan filling. These macarons are sure to be a hit with everyone who tries them!

Preparation time; 45 minutes 

Ingredients 

Macaroons 

 45 g ground, blanched almonds

 75 g powdered sugar

 1.5 tsp baking cocoa

 1.5 tbsp sugar

 1 pinch of salt

 37 g egg whites 

Marizpan cream 

 150 ml whipped cream

 40 g marzipan paste

 1 tsp starch

 1 egg yolk

Preparation 

For the macarons

Grind the blanched almonds very finely together with the powdered sugar and the baking cocoa in the multi-chopper. Always take short breaks, because the compound must not start to stick.

Then brush everything together through a sieve, so that a very fine powder is created. Put this aside.

Beat 37 g of egg white - roughly the same as the amount of egg white in a size M egg - together with a pinch of salt and 1 tablespoon of sugar until stiff.

Then fold in the powdered sugar and almond powder by hand. It is important not to use a machine here, as the air previously whipped into the egg white can otherwise escape.

Using a piping bag, distribute the mixture in small circles (diameter approx. 2.5 - 3 cm) on a baking sheet lined with baking paper and let it rest for a good 20-30 minutes at room temperature. 

This step is extremely important because the air drying forms a thin skin on the macarons, which prevents the small meringue biscuits from cracking open during baking.

While drying, preheat the oven to approx. 145 ° C top and bottom heat.

After the drying time, bake the macarons in the preheated oven for 14 minutes.

Then let everything cool down very well, otherwise the small biscuits will not come off the baking paper easily.

Before filling the macarons with cream in the last step, decorate half of the small biscuits - the later lids with cream.

For the marzipan cream

For the cream, stir 3 tablespoons of the whipped cream with the remaining sugar, egg yolk and starch until smooth.

Heat the rest of the cream together with the finely chopped marzipan mixture and dissolve it in it.

Now stir the cream and egg yolk mixture into the hot marzipan cream and bring to the boil again until the cream thickens.

Let everything cool down and then fill the macarons with the cream.