Chocolate Macaroons

Macaroon Batter
500 gr icing sugar
500 gr powdered almonds
400 gr powdered sugar
6 large egg whites at room temperature

Chocolate Filling
230 gr full cream
250 gr milk chocolate, finely chopped
Preheat oven to 180 degrees.



Grind together the powdered almonds and icing sugar in a large mixing bowl so there are no lumps.

Combine powdered sugar and 100 gr of water into a large saucepan and boil until the sugar dissolves completely. Pour the mixture into a bowl with six egg whites and whisk to create the meringue.

Mix the meringue with the powdered almonds and icing sugar to form a batter. Place mixture into a pastry bag. Pipe the batter on a non stick baking tray in 3cm circles evenly one-inch apart. Let the batter set for 20 minutes, then bake them for 20 minutes.

Let cool completely, and then remove from baking sheet.

Chocolate Filling
Heat the cream in a small saucepan with chopped milk chocolate until melted. Let the mixture cool completely before placing into a pastry bag and spreading onto the macarons.

Recipe courtesy Park Hyatt Pastry Chef, Fabien Berteau