For the Macarons:
- 125g almond flour
- 200g icing sugar
- 3 large egg whites
- 30g granulated sugar
- 2 tablespoons cocoa powder
- 150 grams of our 80.3% dark chocolate, finely chopped
- 120 ml heavy cream
- Preheat your oven to 160°C and line two baking trays with parchment paper.
- Sift together the almond flour, icing sugar, and cocoa powder.
- Whisk the egg whites until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
- Fold the dry ingredients into the egg whites until the mixture is smooth and shiny.
- Transfer the mixture to a piping bag and pipe circles onto the prepared trays.
- Let the macarons rest for 30 minutes to form a skin, then bake for 15 minutes. Allow to cool completely on the trays.
- For the filling, heat the cream in a saucepan until it just begins to boil. Pour over the chopped chocolate, let it sit for a minute, then stir until smooth.
- Once the macarons are cool, pipe or spread the chocolate ganache onto half the macarons, then sandwich with the remaining halves.
And there you have it - coeliac-friendly, dark chocolate macarons that taste as good as they look!
Frequently Asked Questions:
Why use almond flour for these macarons?
Almond flour is naturally gluten-free, making it the perfect choice for coeliac-friendly macarons. It also gives the macarons their trademark chewy texture.
Can I make these macarons dairy-free?
Yes, you can replace the heavy cream in the filling with a dairy-free alternative like coconut milk.
How do I get my macarons to have smooth tops and the characteristic 'feet'?
The key is to let the piped macarons rest before baking to form a skin, and to not overmix or undermix the batter.
Can I add other flavours to these macarons?
Absolutely! Feel free to add a splash of vanilla extract or a sprinkle of espresso powder to the macaron batter for a flavor twist.
How should I store these macarons?
These dark chocolate macarons can be stored in an airtight container in the fridge for up to one week.