Coeliac-Friendly Dark Chocolate Macarons: A Chic French Delight

• 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

1. Preheat your oven to 160°C and line two baking trays with parchment paper.
2. Sift together the almond flour, icing sugar, and cocoa powder.
3. Whisk the egg whites until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
4. Fold the dry ingredients into the egg whites until the mixture is smooth and shiny.
5. Transfer the mixture to a piping bag and pipe circles onto the prepared trays.
6. Let the macarons rest for 30 minutes to form a skin, then bake for 15 minutes. Allow to cool completely on the trays.
7. 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.
8. 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.