Macaroons with Chocolate Filling


Recipe from Chef Rocco Lugrine

Macaroon Mix

Ingredient

 

Grams

 

Ounces

 

Procedure

Egg whites
Sugar
Egg white powder
Powdered sugar
Almond flour

 

225
135
5 (1 tsp)
470
280

 

7.9
4.8
0.2
16.6
9.9

 
  1. Whisk egg whites, egg white powder, and half of the sugar to medium peaks.
  2. Continue whisking and add remaining sugar and any desired colors.
  3. Fold in sifted powdered sugar and almond flour, until the mixture falls back upon itself.
  4. Pipe onto Silpat® Macaroon. Bake at 300F/150C for 12- 15 minutes.

Filling

Ingredient

 

Grams

 

Ounces

 

Procedure

66% dark chocolate
Heavy cream
Light corn syrup
Butter
Vanilla bean

 

375
200
85
85
1 each

 

13.2
7.1
3.0
3.0
1 each

 
  1. Boil together the cream, corn syrup, & vanilla bean.
  2. Strain out vanilla bean and pour hot liquid over the chocolate.
  3. Mix until smooth.
  4. Add softened butter and emulsify with hand blender.
  5. Pipe onto macaroon shell, sandwich, and store in the refrigerator or freezer overnight.
  6. Thaw and serve.

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