Almond Macaroon Squares With Chocolate Cream Recipe

Name: Almond Macaroon Squares With Chocolate Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz blanched almonds; 3 None medium egg whites; Pinch None salt; 2 3/4 tbsp granulated sugar; 3/4 cup powdered sugar, plus extra to dust; 1 cup ground almonds; 1 2/3 cup whipping cream; 9 oz dark chocolate, finely chopped; 9 oz chocolate hazelnut spread; None None sugar work waffles, to garnish (optional)

Servings: persons

1
Preheat the oven to 350u00b0F. Line a 15 x 12 inch baking sheet with parchment paper. Dry toast the almonds in a pan for 2-3 mins, stirring. Remove and leave to cool then roughly chop.
2
Beat the egg whites using an electric hand whisk until stiff. Beat in a pinch of salt and gradually beat in sugar and powdered sugar until the mixture is smooth and glossy. Gently fold in the ground almonds. Sprinkle the chopped almonds onto the baking tray then spread the meringue mixture over them. Bake for 25-30 mins, until golden.
3
Heat the cream in a saucepan over a medium heat until almost boiling. Remove from the heat and stir in the dark chocolate until it melts. Pour the mixture into a bowl then cover and chill for 2 hours.
4
Remove the macaroon base from the oven and leave to cool completely on a wire rack. Once cool, spread the chocolate hazelnut spread on top. Slice into 24 squares.
5
Beat the chilled chocolate cream with an electric handwhisk until fluffy. Quickly transfer the mixture to a piping bag with a star-shaped tip. Pipe a large rosette of chocolate cream on half the square then a small rosette on the rest. Place the squares on top of one another, using the picture as a guide. Dust with powdered sugar and decorate with sugar work, if desired. Serve.

1603

kcal

Calories

111

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 oz blanched almonds, 3 None medium egg whites, Pinch None salt, 2 3/4 tbsp granulated sugar, and more.

Yes, Almond Macaroon Squares With Chocolate Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Macaroon Squares With Chocolate Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions