Macaroons With Chocolate Cream

1. 1

   Preheat the oven to 375u00b0. Line a baking sheet with parchment paper. Heat a frying pan and toast the almonds until browned. Remove from the pan and chop roughly.

2. 2

   For the macaroon mixture, beat the egg whites until they form stiff peaks while gradually adding the sugar. Gently fold in the ground almonds and powdered sugar. Spread evenly onto the baking sheet and sprinkle with the toasted almonds. Bake for 20 mins.

3. 3

   For the topping, melt the truffles in a heatproof bowl set over a pan of simmering water. Stir in the cookies and spread over the baked macaroon. Chill for 30 mins.

4. 4

   Meanwhile, for the chocolate cream, bring the cream to a boil in a saucepan. Add the milk chocolate and stir until melted. Allow to cool a little and transfer to a piping bag fitted with a large star nozzle.

5. 5

   Cut the chilled macaroon into 12 squares. Pipe half the chocolate cream onto half the squares. Top with the remaining squares and pipe with the remaining chocolate cream. Dust with powdered sugar to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.