If you haven’t made it yet, that’s why… if you have, that’s why… but remember, for the perfect result, you must add our food colouring!!!

Ingredients:

For macaron shells:

120 g almond flour

200 g icing sugar

100 g egg whites (about the whites of 3 large eggs), room temperature

50 g granulated sugar

a few drops of lemon juice

30 ml MaxColor Lemon Yellow Food Colouring

Pinch of salt

For chocolate cream:

100 g dark chocolate (60-70% cocoa content)

100 ml cream

50 g butter, room temperature

Preparation:

Line two baking trays with baking paper or silicone baking sheets. Sift together the almond flour and icing sugar to make a fine, homogeneous mixture. If necessary, place the mixture in a food processor and pulse a few times to make it even finer, then sift again. In a large bowl, start whisking the egg whites with the lemon juice and pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until a stiff foam forms. Add the MaxColor Lemon Yellow Food Colouring and mix until evenly coloured. Then, using a spatula, gradually fold the almond flour and icing sugar mixture into the beaten egg whites. Mix gently until the mixture is smooth, thick but runny. The right consistency is achieved when the mixture flows slowly and steadily off the spatula.

Shaping macarons:

Pour the mixture into a foam bag. Press circles about 3-4 cm in diameter onto the baking paper or silicone baking sheet. Allow the macarons to rest for 30-60 minutes, until the surface is no longer sticky and a thin layer of frosting has formed.

Baking:

Preheat the oven to 150°C. Bake the macarons for 15-18 minutes. When baked, leave them to cool completely on the baking tray.

Chocolate cream:

Melting chocolate:

Break the chocolate into small pieces and place in a heatproof bowl. In a small saucepan, heat the cream until hot but not boiling. Pour the hot cream over the crushed chocolate and leave to stand for 1-2 minutes. Then stir until it becomes a smooth and glossy ganache. Add the butter to the still warm chocolate ganache and stir until completely melted and smooth. Allow the chocolate ganache to cool at room temperature, then refrigerate until it is set and has a spreadable consistency.

Filling macarons:

Pour the chocolate cream into a meringue bag. Squeeze some cream onto one half of the macarons, then place another macaron shell on top to form a sandwich. Place the assembled macarons in an airtight container and let them rest in the fridge for at least 24 hours. During this time the flavours will meld and the inside of the macarons will soften slightly.

Tip:

Making macarons takes some practice, especially finding the right consistency and baking time. If the surface of your macarons is cracking, you probably didn’t rest them long enough before baking or the temperature of your oven was too high.

These chocolate-cream macarons are an elegant and delicious dessert guaranteed to impress your guests. Enjoy your meal and have fun making them!