Chocolate Macaroons

A community recipe by Priesty

Not tested or verified by Nigella.com

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Introduction

These delectable treats are the perfect way to finish of a dinner party or movie night with friends. They are one of my all time favorite desserts or, I find, them perfect to eat at any time of the day. The Chewy biscuits that in case the filling are like nothing you have ever tasted and make taking a bite in to the butter frosted filling extremely satisfying.

Ingredients

Serves: 2

Metric Cups

For the Biscuit Base

200 grams ground almonds
2 medium egg whites
50 grams cocoa
375 millilitres icing sugar

For the Filling

125 grams butter (softened)
375 millilitres icing sugar
3 tablespoons cocoa
2 tablespoons milk

For the Biscuit Base

7 ounces almond meal
2 medium egg whites
1¾ ounces unsweetened cocoa
13 fluid ounces confectioners' sugar

For the Filling

4⅖ ounces butter (softened)
13 fluid ounces confectioners' sugar
3 tablespoons unsweetened cocoa
2 tablespoons milk

Method

Chocolate Macaroons is a community recipe submitted by Priesty and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre heat the oven to 200C

Mix the egg whites and almounds together in an electric mixer or by hand, adding the sifted icing sugar and cocoa to form a sticky, coheisive mixture.

Spoon even dollops of the mixture onto a lined baking tray and bake for 11mins.

Allow the macaroon top and base to cool before filling.

For the Filling:

Whip the butter until it it turns white then add half the sifted icing sugar and cocoa to the electric mixer, taking care to ensure all the butter is incorporated.

Add the milk and then continue to beat in the remaining amount of icing sugar and cocoa.

When done, Pipe in a swirl or spread half the biscuits with the frosting and top with the remaining biscuits.

Pre heat the oven to 200C

Mix the egg whites and almounds together in an electric mixer or by hand, adding the sifted confectioners' sugar and unsweetened cocoa to form a sticky, coheisive mixture.

Spoon even dollops of the mixture onto a lined baking tray and bake for 11mins.

Allow the macaroon top and base to cool before filling.

For the Filling:

Whip the butter until it it turns white then add half the sifted confectioners' sugar and unsweetened cocoa to the electric mixer, taking care to ensure all the butter is incorporated.

Add the milk and then continue to beat in the remaining amount of confectioners' sugar and unsweetened cocoa.

When done, Pipe in a swirl or spread half the biscuits with the frosting and top with the remaining biscuits.