For 30 macaroons:
280 g icing sugar
160 g ground almonds
3 egg whites
1 pinch salt
50 g sugar
1 tablespoon vanilla sugar.
FILLING:
100 g dark chocolate 70% cocoa
80 ml whipping cream.
Así puedes prepararlo
Sieve the icing sugar and mix well with the ground almonds.
In a bowl, whip the egg whites with an electric mixer, add the salt and gradually add the plain sugar until obtaining a thick meringue. Add half of the icing sugar to the almond and stir gently with a spatula from top to bottom.
Add the vanilla sugar and the remaining icing sugar with the almonds and continue stirring gently until blended.
Pour part of the mix into the DECOMAX fitted with the large round tip and make circles in the size indicated by the marks on the MACAROON BAKING SHEET.
When the batter expands, it won't spill over and each macaroon will be the perfect size and shape. Allow to rest between 30-35 minutes at room temperature. Cook in a preheated oven at 150ºC for 20-25 minutes until firm to touch. Repeat the process with the rest of the batter.
TO MAKE THE FILLING:
Break the chocolate into small pieces. Boil the whipping cream in a pot and pour over the chocolate and stir until blended.
Allow to rest at room temperature until the texture is good for spreading. Fill the macaroons with the chocolate cream.
