Recipe | Sweet
Chocolate Macaroons (Macarons Creoles)

From “Food Lover’s Guide to Paris” Patricia Wells. Makes 10 to 12 filled macaroons.

  • Preheat oven to 135° C

100 g bittersweet chocolate
1 teaspoon vanilla

  • Melt over very low heat

2 large egg whites
1 cup (140 g) almonds, toasted and ground
¾ cup (150 g) sugar

  • In the bowl of an electric mixer on slow speed, mix until well blended.

  • With the machine still running, add the melted chocolate mixture.

  • Continue beating until thoroughly mixed.

  • Spoon the batter onto a greased baking sheet, allowing 1 headed tablespoon of batter for each macaroon.

  • Bake for about 15 to 18 minutes, or just until the macaroons are set. They should be slightly firm but not dry.

  • Transfer to a rack to cool.

  • Meanwhile prepare the filling.

50 g bittersweet chocolate.

  • Melt over very low heat.

2 tablespoons crème fraiche (or heavy cream)

  • Add to melted chocolate for filling.

  • Stir until well blended.

  • When the macaroons and the filling have cooled, spread a heaped teaspoon of the filling on half the macraroons.

  • Cover each with a second macaroon, making a sort of sandwich.

  • Serve immediately.