Chocolate Stuffed Macarons

Chocolate Stuffed Macarons

Little macarons and delicious chocolate are a combination that’s hard to resist. Will you give in?


  • Eggs – 2 pieces
  • Powdered sugar – 150 g
  • Dark chocolate – 125 g
  • Cocoa powder – 4 teaspoons
  • Almonds – 100 g
  • Iodized salt – 1 pinch
  • Heavy cream (30%) – 70 g


Step 1: Peel the Almonds Pour boiling water over the almonds, let them sit for a moment, drain, and peel them. Dry them well and finely grind them.

Step 2: Prepare the Cocoa Mass Sift powdered sugar and cocoa separately through a sieve. Beat the egg whites with salt until stiff. Gradually add powdered sugar and continue beating until the mixture has the consistency of thick cream. Add cocoa and almonds and mix briefly. Transfer the mixture to a pastry bag with a tip.

Step 3: Bake the Macarons On 2 baking sheets lined with parchment paper, make 50 dollops (about 3 cm in diameter) and let them sit for 10 minutes. Then bake the macarons in an oven preheated to 160°C for 12-14 minutes, one sheet at a time (if using convection mode, both sheets can be baked simultaneously). Allow the macarons to cool on the baking sheet, then gently peel them off.

Step 4: Prepare the Filling for the Macarons Meanwhile, finely chop the chocolate. Bring the heavy cream to a boil and melt the chocolate pieces in it. Pour the mixture into a bowl, let it cool, and refrigerate for 1.5-2 hours until the mixture is still creamy. Then briefly beat it with a hand mixer and sandwich pairs of macarons together, spreading a little filling between them. Serve as fresh as possible.

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