Passover-Perfect Chocolate Macarons

Ingredients

For the cookies (macarons):

• 200 g almond flour

• 200 g powdered sugar

• 200 g sugar

• 2 egg whites

• 50 ml water

For the filling:

• 50 g dark chocolate

• 40 ml heavy cream

• 10 ml espresso

• 15 g soft butter

How to Prepare

Macarons:
Mix the powdered sugar and almond flour thoroughly (preferably by sifting or processing). Add one egg white and mix well.

In a mixer bowl, whip the second egg white until stiff.

In a small saucepan, heat the water and sugar to exactly 118°C (244°F). Once it reaches the correct temperature, lower the mixer speed and slowly pour the hot syrup into the whipped egg white in a very thin stream. After pouring, increase the mixer speed and continue whipping for about 10 minutes.

Gently fold the whipped mixture into the almond mixture until smooth. Transfer to a piping bag.

Pipe small circles about 3 cm in diameter onto parchment paper or a silicone mat, leaving at least 2 cm between each one. Tap the tray to flatten the macarons and release air bubbles. At this stage, you can lightly dust them with cocoa powder if desired.

Bake for exactly 14 minutes at 160°C (320°F). Remove from the oven and let cool completely before removing from the tray.

Filling:
Melt the chocolate and cream together in the microwave, stirring gently. Add the espresso and mix. Once slightly cooled, add the butter and stir until smooth and creamy.

Assembly:
Take one macaron shell, spread or pipe the filling onto it, and sandwich with another shell.