Chocolate cracked macarons

As funny as it sounds, I made this recipe almost by mistake. I was looking for a biscuit recipe, I looked at the photo in the magazine and I said that's it. I prepared my ingredients, and let's go. When checking the sugar... 200g was way too much from what I would like in a biscuit recipe. So, when my eyes read the title... I was doing macarons. Don't get me wrong... I love macarons but in the same time I hate them as they have so much sugar and unfortunately for them you cannot reduce the amount of sugar as it is needed for a good structure. Well.. that's it... let's continue then with the recipe. I made them, they dried well and cracked in the oven exactly as the recipe was mentioning.
The big surprise... my daughter was in love with them and you can easily guess why :D.
I tasted them, they are crunchy and perfect near a cup of tea or coffee.

  • 4 egg whites
  • 200g sugar
  • 120g almond powder
  • 100g grated black chocolate 

  1. In a bowl, mix the grated chocolate with the almond powder. Let it aside.
  2. Beat the egg whites with a standing mixer until they became foamy.
  3. Add the sugar with a spoon, continuing to mix after each spoon.
  4. Stop beating the egg whites when they look glossy and it forms peaks.
  5. Add the almond powder and chocolate mix, spoon by spoon, on the beaten egg whites  mixing slowly, with up and down movements.
  6. Take a posh and fill it with the composition. Lay round shapes (3-4cm diameter) on a tray on which you have a silicone mat.  At the end, tap the tray on the table to flat them.
  7. Bake in the preheated oven at 180ÂșC for 20 minutes, with ventilation if your oven has such an option.

Recipe inspired from Cuisine de copains, no 10, page 103.


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