Chocolate Macarons

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Chocolate Macarons Cooking Steps

Prepare a piece of white paper similar in size to the baking sheet, and use a small bottle cap or coin to draw evenly spaced circles on the paper.

Sift together powdered sugar, unsweetened cocoa powder, and almond flour.

If there are large particles in the almond flour that cannot be sifted, simply mix them into the sifted dry ingredients. Do not waste them.

Whisk the egg whites until foamy, then gradually add sugar and continue beating until stiff peaks form.

Take half of the whipped egg whites and fold them into the chocolate powdered sugar mixture from step three. The mixture will be thick with less meringue, so it will require some effort to mix thoroughly.

Then fold in the remaining whipped egg whites until well combined.

The batter should flow slowly and leave a visible folded trail when dropped.

Place the paper with circles drawn on it under a baking sheet.

Using a round piping tip, fill a piping bag with the batter and pipe out rounds the same size as the circles drawn. This ensures uniform size.

Carefully remove the paper from the bottom after piping.

Let the batter sit at room temperature for at least 30 minutes to naturally spread and dry on the surface. Check by touching to see if the surface is dry and not sticky.

Preheat the oven to 150 degrees Celsius and bake for 15 minutes.

Let the baked almond meringue cool on the baking sheet.

Now, prepare the filling by melting chocolate over a double boiler.

Once completely melted and combined, remove from heat, add hazelnut chocolate spread, and mix well.

Fill a piping bag with the chocolate mixture, snip a small hole at the tip, and pipe onto the bottom of the almond meringue.

Sandwich two almond meringue pieces together. Your delicious Chocolate Macarons are ready!