Macaroons with Chocolate Filling

The delicate macaroon cookies with dark chocolate are gone so quickly that you will certainly have to bake them more often before the holidays Beat the egg whites and juice of one lemon until stiff. Now gradually add sugar and continue beating until the snow is firm and shiny. Carefully fold in the almond kernels.

Fill the mixture into a piping bag with a large nozzle. Pipe 30 small hemispheres of 2 cm O onto baking sheets lined with parchment paper. Bake in heated oven (electric oven: 130 °C / convection oven: 100 °C / gas: see oven manufacturer) for 40 min.

For the filling, coarsely chop cooking chocolate and carefully melt in a hot water bath. Fold in whipped cream and butter in flakes with a whisk. Then fold in the kirsch. Allow to cool a little.

Spread half of the macaroons with the chocolate cream and assemble with the remaining macaroons.

Tip: Feel free to use better chocolate – the more delicious the result!

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