Chocolate macarons with a caramel filling… one of my absolute favorites.
Place them in a cute box and they will make a perfect gift!
- 2 tablespoons (35 g) regular sugar
- 4 1/4 oz. (120 g) egg whites, at room temperature
- 2/3 cup (150 g) regular sugar, for the sugar syrup
- 1/4 cup (50 ml) water, for the sugar syrup
- 1 1/3 cup (150 g) ground almonds
- 2 tablespoons (15 g) pure unsweenened cocoa powder
- 1 cup (135 g) powdered sugar
- Caramel sauce (see my recipe here)
Preheat the oven to 320 ˚F (160 ˚C).
Put half of the egg whites into a bowl with 2 tablespoons sugar, whisk until frothy.
In a small saucepan, stir together the sugar and water for the sugar syrup. Heat until the temperature reaches 245 ˚F (118 ˚C).
When the sugar syrup is 245 ˚F (118 ˚C), pour it into the meringue mixture, whisking until the mixture becomes quite stiff and fluffy.
In a large bowl, mix the ground almonds, cocoa powder and powdered sugar with the rest of the egg whites.
Carefully fold in the meringue with a rubber spatula.
Line a baking tray with baking parchment. Spoon the mixture into a piping bag fitted with a large Wilton 1A tip.
With the bag held vertically, pipe 1 ½-inch (4 cm) flat circles onto the lined tray, alternatively use a macaroon baking mat to achieve perfectly shaped macaroons.
Leave to rest for 1-2 hours.
Bake on the bottom shelf in the oven for 10-15 minutes.
Remove from the oven and leave to cool completely.
When cool, sandwich the macaroons together with 1 teaspoon caramel sauce.
You can find my recipe for caramel sauce here.
Now nothing remains but to enjoy these treats…
Have a great day, hugs from me to you.
Hi i want to ask something.
Do you use electric oven or gas oven?
What’s the reason to bake on the bottom shelf? 🙂
On what temperature should we bake the macarons?
Hi Karen, Manuela uses an electric oven. These are baked on the bottom shelf to prevent the tops from becoming too dark.
The oven temperature for this recipe is 320 ˚F (160 ˚C).
You’re very welcome, Desere! As you can see there are more than 200 Passion4Baking recipes in English here, and the number is growing every day. Happy baking 😀
Hi I want to ask about something
1- whin I mix the egg whites with 2 spons of suger ,I add water to make suger syrup or use another suger?
2- after making the suger syrup I mix it with the almonds and coca powder or what?
Hi Reem, whisk the egg whites with the 2 spoons of sugar first, then when you have made the sugar syrup you add it to the egg whites and continue whisking.
The almonds and cocoa powder must be mixed with the rest of the (unwhisked) egg whites first, then folded into the meringue mixture.