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Pink macaroons with chocolate filling

1 Reviews

About the bake

These cute little pink macaroons with chocolate filling look and taste fabulous as an afternoon tea with friends.

115Total Time
1Prep Time
15Bake Time
20Serves
A little effort

Method

  1. Step 1:

    Preheat the oven to 160°C (140°C fan, 325°F, gas mark 3). Line 2 baking sheets with baking paper.

  2. Step 2:

    Blend together the icing sugar and ground almonds in a food processor to create a very fine mixture, then sift into a bowl.

  3. Step 3:

    Place the egg whites in a clean, grease free bowl and add a pinch of salt. Whisk to soft peaks, then gradually whisk in the caster sugar until thick and glossy. Add a few drops pink colouring to this mix.

  4. Step 4:

    Fold half of the almond and icing sugar mixture into the meringue and mix well. Then carefully add the remaining dry mixture and fold using a metal spoon or spatula until it is shiny and a thick, ribbon-like consistency. Spoon into a piping bag fitted with a 1cm plain nozzle.

  5. Step 5:

    Pipe small equal rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Tap the baking sheet gently onto the work surface. Stand for 10-15 minutes to form a slight skin. Bake for 15 minutes. Remove from the oven and cool.

  6. Step 6:

    For the chocolate filling, place the chocolate, double cream in a pan and heat gently until the chocolate is melted. Add the brandy and butter and beat into a smooth consistency. Pipe or spread the filling on half of the macaroons and then sandwich together.

Ingredients

    • 175g Silver Spoon Icing sugar
    • 125g Almonds (ground)
    • 3 Egg white(s) (free range) (large)
    • 1pinch Salt
    • 75g Billington's Unrefined Golden Caster sugar
    •  Pink food colouring (a few drops)
  • For the chocolate filling

    • 200g Dark chocolate chips
    • 200ml Double cream
    • 1 tsp Brandy
    • 15g Butter (unsalted)

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