February 25, 2012
Chocolate Buttercream Macaroons
This cookie is an old time favourite and you can buy them at every café in Sweden. It's similar to the French macaroon. The sticky yet soft macaroon is made of almond and sugar with a smooth chocolate buttercream filling and chocolate glaze. Yummie! It's not complicated or difficult to make these macaroons, but it takes a while though.
Almond Macaroons, 12-16pcs
275 grams almond paste
1 egg white
Chocolate Buttercream Filling50 grams dark chocolate
125 grams butter, room temperature
1 1/2 dl icing sugar
2 tsp vanilla sugar
1 egg yolk
150 grams dark chocolate
Preheat the oven to 175 degrees C.
Grate the almond paste coarse with a grater. Mix in the egg white until the dough is smooth. The dough will be quite thick.
Spoon rounded dollops of paste onto baking paper covered baking sheets. You can use a piping bag if you want them to look neater). Bake in the oven for about 12 minutes, until they get some colour.
While the macaroons are set aside to cool, you can prepare the buttercream filling.
Melt the chocolate over a hot-water bath. Let it cool. Whisk butter, icing sugar, vanilla sugar and egg yolk to a fluffy mixture. Combine with the melted chocolate. If too loose, whisk some more, until fluffy and smooth.
Spread the flat bottom of the cookie with the buttercream and make the buttercream somewhat pointed. Let the macaroons cool in the refrigerator for about 30 minutes.
Melt the chocolate for the topping in a hot-water bath. Dip the buttercream in the chocolate. Place on a plate and let the chocolate cool down in the refrigerator.