Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Hard | 25 | 60 minuti |
Ingredients
| 200 g | powdered sugar |
| 120 g | almond flour |
| 3 | egg whites |
| 30 g | granulated sugar |
| 25 g | bitter cocoa |
| q.b. | salt |
| 200 g | dark chocolate |
| 150 mL | whipping cream Sterilgarda |
| 30 g | butter |
Preparation
- Mix the almond flour, cocoa and icing sugar in a bowl.
- Sift the mixture until you obtain a fine flour.
- Beat the egg whites with a pinch of salt until stiff, then add the granulated sugar.
- Add the almond mixture to the egg white, mixing gently until you obtain a thick cream.
- Put the mixture obtained in a piping bag with a smooth nozzle and form “discs” on a baking sheet with baking paper, well spaced apart. Leave to rest for about an hour.
- Bake in a preheated oven at 150 degrees for 15 minutes.
- Remove from the oven and, once cooled, detach the discs obtained with a spatula
- Prepare the filling by melting the chocolate, butter and Sterilgarda whipping cream in a saucepan.
- Allow to cool and whip the mixture with a whisk.
- Fill the macarons with the mixture obtained.
Melt the butter and add the grated lemon peel, add the sugar and the egg. Mix with a fork and add the flour, as well as yeast and salt. Process fast until ...
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