- 150 gr albus
- 190 gr caster sugar with small granulation
- 190 gr powdered sugar
- 200 gr ground walnuts
- 15 gr black cocoa
- a pinch of salt
- cream (200 gr dark chocolate, 200 ml liquid whipped cream, rum)
Method of preparation:
In a bowl, beat the egg whites with the salt and caster sugar until the meringue is firm and the caster sugar is no longer felt when we rub a little composition between two fingers. Add the rum.
We fry the walnut kernels in a pan until they dry well, being careful not to burn them. we grind them finely after they have cooled.
Mix ground walnuts with powdered sugar and cocoa. Put over meringue and mix with a spatula until well incorporated and the mixture softens.
With the help of a pos with a round end, we put the composition in the tray, on baking paper, keeping the distance between them. 15 minutes to dry
Put the tray in the oven at 150 degrees for about 15 minutes.
Remove the tray and let it cool in the tray, on baking paper.
Let the cakes cool, then try to pair 2 that have the same size.
For the cream, heat the whipped cream and the broken chocolate pieces. Let the whipped cream heat up, then take it down and stir vigorously until the chocolate melts. Add the rum and let it cool well.
With the pos with the same round dui, put the cooled cream on one of the macarons, then place it on the other. We work carefully because the macarons are very fragile and break easily.