Chocolate macaroon with fresh raspberries

Perfect chocolate macaroons with a skirt! Very tasty). My name is Nikita Posokhov. I am the pastry chef of the Dacoise Cookie House. I've been looking for the perfect macaroni recipe for a long time. To work out the technology, it took a long series of experiments and a trip to the homeland of macaroni, to France. And in the end, it seems to me, I managed to create a standard of a delicate almond delicacy. And I decided to share it with you.

NikitaPosohov

The author of the recipe

Chocolate macaroon with fresh raspberries

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Composition / ingredients

servings:

For the dough:

Almond flour

110

Powdered sugar

225

Sugar

Cocoa powder

Egg whites

125

For cream:

Fat cream

Sugar

125

Cream cheese

125

Raspberry

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 8 g

Fats 21 % 15 g

Carbohydrates 68 % 50 g

331 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Mix the almond flour, powdered sugar and cocoa. The resulting mixture must be dried. To do this, put it on a baking sheet covered with parchment paper. Place the baking sheet in the oven for 5 minutes, preheated to 150 degrees. Then sift the mixture through a very fine sieve.
Step 2:
Separate the yolks from the whites. Whisk the proteins well with a mixer, gradually adding granulated sugar.
Step 3:
Almond-sugar mixture and whipped protein.
Step 4:
Combine the whipped whites and almond mixture, mix well.
Step 5:
The dough should turn out to be stringy and drain in a thin trickle from the spatula.
Step 6:
Place the dough in a pastry bag with a nozzle about 8 mm in diameter. On a baking sheet covered with parchment paper, squeeze out circles of dough about 3 cm in diameter.
Step 7:
Gently shake the baking tray so that the macaroons spread evenly. Leave the baking sheet for 1 hour at room temperature to form a crust. This is a very important stage! If the crust does not harden, then the surface of the macaroons will crack during baking. You can check the presence of a crust by lightly touching the surface of the dough with your finger. The finger should not stick.
Step 8:
Put the macaroons in a preheated 150 degree oven for 6 minutes. Then take out the baking sheet and put it on the other side for another 6 minutes. Thanks to this, the cookies will bake evenly. The macaroons should rise slightly. Allow the macaroons to cool and remove them from the parchment paper.
Step 9:
For the macaroon filling, mix cream cheese, cream and granulated sugar. Add the Madagascar vanilla seeds. Beat with a mixer. Vanilla filling should be prepared in a day, then the vanilla flavor will be fully revealed. It is necessary to take the filling out of the refrigerator 2-3 hours before use.
Step 10:
Cut fresh raspberries into mugs and put them on half of the cookies. Squeeze the vanilla filling out of the pastry bag for the second half of the cookies.
Step 11:
Connect the two halves. Macaroons are ready!