Macarons with dark chocolate cream (lactose free)

Ingredients

• 140 g Icing sugar
• 80 g Blanched almonds, ground
• 50 g Dark chocolate, 45-59%
• 25 g Cane sugar
• 40 ml Whipping cream, lactose free
• 1 1/2 pcs Egg whites
• 1/2 tsp Vanilla extract
• 1/8 tsp Fresh ground salt

Method

1. Sieve the icing sugar in a large bowl; add ground almonds then mix to combine.
2. In a bowl, whip the egg whites with an electric mixer, add the salt, vanilla, and gradually add the plain sugar until you get thick meringue.
3. Add half of the almond mixture in egg whites; stir until combined.
4. Continue adding almonds and stir after each addition until all's combined.
5. Line two baking trays with parchment paper and fill the piping bag with plain nozzle with almond mixture.
6. Pipe the mixture onto baking trays, 2.5cm in diameter, then gently tap trays a few times to remove air from the batter.
7. Set aside on kitchen counter for 20-25 minutes.
8. Preheat oven to 150°C and bake macarons for 18-25 minutes. Let them cool on the tray after taking out from the oven. You need to watch them not to overbake.
9. Meanwhile, make the filling; break the chocolate into small pieces. Boil the whipping cream in a pot and pour over the chocolate and stir until blended.
10. Allow to rest at room temperature until the texture is good for spreading.
11. Spread chocolate over one half of macarons and sandwich with the other.