Bitter Cacao Macaroons with Sweet Hazelnut Centres

Print Friendly, PDF & Email

Dairy Free, Gluten Free, Grain Free, Refine-Sugar Free

In a quest to have my work published in Sarah Wilson’s proposed IQS Chocolate eCook Book, I recently embarked on a chocolate recipe making frenzy. I’ve come up with some great ideas and I think this one could really make the cut! Fingers Crossed!

These macaroons are best served as part of a dessert tasting plate, with coffee or even at a healthy high tea.

Makes 18-20 macaroons

 

Macaroon Ingredients

  • 4 x 70g eggs
  • 300g desiccated coconut
  • 1 tsp vanilla essence
  • 2 tbsp raw cacao powder

Filling Ingredients

  • 2/3 cup roasted hazelnuts
  • 1 tbsp raw cacao
  • 1/2 tbsp almond butter
  • 3 tbsp rice syrup
  • 1 tsp vanilla essence

Method – Macaroons

  1. Preheat a fan-forced oven to 140C.
  2. Line two baking trays with baking paper.
  3. In a mixing bowl, whisk the eggs, vanilla and cacao powder.
  4. Add the coconut to the egg mixture and stir until well combined.
  5. Using a dessert spoon, scoop level quantities of the mixture into your hands to form round discs, about the size of 50c piece and no higher than 1cm.
  6. Place the macaroons evenly on a baking tray, noting that as there is no rising agent, they may be placed closely together, with up to 20 biscuits on each tray.
  7. Bake each tray of biscuits, one at a time, on the middle rack of the oven, for 10 minutes per tray.
  8. Once cooked, remove from the oven and allow the macaroons to cool on a wire rack.

macaroon halves

Method – Filling

  1. In a food processor, process the hazelnuts and raw cacao until the consistency resembles a nut-meal.
  2. Add all other ingredients and process until smooth. The filling is now complete.
  3. Using a wet teaspoon (to prevent sticking), place level quantities of the filling between two macaroon halves and sandwich them together. Repeat until you have approximately 18-20 macaroon sandwiches.

 

Storage

These macaroons are best eaten fresh but they can also be stored in the refrigerator to ensure that the filling remains firm, for up to 2 weeks.

IMG_3262

 

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *