Chocolate Butter Cream Macaroons

Recipe (about 30 cookies)

CRUST
400 g of Almond paste
2,5 deciliter of sugar
3 egg whites

BUTTER CREAM (FILLING)
300 g unsalted butter or margarine
2,25 deciliter of icing sugar
3 teaspoons of vanilla sugar
3 egg yolks
1,5 tablespoons of coffee (instant coffee is fine)
2 tablespoons of cocoa

GARNISH
225 g of chocolate (I used dark 70% but you can pick which one you like the most)
30 g coconut butter

CRUST

1. Grate almond paste on a grater. Mix it with sugar and egg whites. Whisk until creamy, preferably with an electric beater.
2. Pipe the batter into flat round cakes, about 4 cm in diameter on parchment paper. Let them stand on the plate about 30 minutes at room temperature.
3. Bake cakes in middle of oven at 175ºC (347º F), for about 15-20 minutes (they will be golden brown). Allow them to cool on the plate.

FILLING

1. Let the butter/margarine stand in room temperature for 10 minutes. Stir butter/margarine with the icing and vanilla sugar until creamy. It is best with an electric beater. Add the yolks, one at a time. Season with the coffee and cocoa.
2. Spread the cream on the underside of the crusts.
3. Place the cakes in the refrigerator (30 minutes) or in the freezer (15 minutes) until the butter cream hardens.

GARNISH

1. Melt the chocolate and coconut butter.
2. Dip the creamy part of the cake in the melted chocolate once or twice. Let the chocolate harden in between.

STORAGE: Refrigerator 6-8 days, in freezer about 3 months.

Finished already? Then enjoy - yum!