Base
250 g almond paste
110 g Dansukker Brown Sugar
1 egg white

Chocolate buttercream
75 g chocolate
150 g butter
90 g Dansukker Organic Icing Sugar
1 egg yolk

Decoration
250 g dark chocolate

Set the oven temperature to 175°C, fan.

Grate the almond paste. Mix in the sugar and egg white and beat to combine. Spoon small round mounds of the mixture onto parchment-lined baking sheets. Bake in the lower part of the oven for 12-14 minutes. Leave to cool completely.

Chop the chocolate for the buttercream and melt over a water bath. Allow to cool slightly. Whip the butter until fluffy and add the icing sugar and egg yolk. Add the melted chocolate and whip the mixture to make a smooth, fluffy buttercream.

Spread or pipe the buttercream onto the macaroons. Place the chocolate macaroons in the freezer for 15 minutes.

Prepare the coating. Chop the chocolate and melt it over a water bath. Remove the macaroons from the freezer and dip the buttercream side into the chocolate. Place on a wire rack to set.

Tip! Do you want to add seasonal flavours to your macaroons?
Add a pinch of cinnamon to the macaroon bases and a pinch of gingerbread spice to the chocolate buttercream.