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You are here: Home / Recipes / Baking and Desserts / Chocolate Macarons with Beetroot Chocolate Fudge Filling

Chocolate Macarons with Beetroot Chocolate Fudge Filling

November 4, 2009 by Sarah Trivuncic 7 Comments

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Chocolate macarons are just as delicious even if you don’t get them right. These were made from a David Lebovitz recipe but before I’d perfected how to do them!
Chocolate Macarons with Beetroot Chocolate Fudge Filling

Beginner’s luck is a terrible thing.  My first macarons, pecan pie with salted caramel fudge filling were a rip roaring success and I’m afraid to say this made me a little cocky for my second attempt this weekend.

Having seen David Lebovitz’s chocolate macarons I decided to try these myself.  David’s recipe unlike Helene Tartelette‘s that I had followed for my pecan pie ones did not stipulate leaving the egg whites to “rest” for 24 hours.  So given that I had been out late babysitting on Hallowe’en and didn’t get home until past midnight I threw caution to the wind and skipped this step.

 Shop bought ground almonds getting a further grinding with the cocoa and sugar.
Egg whites whisked until they rise and start to hold their shape.
I drew circles round an egg cup to pipe them uniform(ish!) size.
There was a moment of panic when I noticed that David and Helene’s recipes used completely different oven temperatures.  I sent a message into the Twittersphere not expecting to hear anything but they both replied almost immediately.  Helene said to go with what I was comfortable with and to bear in mind a fan oven would require a lower temperature.  David simply said “Don’t mess with a French woman!”
I opted for the top shelf half way inbetween at 165F – or is that C? I get them mixed up on paper but anyway, the cooler one.  They rose beautifully but sadly there were no pretty feet.  I filled them with leftover (runny) Harry Eastwood Beetroot Chocolate fudge mixture that I’d previously rolled into truffles.  10 seconds in the microwave made it just the right consistency for filling macs.
Whilst these macs were not the prettiest, I’ll be the first to admit they are a bit wonky, they did at least conform to that universal macaron law: no matter what they look like, they taste great.
 

See how I got on making other Harry Eastwood recipes for check out the original version in Red Velvet Chocolate Heartache on Amazon.

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts Tagged With: beetroot, chocolate, Harry Eastwood, macarons

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. MaryMoh says

    November 4, 2009 at 1:37 pm

    beetroot fudge filling? What a brilliant idea…a great way to make kids eat more vege. Looks yummy!

    Reply
  2. Barbara Bakes says

    November 4, 2009 at 3:41 pm

    I love the last picture of the open mac with the fudge filling. They look so tasty! Looking forward to joining you for a mac attack!

    Reply
  3. Kitchen Butterfly says

    November 4, 2009 at 10:55 pm

    Yummy….you are bold. I've never made macaroons. or puff pastry.or…..Good on you

    Reply
  4. tasteofbeirut says

    November 5, 2009 at 6:57 am

    I have never attempted macarons. Yours look good and the filling is definitely creative!

    Reply
  5. I heart cupcakes says

    November 5, 2009 at 8:31 pm

    These look, and sound, really really great! Seriously – I want one! I may have to give macaroons a go, but if it involves piping I may be in trouble as mine is v.bad!

    Reply
  6. The Vintage Kitten says

    November 9, 2009 at 1:15 am

    They look Yummy! X

    Reply

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  1. Beetroot Salad with Rocket Leaves & Feta Cheese » Coffee and Vanilla says:
    April 28, 2014 at 3:40 pm

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