What do you do with leftover egg whites? Make chufa chocolate macaroons of course. This recipe is super easy to make and produces a delightfully crisp on the outside chewy in the middle confection. It’s half way between a meringue and a French macaron, but it’s nut-free. The macaroons are filled with a delicious honey chocolate ganache.
I adore macaroons and find it very hard to stop at only one. One leftover egg white is the perfect quantity to make a few, but not too many. This chocolate macaroon recipe substitutes chufa flour for ground almonds, but you can easily swap them back again if you find ground chufas difficult to get hold of.
Chufa Chocolate Macaroons
Chocolate macaroons are one of my favourites. They’re crisp on the outside and wonderfully chewy on the inside. My recipe for chufa chocolate macaroons doesn’t produce the exquisite and elegant French macarons that are notoriously difficult to achieve, but a more homely style of British biscuit that is half way between a meringue and macaron.
Who cares about cracks anyway? My macaroons may lack finesse, but they have all of the flavour and they’re a breeze to make.
You need to make them in a two stage process. First make the chufa flour macaroon biscuits, then whilst they’re baking make the honey ganache filling.
It’s then just a simple process of spreading the ganache over half of the chufa biscuits and pressing the remaining halves on top.
Chufa Flour
I already have a recipe on the blog for chocolate macaroons. These ones, however, are rather different. After trying in my previous post not to use any weird and wonderful ingredients, I’m back at it again. Instead of using almonds in the mix, I’ve incorporated chufa flour.
If you’re not sure what chufas are (aka tiger nuts), head over to my post tiger nut chocolate chip cookies which explains just how super useful they are.
With just one egg white, I made five filled chocolate macaroons with a single one left over. Oh my, they were good; every bit as good as those made with almonds. They kept well until day two, but sadly there were no more to try on day three.
Honeyed Chocolate Ganache
I’ve made a smooth honeyed chocolate ganache for this chocolate macaroon recipe. Be warned, it’s so tasty you need to be careful you don’t eat it all before it ever becomes a filling. I used milk chocolate with just a dash of dark to liven it up a bit. But feel free to use all dark chocolate if you prefer.
Chocolate is a tricky medium to work with. In the past I’ve had problems with my ganache splitting, but since I started stirring from the middle outwards and trying not to over mix, I’ve managed to produce perfect shiny chocolate ganache – touch wood!
Other Recipes For Using Leftover Egg Whites
- Apple meringue via Fab Food 4 All
- Battenberg macarons via Recipes and Reviews
- Chestnut cream meringue cake via Tin and Thyme
- Chilli chocolate chip friands via Tin and Thyme
- Coconut chocolate bars via Tin and Thyme
- Cottage cheese crepes via Elizabeth’s Kitchen Diary
- Heavenly meringues via Farmersgirl Kitchen
- Lemon spoon (meringue softened sorbet) via Kavey Eats
- Orange & gingerbread pavlova via The Baking Explorer
- Raspberry rose friands via Tin and Thyme
- Raspberry & white chocolate meringue kisses via Only Crumbs Remain
- Rhubarb & ginger pavlova via Foodie Quine
- Toffee pavlova with cappuccino cream cloud via Fuss Free Flavours
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chufa chocolate macaroons, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more biscuit recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Chufa Chocolate Macaroons. PIN IT.
Chufa Chocolate Macaroons – The Recipe
Chufa Chocolate Macaroons with Honeyed Chocolate Ganache
Ingredients
Chocolate Macaroons
- 1 egg white from a largish egg
- 1 tsp vanilla sugar can use golden caster sugar instead
- 2 tsp cocoa powder
- 25 g icing sugar
- 25 g chufa flour can use ground almonds instead
Honeyed Chocolate Ganache
- 50 ml double cream (heavy cream)
- 50 g milk chocolate 35%
- 35 g dark chocolate 70%
- ½ tsp honey
Instructions
Chocolate Macaroons
- In a clean bowl, whisk the egg white until peaks start to form. Whisk in the vanilla sugar until stiff and glossy.1 egg white, 1 tsp vanilla sugar
- Sift in the cocoa powder and icing sugar bit by bit and carry on whisking until everything's combined.2 tsp cocoa powder, 25 g icing sugar
- Fold in the chufa flour until just combined. Don’t worry if the egg white deflates. It’s supposed to.25 g chufa flour
- Spoon teaspoonfuls onto a lined baking sheet and form them into a round with the back of the spoon. Place well apart.
- Bake at 180℃ for 12 minutes. Leave on the tray to cool.
Honeyed Chocolate Ganache
- Melt the chocolate in a bowl over hot (but not boiling) water. Remove from the heat.50 g milk chocolate, 35 g dark chocolate
- Heat the cream to near boiling, then pour over the chocolate.50 ml double cream (heavy cream)
- Add the honey, then stir from the inside out until everything is just incorporated. Leave to cool slightly so that it’s firm enough to spread.½ tsp honey
- Turn the cooled macaroons over and spread a generous amount of ganache over every other one. Sandwich together and leave for an hour or so to set.
Notes
Nutrition Estimate
Linkies
This recipe for chufa chocolate macaroons is my contribution to this month’s #WeShouldCocoa. Bloggers if you’ve made any recipes using chocolate as a main ingredient this month, do join in.
I’m also sharing this chocolate macaroon recipe with #BakingCrumbs at Only Crumbs Remain, Bake of the Week at Casa Costello and #CookBlogShare over at Everyday Healthy Recipes.
Monika Dabrowski says
My goodness, what a lot of deliciousness! I love your chocolate recipes, they are always so well thought through. #CookBlogShare
Choclette says
Aw thanks Monika. I’m not sure how well thought through they are, but I like to get creative with both new and old flavours and ingredients.
jenny paulin says
your macarons look lovely, such a tempting colour aswell as sounding so interesting with their honeyed chocolate ganache. I love how simple they are to make too. thank you for sharing with #Bakeoftheweek x
Choclette says
Thanks Jenny. I’m all for simple bakes and these taste just as delicious as their rather more complicated cousins.
johanna @ green gourmet giraffe says
I’ve passed over tiget nuts once but next time I must try them – glad to get a bit of inspiration from here – your macaroons look delicious – though I was surprised you put ground almonds in them – the macaroons I had as a kid always had coconut and were so wonderful – much nicer than french macarons (shhhh don’t tell anyone I said this).
Choclette says
Ah, coconut macaroons! There’s a bit of controversy over this. Some Brits say macaroons are the ones with coconut and others, like me, expect macaroons to be made from almonds. Coconut macaroons are called “coconut macaroons” to distinguish them from just plain macaroons. It’s all very arbitrary. We have the same debate about whether to put jam or cream first on scones.
Angela / Only Crumbs Remain says
These look soooo good Chocolette – I’m not surprised that they didn’t last long. I’m completely fascinated too with your honeyed ganache – I definitely need to give that a try it sounds so good. Thankyou too for linking to my meringue kisses.
Angela x
Choclette says
I’ve found that adding a little honey to ganache, not only makes it taste even more delicious, but also help to stop it from splitting.
Angela / Only Crumbs Remain says
That’s a great tip Choclette – I’ll definitely be trying it 🙂 Thankyou too for linking up with #BakingCrumbs,
Angela x
Choclette says
A pleasure Angela, as always. I’m so glad your running it.
Kavita Favelle says
I’ve never used or come across chufa flower, now utterly intrigued!
Choclette says
I expect you could easily grind your own flour from the actual ‘nuts’, but I’ve not yet tried it.
angiesrecipes says
Love fiber rich chufa flour. These macaroons look wonderful!
Choclette says
Thanks Angie. They were the so easy to make and so delicious. They look quite different to those I’ve made with almonds.