Select File

Validate Cancel

Stuffed Chocolate Macaroni

31 mins
Super List
Upload a picture
To print
Pamper that special person this February 14 with a very original and sophisticated dessert: delicious pink macaroons filled with a delicious bitter chocolate pastry cream, crispy on the outside and soft on the inside. They are the perfect dessert to give as a gift.
Learn more about Huevo San Juan®


6 portions
  • 2 San Juan® Eggs
  • 2/3 cups almond flour, (75 grams)
  • 2/3 cups powdered sugar, (75 grams)
  • to taste food coloring gel, pink
  • 2/3 cups refined sugar
  • 18 milliliters Water
  • 1/4 cups sugar, for chocolate pastry cream
  • 1 teaspoon liquid vanilla, for chocolate pastry cream
  • 1 tablespoon cornstarch, for chocolate pastry cream
  • 1 cup milk, for chocolate pastry cream
  • 1/4 cups dark chocolate, for chocolate pastry cream
Learn more


Preheat the oven to 145 ° C.
Separate the pieces of San Juan® Egg, placing the two yolks in a bowl, one clear in another bowl and the second clear reserve it separately.
Close the almond powder, with the icing sugar and mix it with a clear of San Juan® egg, add the pink coloring, mix and reserve.
In a small pot, cook the sugar with the water until it forms a soft caramel. Reservation.
Beat the remaining San Juan® egg white at high speed, until it has a nougat point. Add the caramel, continuing to beat and have a shiny and smooth meringue.
Add the meringue, to the almond mixture and incorporate gently so as not to lower the meringue. Place in a pastry bag with smooth duya.
Form the macaroni on a tray with wax paper, leaving a space between them of approximately 1.5 cm.
Lightly whip the tray against a surface to remove the air bubbles, and let the macaroons dry for 40 minutes or until touching them do not stick the mixture to your finger.
Bake for 11 minutes. Let cool and reserve.
For the pastry cream, beat the egg yolks of San Juan® with sugar, cornstarch and vanilla essence.
Heat the milk with the chocolate, temper the yolks with a little milk and return the mixture to the pot. Cook about 20 minutes or until thick. Cool slightly
Place the pastry cream in a bowl, cover with non-stick plastic and refrigerate for 2 hours.
Place the custard, on a duya with curly sleeve and fill the macaroni. It serves.


On an acetate box with bow, ready to give.


The macaroni will be ready to bake, once you touch them do not stick to your finger. It is very important to take care of the temperature and cooking time.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (1)
Amaya Delgado
17/03/2018 17:51:51
No los he probado ni hecho pero al verlo se me antojan

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.


Neapolitan Macaroni


Strawberries with chocolate


Triple Chocolate Milkshake


Cold Chocolate Cake