Macaroons became trendy a few years back. I think they are here to stay. For good reasons. Macaroons are delectable. I am posting this recipe to celebrate the fact that I have passed 30.000 views on my little food blog . Enjoy 🙂
- Pastry bag
- Pastry tip, plain, #5
- 1 pound / 450 gr powdered sugar
- 2 cups / 255 gr toasted almonds, finely ground
- 1/2 cup / 120 gr cocoa powder
- 8 egg whites, room temp.
- 1 tsp vanilla extract
- 8 oz / 225 gr dark chocolate, finely chopped
- 1 cup / 240 ml heavy cream
- Heat the cream and take it off the heat just before boiling.
- Pour over the chopped chocolate and stir gently until the chocolate melts.
- Cover with plastic wrap and set a side until cool. If making the same day then refrigerate.
Making the macaroons
- Preheat the oven to 475F/245C. Prepare two baking sheets with parchment paper.
- Sift and blend the powdered sugar (except for 2 tbsp), cocoa and ground almonds.
- Add the nut pieces that are too big to get through the mesh, when done sifting.
- Whip the egg whites 2-3 min, then add the 2 tbsp of powdered sugar and the vanila extract. Whip until stiff.
- Gently fold all the ingredients into the egg whites and immediately transfer to pastry bag.
- Pipe the batter in rounds about 1 inch or 2,5 cm in diameter. Pipe out all the batter.
- Leave to dry for app 30 min before baking.
- Put in the oven and turn down to 425F/220C and bake for 8 minutes.
- Remove the cookies from the baking sheet when cool.
- Assemble the cookies with the ganache filling and voilà MACAROONS!
The recipe is adapted from Tante Marie’s Cooking School.