Hi Hi!

Ok, so I know this isn’t a necessarily “healthy” food item but every once in a while you need to have a few indulgences! These macaroons are definitely worth the splurge!

Many of you may think these cookies are hard to make, but I promise you these are extremely simple to make! The only bummer is that they do take a long time, so make sure you are not in a rush when you decide to make them!

When we decided to make these macaroons we made both a fruit preserve one and a chocolate with a chocolate ganache. I am only going to share the recipe for the chocolate ones for now because I am still perfecting the strawberry preserve one!

What you need: 

For The Macaron:

  • 2 cups powdered sugar
  • 1 cup almond flour or almond meal
  • 3 tablespoons natural unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 3 large egg whites, at room temperature
  • Pinch cream of tartar
  • 3 tablespoons granulated sugar

For the ganache filling:

  • 4 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

What to do: 

For The Macaron:

  1. Line two baking sheets with parchment paper or silicone liners
  2. Put powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several until ingredients are combined into a fine powder
  3.  Now it is time to make the meringue! Put egg whites in an electric mixer with a whisk attachment (I used my kitchen aid) Beat on medium speed until opaque and foamy, about 30 seconds. Then add the cream of tartar, and increase the speed to medium high. Beat until the egg whites are white in color and hold line of the whisk
  4. Slowly add the granulated sugar, until it is all combined. To know if it is done look to see if the meringue forms a peak, and the whites are shiny. Then transfer the meringue to a large bowl.
  5. Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. (The meringue will deflate.)
  6. Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help create the macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
  7. To test if they are dry tap the tops and if the appear stiff then you are good to go!
  8. Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completeDSC_0419 22.jpg

For the ganache filling:

  1. Chop the chocolate then place it in a large bowlDSC_0430.JPG
  2. Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

DSC_0434ffff.jpgAssemble and enjoy!!




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