French Chocolate Macaroons | Macarons

You can never have too many Mediterranean recipes, so give French Chocolate Macaroons | Macarons a try. For 16 cents per serving, you get a dessert that serves 48. Watching your figure? This gluten free recipe has 70 calories, 1g of protein, and 5g of fat per serving. If you have blanched almonds, confectioners' sugar, heavy cream, and a few other ingredients on hand, you can make it. 212 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 2 hours. It is brought to you by Leites Culinaria. Overall, this recipe earns an improvable spoonacular score of 3%. If you like this recipe, take a look at these similar recipes: Chocolate Cherry French Macarons, Chocolate French Macarons with Raspberry Filling, and Chocolate Peanut Butter Burgers (french Macarons).

Servings: 48

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the cookies1. Position a rack in the middle of the oven and preheat the oven to 400°F (200°C). Line 2 large baking sheets with parchment paper.2. Pulse the almonds with 1 cup of the confectioners’ sugar in a food processor until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners’ sugar and pulse until well blended.3. Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in the almond mixture.4. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.5. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)Make the filling6. Bring the cream just to a boil in a medium saucepan over high heat. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then refrigerate covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.Assemble the macaroons7. If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat side down, pressing together gently to form sandwiches. (The macaroons can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)

 

Step by step:

1. Make the cookies

2. Position a rack in the middle of the oven and preheat the oven to 400°F (200°C). Line 2 large baking sheets with parchment paper.

3. Pulse the almonds with 1 cup of the confectioners’ sugar in a food processor until finely ground.

4. Add the cocoa powder and the remaining 3/4 cup confectioners’ sugar and pulse until well blended.

5. Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted.

6. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in the almond mixture.

7. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets.

8. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.

9. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)Make the filling

10. Bring the cream just to a boil in a medium saucepan over high heat.

11. Remove the pan from the heat and whisk in the cocoa powder.

12. Add the chocolate and butter and whisk until smooth.

13. Let cool to room temperature, then refrigerate covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.Assemble the macaroons

14. If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat side down, pressing together gently to form sandwiches. (The macaroons can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)

Nutrition Information:

covered percent of daily need