Macaroons are small cookies which look like mini-burgers :) They are perfect for any occasion but you'll need time and probably practice to get perfectly shaped macaroons. However, if you are not too picky with the way they look, that's good because they'll still be delicious and melt in your mouth.
For about 15-20 macaroons
Preparation time: 1 hour
Baking time: 12-15 minutes per baking sheet
Special equipment: parchment paper, a gallon-size sealable plastic bag or pastry bag
Difficulty: ***
Ingredients:
For the macaroons
- 2/3 cup (90g) ground almonds
- 3/4 cup (100g) confectioners' sugar
- 1/8 cup (15g) cocoa powder
- 3/4 cup (90g) caster sugar
- 2 egg whites
For the chocolate ganache
- 1 1/4 cup dark or milk chocolate
- a bit less than a cup (0.8 cup or 21cl) whipping cream
1. Make the ganache.
Place the chocolate in a bowl. Boil the whipping cream and pour it over the chocolate. Cover and let melt for about 3 minutes. Stir the ganache until very smooth. When the mix is warm, add the soft butter cut into small pieces and stir. Cover with plastic film and let stand in the fridge for at least 1 hour.
2. Make the macaroons.
Line 2 baking sheets with parchment paper.
In a food processor, pulse almond powder with the confectioners' sugar and the cocoa powder until very fine, 2 to 3 minutes. Transfer to a bowl.
Beat the egg whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks.
Add caster sugar, little by little, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
Stir almond mixture into meringue very slowly with a rubber spatula until completely incorporated. The batter should be shiny and smooth but not liquid!
Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (about 1-inch diameter) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F / 150°C.
Bake cookies until crisp and edges are just slightly darker, 20 to 25 minutes. Let cool completely on sheets.
3. To assemble the macaroons, carefully peel cookies from parchment. Spoon the ganache into another plastic bag (like described above) or use a pastry bag and sandwich a thin layer of ganache (using a plastic bag as described above, or a pastry bag) between flat sides of cookies.
If you can wait, macaroons are even more delicious the next day. They can be kept in an open box in the fridge.
For about 15-20 macaroons
Preparation time: 1 hour
Baking time: 12-15 minutes per baking sheet
Special equipment: parchment paper, a gallon-size sealable plastic bag or pastry bag
Difficulty: ***
Ingredients:
For the macaroons
- 2/3 cup (90g) ground almonds
- 3/4 cup (100g) confectioners' sugar
- 1/8 cup (15g) cocoa powder
- 3/4 cup (90g) caster sugar
- 2 egg whites
For the chocolate ganache
- 1 1/4 cup dark or milk chocolate
- a bit less than a cup (0.8 cup or 21cl) whipping cream
1. Make the ganache.
Place the chocolate in a bowl. Boil the whipping cream and pour it over the chocolate. Cover and let melt for about 3 minutes. Stir the ganache until very smooth. When the mix is warm, add the soft butter cut into small pieces and stir. Cover with plastic film and let stand in the fridge for at least 1 hour.
2. Make the macaroons.
Line 2 baking sheets with parchment paper.
In a food processor, pulse almond powder with the confectioners' sugar and the cocoa powder until very fine, 2 to 3 minutes. Transfer to a bowl.
Beat the egg whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks.
Add caster sugar, little by little, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
Stir almond mixture into meringue very slowly with a rubber spatula until completely incorporated. The batter should be shiny and smooth but not liquid!
Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (about 1-inch diameter) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F / 150°C.
Bake cookies until crisp and edges are just slightly darker, 20 to 25 minutes. Let cool completely on sheets.
3. To assemble the macaroons, carefully peel cookies from parchment. Spoon the ganache into another plastic bag (like described above) or use a pastry bag and sandwich a thin layer of ganache (using a plastic bag as described above, or a pastry bag) between flat sides of cookies.
If you can wait, macaroons are even more delicious the next day. They can be kept in an open box in the fridge.
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