CHOCOLATE GANACHE-FILLED MACAROONS
Chocolate and coconut always get on famously, and that holds true once again in these ganache-filled macaroons made with roasted almonds.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 32 servings, 1 macaroon each
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Combine coconut, sugar and salt in large bowl. Add egg whites and extract; mix well.
- Drop coconut mixture into 32 mounds on parchment-covered baking sheet, using about 1 Tbsp. coconut mixture for each mound. Press indentation into center of each.
- Bake 20 min. or until edges are golden brown. Cool completely on baking sheet. Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool.
- Spoon melted chocolate into resealable plastic bag; snip small piece off one bottom corner of bag. Use to fill centers of macaroons; top with nuts.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE FILLED ALMOND MACARONS
These crispy chewy cookies are as tasty as they are pretty. They can also be very temperamental! Even professional pastry chefs don't always understand why some macarons may crack across the top, while others bake up picture perfect with the characteristic crack along the bottom of the cookie, called the foot. Luckily, even the less than perfect macaron is still delicious and adorable. Use a few drops of neon liquid food coloring for a pretty pastel macaron (too much liquid food coloring can cause cracking), or use a gel color paste for a more vibrant result.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 30 macarons (15 filled sandwich cookies)
Number Of Ingredients 12
Steps:
- For the ganache: Combine the chopped chocolate and butter in a heatproof bowl set over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring occasionally, until melted and smooth. Stir in the cream, vanilla and salt, and then remove from the heat. Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes.
- For the cookies: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Using a small glass or cookie cutter (1 1/4 to 1 1/2-inch wide), trace 15 circles on each piece of parchment paper, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about 1/4-inch wide.
- Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with the whisk attachment of a hand-held electric mixer). Whip on medium-low speed until frothy, and then add the granulated sugar. Increase the speed to medium-high and whip until very soft peaks form. Add the almond extract and a few drops of food coloring if using. Whip until stiff peaks form. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one.
- Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip.
- Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes. Bake, 1 sheet at a time, until the macarons are slightly crisp and the bottoms release from the parchment paper, about 15 minutes, rotating the sheet halfway through the baking time. Cool on the sheet 5 minutes, and then peel off the cookies and cool completely on a wire rack.
- To assemble the cookies, spread a thin layer of the chocolate ganache on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the ganache to the rims.
- TIP: The weight of the batter in the pastry bag will force some of the batter out. To stop this, you can stick a mini marshmallow at the end of your pastry tip to block to the batter from running out the end.
- TIP: You can use store-bought almond meal in place of the whole almonds. Sift 2/3 cup with the confectioners' sugar and, if necessary, grind the larger chunks and sift until a tablespoon or less of larger chunks remain in the sifter.
- TIP: You can also spoon the batter onto the parchment lined baking sheets. The cookies may not be as perfectly round but will still taste great.
CHOCOLATE MACARONS WITH ORANGE GANACHE
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill the cookies overnight to get the perfect balance of crisp and chewy.
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Low Cal Low Sodium Orange Shower Edible Gift Christmas Eve Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 36
Number Of Ingredients 16
Steps:
- For cookies:
- Arrange racks in lower and upper thirds of oven; preheat to 325°F. Line 3 rimless baking sheets with parchment paper. Pulse 1 cup powdered sugar and almonds in a food processor until nuts are very finely ground (but not to a paste), 60-90 seconds. Add cocoa powder and remaining 1 cup powdered sugar; process to blend well. Sift mixture through a medium-mesh strainer into a large bowl; discard larger almond pieces remaining in strainer (if more than 1 tablespoon remains, pulse nuts again in processor and re-sift).
- Using an electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy, about 1 minute. With mixer on medium-low speed, gradually add sugar by tablespoonfuls. Increase speed to medium-high; beat until firm peaks form.
- Stir in remaining 3 tablespoons egg whites. Fold meringue into dry ingredients in 2 additions, mixing well between additions.
- Spoon meringue into a pastry bag fitted with a 1/4" tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4" off a corner of bag.) Twist top of bag and pipe quarter size rounds onto 2 of the 3 prepared baking sheets, spacing 1" apart. Let stand until tops appear dry, about 10 minutes.
- Bake cookies, rotating sheets halfway through baking, until puffed and dry, about 16 minutes. Slide cookies on parchment onto a wire rack. Let cool completely. Repeat with remaining batter on third baking sheet.
- For ganache:
- Place chocolate and butter in a medium bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat; stir in orange zest, cloves, allspice, and salt. Pour hot cream mixture over chocolate and butter; whisk until smooth. Refrigerate until firm, about 20 minutes.
- Spoon ganache into a pastry bag fitted with a 1/4" tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4" off a corner of bag.) Twist top of bag and pipe about 1 teaspoon ganache onto flat side of 1 cookie, leaving 1/4"-1/8" plain border. Top with a second cookie, flat side down. Repeat with the remaining cookies and ganache. Brush tops with gold dust, if desired. Layer in an airtight container between sheets of parchment paper and refrigerate overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let return to room temperature before serving.
PEPPERMINT MACARONS RECIPE BY TASTY
These peppermint macarons will become an instant holiday classic. Have fun piping out the mezmerizing meringue cookies and filling them with a rich chocolate ganache. And for a little extra flair, roll them in crushed candy canes.
Provided by Katie Aubin
Categories Bakery Goods
Time 2h
Yield 15 macarons
Number Of Ingredients 10
Steps:
- Make the ganache filling: In a medium bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total. Set aside to cool for at least 1 hour.
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed until very finely ground. Sift the almond flour mixture through a fine-mesh sieve into a large bowl. Set aside.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a rubber spatula to gently fold until combined. After the last addition of almond flour, add the peppermint extract. Continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Set a piping bag or zip-top bag fitted with a round tip in a tall drinking glass. Dip a skewer or toothpick in the red gel food coloring and paint 2 stripes on opposite sides of the inside of the piping bag. Transfer the macaron batter to the bag.
- Pipe 4 small dollops of batter in each corner of a rimmed baking sheet, then lay a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 2-inch (5-cm) circles, spacing at least 1-inch (2.5-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles. If there are any points on the top of the macarons, let sit for 5 minutes after tapping the pan, then, with a slightly moistened finger, lightly pat down the peaks.
- Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 20 minutes, until the feet are well risen and the macarons don't stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling.
- Transfer the cooled ganache to a piping bag or zip-top bag fitted with a round tip.
- Pipe a dollop of ganache onto a macaron shell. Top with another macaron shell to create a sandwich. Repeat with remaining macarons and ganache.
- Roll the edges of the macarons in the crushed candy canes.
- If desired, place the macarons in an airtight container for 24 hours to "bloom" before serving, or serve immediately.
- Enjoy!
Nutrition Facts : Calories 247 calories, Carbohydrate 30 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 23 grams
CHOCOLATE-FILLED ALMOND MACAROONS RECIPE
These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo credit: Ben Fink
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36 cookies
Number Of Ingredients 6
Steps:
- Line two baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together almond paste and sugar on medium-high until almond paste breaks down and mixture is well combined, 3 to 5 minutes. Scrape down sides of bowl. Add almond extract and salt; beat until well combined.
- With the mixer running, add egg whites, 1 teaspoon at a time, beating well and scraping down the sides of the bowl after each addition. The batter should be smooth and thick enough to pipe.
- Preheat oven to 325 degrees.
- Transfer batter to a pastry bag fitted with a No. 4 (1/2-inch) pastry tip. Holding pastry tip about 3/4 inch above the parchment paper on prepared baking sheet, pipe a quarter-size round of batter onto parchment paper. Lift the bag off the batter a slight sideways jerking motion of your hand, producing a flat, rather than pointy, top on the cookie. Continue piping cookies about 1 inch apart, trying to finish with as small a peak as possible to leave tops rounded and smooth. Wet a finger with warm water to smooth out any remaining peaked tops; sprinkle generously with sugar. Let stand at room temperature 15 to 20 minutes so that a thin, crisp crust develops on outside of each cookie.
- Transfer baking sheets to oven and bake, rotating baking sheets top to bottom and back to front two-thirds through, until set but not browned and still gooey in the centers, 18 to 20 minutes. Transfer baking sheet to a wire rack; let cookies cool on baking sheets for 10 minutes. Transfer cookies to wire rack to cool completely.
- To fill cookies, place 1 teaspoon ganache on the bottom of one cookie, sandwich with the flat side of a second cookie. Repeat process with remaining ganache and cookies.
GANACHE FILLED COCONUT MACAROONS
I have loved macaroons since I was a kid. Adding chocolate on them just steps them up a notch! I think that the condensed milk in this recipe is what makes them so flavorful. Can't wait to make these again.
Provided by Susan Bartley @skbartley
Categories Cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 325 if using a convection oven preheat to 300. Line baking pans with parchment paper.
- In large bowl combine coconut, sweetened condensed milk, vanilla and salt. Toss to evenly coat coconut with the sweetened condensed milk and vanilla. Set aside.
- In mixer bowl combine room temperature egg whites and sugar. Using preferably a stand mixer, beat on high speed till stiff peaks form.
- Now gently fold the egg whites into the coconut mixture. DO NOT OVER MIX
- Preferably using a cookie scoop, drop scoop fulls onto parchment lined baking sheets. With your thumb make indentations into the center of each bound.
- Bake for 20 to 25 minutes or until light golden brown. Allow macaroons to cool before removing from parchment. I just slide the parchment off the baking sheet if I need to use the sheet again.
- Ganache- combine sweetened condensed milk and chocolate chips into a small sauce pan, Cook and stir over medium low heat just till all the chocolate is melted. Remove from heat and add vanilla and mix in well. Top each fully cooled macaroon with a spoon full of ganache. If they don't just all get gobbled up store in air tight container.
- Optional method of making Ganache, Place chocolate chips in a glass or metal bowl, set aside. In small sauce pan bring cream to a boil. Pour over chocolate chips, cover and let sit for 10 minutes. Whisk till smooth and add vanilla. This is only stable at room temp for a max of 48 hours, so you only want to use this method if your macaroons are going to be eaten in that time. Macaroons do not do well in refrigeration. But I wanted you to have the recipe for typical ganache.
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CHOCOLATE MACARONS - HOUSE OF NASH EATS
From houseofnasheats.com
4.9/5 (59)Total Time 1 hr 46 minsCategory DessertCalories 115 per serving
- Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-1/2" circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
- Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
- In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
- Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
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- Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
- Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.
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- If using block chocolate instead of callets/chips, chop up the chocolate and place in a heat safe bowl.
- Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil.
- Once it comes to a light simmer with steam and small bubbles forming on the sides, immediately pour it over the chopped chocolate. Let it sit for one minute.
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