We went to a wonderful brunch at the Terranea Resort a few weeks ago. It was absolutely delicious and amazing. There was a table of deserts that my son loved. He discovered the macaron-macaroon cookie. It’s not a typical American Macaroon with coconut. It’s a merengue based cookie. He had a chocolate one and loved it. I had a coffee one, a pistachio one and it goes on. They are delicious. So he asked me to make him some. Wow, that was a bit intimidating at first. I looked up many recipes on the net and found so many. I didn’t have too much trouble making them, but feel the recipe wasn’t the best. It wasn’t as delicious as the ones I have had in the past at Laduree
in Paris, and there was one in Milano as well. I bought a book at TJMax that was calling my name. It’s a book of Macaroons with over 30 recipes. I will stick with the chocolate ones for my son but look forward to trying the pistachio and others out. Yum again!
3/4 ground almonds
1 cup confectioners’ sugar
2 tbsp unsweetened cocoa
2 extra-large egg whites
1/4 cup superfine sugar
pinch of cream of tartar if you have.
3 1/2 oz or 100g semisweet chocolate chopped
2/3 heavy cream
Place ground almonds, confectioner’s sugar and cocoa in a food processor, process for 20 seconds. You can also do this in a bowl, if you have no food processor. You are then supposed to sift the mixture into a bowl. I never do, but go ahead.
Prepare 2 baking sheets with parchment paper, very important, it will not work without the paper!
Using a spatula, fold in the almond mixture into the meringue mixture. Oh forgot to tell you need to whip the egg whites before hand until it holds soft peaks. ONce they hold peaks gradually beat int he superfine sugar to make them firm and glossy. I have found that adding a pinch of cream of tartar helps.
Pour the batter into a pastry bag with about 1/2 inch tip, if you’ve no bag, use a ziplock and cut a small hole at the tip. Pipe small circles onto the parchment paper. Tap the baking sheets firmly onto a surface to remove any air bubbles. Let stand at room temp for about 30 mins. Preheat oven to 325F or 160 C
back for about 10-15 mins. Cool for 10 mins and peel the macaroons off the parchement paper and let cool completely. Works best if you have a wire, cooling rack.
Make the filling, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until just boiling then pour the hot cream over the chocolate, stir and let cool for about 15-20 mins. Then you just make a little sandwich. Delicious!!!
Enjoy and for those of you doing the Dukan diet, this is a great treat for the splurge days. Or you can try and make a sugar free version!
- Chocolate Macarons with Vanilla Buttercream Filling (21nogluten.wordpress.com)
- The key to the perfect French macaron (mujerboricua.wordpress.com)
- Impress your friends with petite treats! How to make French Macarons at dish (goodfoodrevolution.wordpress.com)
- Mc-A-Ron Part 1 (spiceandlife.wordpress.com)
- 10 Irresistible Paris Pastries (and where to eat them) (theflyingfugu.com)
- Macaron Tips: Age Your Egg White (ilovemacaron.wordpress.com)
- Macaron Take One (ilovemacaron.wordpress.com)
- Macaron 101: French vs Italian Style (ilovemacaron.wordpress.com)