Some cosmetic changes in preparation for larger site changes in the works.

Close
Richard in Cincy

French Chocolate Macaroons with Chocolate Ganache Filling

Veteran Member
5083 posts
Joined: Dec 12, 2005

Options

Posted to Thread #30570 at 1:40 pm on Oct 26, 2018

Another Gourmet Cookbook Recipe. This is a glorious little treat inspired by the Parisian pastry shop Dalloyau:

For Macaroon:
7 oz. skinned whole almonds
3.5 cups confectioners' sugar
1/3 cup unsweetened Dutch-process cocoa
7/8 cup (about 6 large) egg whites
pinch of salt
1 tablespoon granulated sugar

Ganache Filling

1/2 cup heavy cream
2 teaspoons whole milk
2.5 tablespoons unsweetened Dutch-process cocoa
4 ounces bittersweet chocolate, finely chopped
1/4 pound of butter, cut into 1/2-inch pieces

Oven 400F. Middle shelf. 2 parchment lined baking sheets.

Macarooons:

Pulse almonds with 2 cups conf. sugar in a food processor until finely ground (powder). Add cocoa and remaining conf. sugar and pulse until combined.

Beat egg whites with salt in a large bowl at medium-high speed until they hold soft peaks. Add granulated sugar and beat until they hold stiff peaks. Gently but thoroughly fold in almond mixture in 3 batches. Batter will be very soft.

Transfer batter to pastry bag with a 1/4-inch plain tip. Pipe 1-inch wide mounds about 2 inches apart on the parchment paper. Bake macaroons in taches until tops are slightly cracked and appear dry but are still slightly soft to the touch, 8-10 minutes per batch. Transfer the macaroons on their parchment from the baking sheets to dampened kitchen towels and cool for 5 minutes, then peel from paper and cool completely on wire racks.

Filling:

Bring cream and milk to a boil in a small heavy saucepan over moderate heat. Whisk in cocoa and remove from heat. Add chopped chocolate and butter. Stir until smooth. Cool then refrigerate, covered, until firm enough to hold its shape when spread, about 30 minutes.

Assembly:

Sandwich flat sides of macaroons together with the filling.

Filled macaroons keep, layered between sheets of wax or parchment paper in an airtight container and refrigerated, for up to 1 week.

These are Sinfully Delicious!


Other messages in this thread: