COOKIES - Chocolate French Macarons
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| Carla Hall's Chocolate French Macarons 12345 Contributed by : Carla Hall Facebook 120 Twitter 2 Pinterest 478 + recipe box skill level Moderate time 60-120min servings 10 cost $ Ingredients For the Chocolate Macarons: | |
| 3/4 cup | Ground Blanched Almonds |
| 2 cups | Confectioner's Sugar |
| 1/4 cup | Unsweetened Cocoa Powder |
| pinch | Salt |
| 3 | Egg Whites |
| 1/4 cup | Granulated Sugar |
| For the Pumpkin Ganache: | |
| 1 cup | Heavy Cream |
| 9 ounces | Dark Chocolate Chips |
| 1/4 cup | Pumpkin Puree |
| 3 tablespoons | Butter |
| step by step step 1 ingredients | |
| 3/4 cup | Ground Blanched Almonds |
| 2 cups | Confectioner's Sugar |
| 1/4 cup | Unsweetened Cocoa Powder |
| pinch | Salt |
| instructions For the Chocolate Macarons: Combine almonds, confectioner's sugar, cocoa powder and salt in a food processor and pulse until combined and finely ground. step 2 ingredients | |
| 3 | Egg Whites |
| 1/4 cup | Granulated Sugar |
| instructions In a stand mixer, whip the egg whites and sugar to a stiff, glossy peaks. Be careful not to over whip. Fold the dry into the egg whites until completely combined - the egg whites will lose a little bit of volume in the process. Transfer mixture to a piping bag fitted with a medium straight tip. step 3 instructions Pipe small 1-inch circles on a parchment lined baking sheet 1 inch apart from each other. Firmly rap the baking sheets against the counter to dislodge any air bubbles, then rotate the sheet and rap them again. Use a moistened finger to tap down any remaining peaks. step 4 instructions Rest the cookies until the surface of each is dry, about 20 to 30 minutes, depending on humidity. step 5 instructions Preheat oven to 350F. Bake off the cookies, one sheet a time, for 10 to 12 minutes, rotating halfway through the cook time. step 6 instructions Allow to cool slightly, then match the macarons by size. Spread a small amount (one to two teaspoons) of chocolate-pumpkin ganache on one cookie and sandwich together. Repeat with remaining cookies. step 7 ingredients | |
| 1 cup | Heavy Cream |
| 9 ounces | Dark Chocolate Chips |
| 1/4 cup | Pumpkin Puree |
| 3 tablespoons | Butter |
| instructions For the Pumpkin Ganache: Combine the chocolate and the cream over a double boiler in a large bowl, then stir in the pumpkin and butter. Combine as best as possible. Helptul Tips: 1. Ensure that the eggs are at room temperature when making the cookies. 2. The fillings are completely customizable; experiment with chocolate ganache or vanilla buttercream for a twist. French Macarons 12345 Contributed by : Carla Hall Facebook 120 Twitter 2 Pinterest 478 + recipe box skill level Moderate time 60-120min servings 10 cost $ Ingredients For the Chocolate Macarons: | |
| 3/4 cup | Ground Blanched Almonds |
| 2 cups | Confectioner's Sugar |
| 1/4 cup | Unsweetened Cocoa Powder |
| pinch | Salt |
| 3 | Egg Whites |
| 1/4 cup | Granulated Sugar |
| For the Pumpkin Ganache: | |
| 1 cup | Heavy Cream |
| 9 ounces | Dark Chocolate Chips |
| 1/4 cup | Pumpkin Puree |
| 3 tablespoons | Butter |
| step by step step 1 ingredients | |
| 3/4 cup | Ground Blanched Almonds |
| 2 cups | Confectioner's Sugar |
| 1/4 cup | Unsweetened Cocoa Powder |
| pinch | Salt |
| instructions For the Chocolate Macarons: Combine almonds, confectioner's sugar, cocoa powder and salt in a food processor and pulse until combined and finely ground. step 2 ingredients | |
| 3 | Egg Whites |
| 1/4 cup | Granulated Sugar |
| instructions In a stand mixer, whip the egg whites and sugar to a stiff, glossy peaks. Be careful not to over whip. Fold the dry into the egg whites until completely combined - the egg whites will lose a little bit of volume in the process. Transfer mixture to a piping bag fitted with a medium straight tip. step 3 instructions Pipe small 1-inch circles on a parchment lined baking sheet 1 inch apart from each other. Firmly rap the baking sheets against the counter to dislodge any air bubbles, then rotate the sheet and rap them again. Use a moistened finger to tap down any remaining peaks. step 4 instructions Rest the cookies until the surface of each is dry, about 20 to 30 minutes, depending on humidity. step 5 instructions Preheat oven to 350F. Bake off the cookies, one sheet a time, for 10 to 12 minutes, rotating halfway through the cook time. step 6 instructions Allow to cool slightly, then match the macarons by size. Spread a small amount (one to two teaspoons) of chocolate-pumpkin ganache on one cookie and sandwich together. Repeat with remaining cookies. step 7 ingredients | |
| 1 cup | Heavy Cream |
| 9 ounces | Dark Chocolate Chips |
| 1/4 cup | Pumpkin Puree |
| 3 tablespoons | Butter |
instructions
For the Pumpkin Ganache: Combine the chocolate and the cream over a double boiler in a large bowl, then stir in the pumpkin and butter. Combine as best as possible.
Helptul Tips:
1. Ensure that the eggs are at room temperature when making the cookies.
2. The fillings are completely customizable; experiment with chocolate ganache or vanilla buttercream for a twist.
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