Chocolate French Macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 1 tbsp Egg white, powdered
  • 1/2 cup Egg whites, aged

• Baking & Spices

  • 1 cup Almond flour, packed
  • 1/4 cup Cocoa powder
  • 2/3 cup Confectioners sugar, packed
  • 1/2 tsp Cream of tartar
  • 1 1/3 cup Dark chocolate chips
  • 3/4 cup Granulated sugar
  • 1 pinch Sea salt, fine

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 cup Heavy cream

Found on busymommymedia.com

Description

Ingredients

• 1 c packed almond flour (145 g)
• 2/3 c packed confectioners sugar (145 g)
• 1/4 c cocoa powder (25 g)
• pinch fine sea salt
• 1 T powdered egg white
• 3/4 c granulated sugar
• 1/2 c aged room temperature egg whites (from 4 eggs)
• 1/2 t cream of tartar
• 1 1/3 c dark chocolate chips
• 1 cup heavy cream
• 1 tablespoon unsalted butter, at room temperature

Directions

• Before you begin, prepare your baking tray by lining it with parchment or a silicon mat.
• Sift the almond flour, confectioners sugar, and salt together to get rid of any lumps. In the bowl of an electric mixer, whisk together the powdered egg white and sugar. Add egg whites and cream of tarter and mix until frothy. Using your whisk attachment on your mixer, mix on medium speed until still peaks form. Your meringue should be very glossy and not slip in your bowl when turned upside down.
• Using a rubber spatula, fold in the sifted flour mixture. You need to be very careful here not to over mix or under mix. The texture of the batter should be thick and flow slowly like lava. It will look similar to cake batter.
• Fill a piping bag with your batter and cut a half inch wide opening at the bottom. Pipe out 1 1/4 inch rounds about an inch apart from each other.
• Firmly slam your baking sheets down on the counter after piping to release any air bubbles. Let your shells sit for about 20 minutes to and hour before cooking so they will form a skin. The batter should not get on your finger if you lightly touch the top of the shells.
• Bake the shells at 200 F for 15 minutes and then increase the temperature to 350 F and cook for 9 more minutes. When the shells are done they should lift off the tray fairly easily and cleanly. If they don’t lift up they need more cooking time.
• Ganache Filling
• Heat whipping cream in a small saucepan until it is just simmering. Place chocolate chips in a bowl and pour in the cream so it covers all the chocolate. Let sit for a minute or two then add the butter. Whisk together until chocolate is completely melted and smooth.
• Let your ganache cool until its the consistency of frosting then spread or pipe your filling onto your shells and sandwich together.
• You will get the best texture if you store the cookies in an airtight container for about 24 hours. This allows the filling to seep into the shell and soften it up.