This week for #SundaySupper we were to come up with a New Cooking Adventure. Well I thought I would delve into the world of macaroons but to do it slowly. Why am I afraid of this little french cookie. I know!! I am not a baker, I am not good at little finicky things. I love to cook and create but don’t like absolute precision that a lot of baking recipes take. I am fairly comfortable with a pastry bag but in doing just some basic things. So I was thumbing through my QOOQ tablet that I have (a tablet that is pre loaded with tons of recipes) and one caught my eye. EASY Chocolate Macaroons or they are also called Maroni. Well, I thought that was for me, so off I went to create these little cookies. In the picture that the recipe came with the macaroons didn’t have the little “legs” that I associate with french macaroons but I quickly got over that as these ones are an “easy” version and that is where I wanted to start.
Well I made them and I felt challenged that was for sure, not only was it hard to pipe the batter onto the Silpats because it was runny and you had to move quickly but the recipe wasn’t complete. It asked to add sugar at the stage when you are whipping the egg whites but omitted the amount. The recipe just said sugar in the ingredients. I PANICKED, now what to do. I took a big breath and decided on half a cup of sugar. I didn’t need much sweetness as the recipe had lots of powdered sugar in it. It worked!! My cookies look exactly like the picture in the recipe and were delicious!! I may now be brave enough to try the real thing next time. Stay tuned I still want to challenge myself more!!!
- 3 cups almond powder
- ⅔ cup cocoa powder
- 14 egg whites
- 2⅔ cups powdered sugar
- ½ cup white sugar
- ¾ lb. dark chocolate, chopped
- 1¼ cup heavy cream
- ⅓ cup sugar
- 7 Tbsp. butter, cut into 1 Tbsp. chunks
- Preheat oven to 375F. Cover two cookie sheets with Silpats or parchment papper. Place a sifter over a large bowl and sift almond powder and powdered sugar over the bowl. Sift cocoa powder next. Lightly whisk all ingredients together.
- Pour the egg whites into the bowl of a standup mixer fitted with a whisk attachment. Start to whisk on low speed increasing the speed. Slowly add the white sugar in and continue beating until the egg whites are frothy but still slightly liquid.
- Fill a pastry bag fitted with a plain tip with the batter and start to make uniform approx. 2" circles on the prepared cookie sheets.
- Bake for 14-16 min. or until set. Let cool 5 min. on the cookie sheet and then remove onto parchment paper on the counter top to completely cool.
- Pour the heavy cream and sugar into a medium saucepan, stir. Bring almost to the boil. Place chopped chocolate in a bowl and pour the hot cream over. Stir to melt the chocolate and combine. Add the butter and stir to combine. Cover with plastic wrap and refrigerate for 30 min.
- When the cookies have cooled. Place the ganache in a pastry bag fitted with a star tip. On the under side of the cookie pipe on the ganache and top with another cookie. Stack the macaroons to serve.
Recipe adapted from the QOOQ tablet.
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