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Recipe : **** Chocolate Macaroons

Chocolate Macaroons
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Course:
Dessert

Practical information

  • Prep time
    35 min
  • Cooking
    40 min
  • Ready in
    1 h 15
  • Difficulty
    Easy
  • Price
    Very friendly budget
  • Rate:
             
 
Makes about 15 cookies
 

Categories

Budget:
friendly
Recipe for:
big families
Category:
Cakes Sweets and Ice-creams
Tags:
chocolate, Cookies

Recipe's Ingredients

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  • 2 large egg whites, at room temperature
  • 5 tablespoons granulated sugar
  • 2 teaspoons light corn syrup
  • 1 tablespoon butter, cut into small pieces
  • 2 tablespoons armagnac
  • 3 tablespoons unsweetened dutch-process cocoa powder
  • 250 g powdered sugar
  • 120 g powdered almonds
  • 120 g bittersweet or semisweet chocolate
  • 70 g best-quality milk chocolate, finely chopped
  • 130 ml heavy cream

  • Recipe preparation steps

  • 1
    Preheat oven to 180°C.
  • 2
    Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
  • 3
    Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.
  • 4
    In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape.
  • 5
    While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  • 6
    Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula.
  • 7
    When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).
  • 8
    Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
  • 9
    Rap the baking sheet a few times firmly on the countertop to flatten the macaroons, then bake them for 15-18 minutes.
  • 10
    Let cool completely then remove from baking sheet.To make the prune filling:Cut the prunes into quarters and pour boiling water over them.
  • 11
    Cover and let stand until the prunes are soft.
  • 12
    Drain.Squeeze most of the excess water from prunes and pass through a food mill or food processor.Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth.
  • 13
    Stir into the prune puree.
  • 14
    Cool completely to room temperature (it will thicken when cool.)To make the chocolate filling:Heat the cream in a small saucepan with the corn syrup.
  • 15
    When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate.
  • 16
    Let sit one minute, then stir until smooth.
  • 17
    Stir in the pieces of butter.
  • 18
    Let cool completely before using.
  • Ready !



 

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