CHOCOLATE-FILLED ALMOND MACAROONS RECIPE
These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo credit: Ben Fink
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36 cookies
Number Of Ingredients 6
Steps:
- Line two baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together almond paste and sugar on medium-high until almond paste breaks down and mixture is well combined, 3 to 5 minutes. Scrape down sides of bowl. Add almond extract and salt; beat until well combined.
- With the mixer running, add egg whites, 1 teaspoon at a time, beating well and scraping down the sides of the bowl after each addition. The batter should be smooth and thick enough to pipe.
- Preheat oven to 325 degrees.
- Transfer batter to a pastry bag fitted with a No. 4 (1/2-inch) pastry tip. Holding pastry tip about 3/4 inch above the parchment paper on prepared baking sheet, pipe a quarter-size round of batter onto parchment paper. Lift the bag off the batter a slight sideways jerking motion of your hand, producing a flat, rather than pointy, top on the cookie. Continue piping cookies about 1 inch apart, trying to finish with as small a peak as possible to leave tops rounded and smooth. Wet a finger with warm water to smooth out any remaining peaked tops; sprinkle generously with sugar. Let stand at room temperature 15 to 20 minutes so that a thin, crisp crust develops on outside of each cookie.
- Transfer baking sheets to oven and bake, rotating baking sheets top to bottom and back to front two-thirds through, until set but not browned and still gooey in the centers, 18 to 20 minutes. Transfer baking sheet to a wire rack; let cookies cool on baking sheets for 10 minutes. Transfer cookies to wire rack to cool completely.
- To fill cookies, place 1 teaspoon ganache on the bottom of one cookie, sandwich with the flat side of a second cookie. Repeat process with remaining ganache and cookies.
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Gajs Nabs
[email protected]Overall, I really enjoyed these chocolate-filled almond macaroons. They were easy to make, delicious, and perfect for a special occasion.
Nilratan Barai
[email protected]These macaroons were a bit time-consuming to make, but they were worth the effort. They were so delicious and everyone at my party loved them.
Fareed Jatt
[email protected]These macaroons are the perfect combination of chewy and crispy. I love the way the chocolate filling oozes out when you bite into them.
Toqir Ali
[email protected]I'm not sure what I did wrong, but my macaroons didn't turn out as expected. They were still edible, but they weren't as good as I hoped.
Katurah Caldwell
[email protected]These macaroons were a little bit too rich for my taste, but they were still good.
Lukhona Teddy
[email protected]I love the way these macaroons look. They're so elegant and perfect for a special occasion.
Swastika Singhz
[email protected]These macaroons were really easy to make and they turned out beautifully. I will definitely be making them again.
Islam Shoinik
[email protected]I followed the recipe exactly and my macaroons turned out perfectly. They were moist and chewy, with a delicious chocolate filling.
Sheeraz Jan
[email protected]These macaroons were a bit dry, but the chocolate filling helped to make up for it.
GR TV Pro
[email protected]I'm not a huge fan of macaroons, but these were actually really good. The chocolate filling was especially delicious.
Katherine Stidham
[email protected]These macaroons were a bit too sweet for my taste, but they were still good.
Isma'il Yussif
[email protected]I love the combination of chocolate and almond in these macaroons. They're the perfect sweet treat.
Rohana Kis
[email protected]These chocolate-filled almond macaroons were a hit at my dinner party! They were so easy to make and turned out perfectly.