| Luscious Chocolate Desserts | Chronicle, 2004 | Makes about 4 dozen cookies
First made by convent nuns during the eighteenth century, macaroons, macarons in French, are one of my most favorite things about being in Paris, and I love walking through the city nibbling on them. I usually get them from either Dalloyau or Ladurée.
If you’re not going to Paris soon, whip these up and make-believe. They’re not at all like the macaroons most of us grew up with. You’ll love the textural contrast between the crisp cookies and the luscious creamy ganache filling.—Lori Longbotham
LC Flour Free, Dairy Free, and Fancy Free Note: These ethereally airy macaroons are decadent beyond imagination when slathered with its sinful ganache-meets-buttercream situation. Yet the lovely little cookies are also quite nice when naked, in their simplest form, free of filling—and, as a consequence, free of flour or dairy. Trust us, they’re still quite the indulgence. They’re sent either from above or from Paris. Wait, is there a difference?
Active time: 30 minutes | Total time: 2 hours.
Chocolate Macaroons Recipe
Ingredients
- 1/2 cup blanched whole almonds
- 1 3/4 cups confectioners’ sugar
- 3 tablespoons unsweetened cocoa powder
- 3 large egg whites
- Pinch of salt
- 2 teaspoons granulated sugar
- 1/2 cup heavy (whipping) cream
- 2 tablespoons unsweetened cocoa powder
- 5 ounces bittersweet or semisweet chocolate, finely chopped
- 1/2 cup unsalted butter, at room temperature
Directions
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1. To make the cookies for the chocolate macaroons, position a rack in the middle of the oven and preheat the oven to 400°F (200°C). Line 2 large baking sheets with parchment paper.
2. Pulse the almonds with 1 cup of the confectioners’ sugar in a food processor until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners’ sugar and pulse until well blended.
3. Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in the almond mixture.
4. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.
5. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)
6. Bring the cream just to a boil in a medium saucepan over high heat. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then refrigerate covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.
7. If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat side down, pressing together gently to form sandwiches. (The macaroons can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)
- Peppermint Meringue Kisses from Sugar Crafter
- Coconut Macaroons from Elana’s Pantry
- Cream-Filled Macaroon Meringue Cookies from Leite’s Culinaria
- Meringue Bubbles from Leite’s Culinaria
French chocolate macaroons recipe © 2004 Lori Longbotham. Photo © 2004 William Meppem. All rights reserved.
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Thanks for the French Macaroon recipe–it’s gluten free, which is wonderful for me. I’m sharing it with other celiacs that I know. We always appreciate gluten free recipes that have not been modified to be gluten free. Please be aware that there are lots of us out here.
Ceil, it’s our pleasure.
I’m really enjoying macarons these days and look forward to trying out these chocolate flavored ones. They’re beautiful and I’m sure just as delicious. They are truly an art to master, but if you enjoy eating or serving them, then these delicious little treats are so worth the efforts.
Christina, let us kmow how yours turn out. If you’re foodtographer, post your images on our Flickr group.