- Cooking Time: 6-8
- Servings: 12-15
- Preparation Time: 60
- For Macaron Shells
- ½ cup almonds
- 1 ¾ cup confectioners sugar
- 3 tbsp unsweetened cocoa powder
- 3 egg whites
- pinch of cream of tartar
- 2 tsp granulated sugar
- For filling
- 4 ounces semi-sweet chocolate, grated
- ½ cup heavy cream
- 2 tbsp unsalted butter, softened
- In a food processor or blender, mix up the almonds and cocoa powder.
- Then add in confectioners sugar and sift a twice.
- Beat egg whites and cream of tartar with an electric mixer until soft peaks are formed.
- Add in granulated sugar and beat until stiff.
- Fold in almond/ cocoa mixture.
- Mix really well.
- Put mixture into a pastry bag with ½ inch tip.
- Pipe out approximately 1-inch cookie rounds onto parchment lined cookie sheets.
- Allow the shells to stand for ½ hour, until skins form on the surface.
- Cool on wire racks.Bake at 400 degree F for 6-8 minutes.
- For filling
- For Filling
- In a saucepan, heat cream over medium heat and add grated chocolate, while constantly stirring.
- Add the butter a little at a time and and continue to stir well until absorbed. Chill in refrigerator for 1 hour prior to filling.
- Fill cooled shells and make sandwiches.
- For best results put the finished sandwiches in the refrigerator (to mature) for 24-48 hours.
- Serve at room temperature.
NotesFor a light melt in your mouth French dessert, try French macarons. Egg white and almond based, they originally were introduced to France by Catherine de Medici in 1533, who was the wife of King Henry II of France.
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