Les Macarons Au Chocolat, Moonglow Gardens
Les Macarons Au Chocolat, Moonglow Garden
Les Macarons Au Chocolat, Moonglow Gardens
What wonderful feet they have (methinks)! Ah, what joy to the home baker.
Makes about 40 1.5″ Macaron Sandwiches
Ingredients
- 1 cup confectioners’ sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 2 tablespoons Scharffen Berger Unsweetened Cocoa Powder
Directions
- Pulse confectioners’ sugar, cocoa powder and almond flour in a food processor until combined.
- Preheat oven to 280 degrees F. Whisk whites with a mixer on medium speed until foamy. Gradually add sugar, and whisk until stiff peaks form. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 1.5″-inch rounds 1 inch apart on Silpat-lined baking sheets. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Bake for 20 minutes.
- Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)
- Sandwich 2 same-size macaroons with 1 teaspoon filling.
Moonglow Gardens 