CHOCOLATE GANACHE-FILLED MACAROONS
Chocolate and coconut always get on famously, and that holds true once again in these ganache-filled macaroons made with roasted almonds.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 32 servings, 1 macaroon each
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Combine coconut, sugar and salt in large bowl. Add egg whites and extract; mix well.
- Drop coconut mixture into 32 mounds on parchment-covered baking sheet, using about 1 Tbsp. coconut mixture for each mound. Press indentation into center of each.
- Bake 20 min. or until edges are golden brown. Cool completely on baking sheet. Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool.
- Spoon melted chocolate into resealable plastic bag; snip small piece off one bottom corner of bag. Use to fill centers of macaroons; top with nuts.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE FILLED ALMOND MACARONS
These crispy chewy cookies are as tasty as they are pretty. They can also be very temperamental! Even professional pastry chefs don't always understand why some macarons may crack across the top, while others bake up picture perfect with the characteristic crack along the bottom of the cookie, called the foot. Luckily, even the less than perfect macaron is still delicious and adorable. Use a few drops of neon liquid food coloring for a pretty pastel macaron (too much liquid food coloring can cause cracking), or use a gel color paste for a more vibrant result.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 30 macarons (15 filled sandwich cookies)
Number Of Ingredients 12
Steps:
- For the ganache: Combine the chopped chocolate and butter in a heatproof bowl set over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring occasionally, until melted and smooth. Stir in the cream, vanilla and salt, and then remove from the heat. Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes.
- For the cookies: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Using a small glass or cookie cutter (1 1/4 to 1 1/2-inch wide), trace 15 circles on each piece of parchment paper, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about 1/4-inch wide.
- Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with the whisk attachment of a hand-held electric mixer). Whip on medium-low speed until frothy, and then add the granulated sugar. Increase the speed to medium-high and whip until very soft peaks form. Add the almond extract and a few drops of food coloring if using. Whip until stiff peaks form. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one.
- Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip.
- Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes. Bake, 1 sheet at a time, until the macarons are slightly crisp and the bottoms release from the parchment paper, about 15 minutes, rotating the sheet halfway through the baking time. Cool on the sheet 5 minutes, and then peel off the cookies and cool completely on a wire rack.
- To assemble the cookies, spread a thin layer of the chocolate ganache on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the ganache to the rims.
- TIP: The weight of the batter in the pastry bag will force some of the batter out. To stop this, you can stick a mini marshmallow at the end of your pastry tip to block to the batter from running out the end.
- TIP: You can use store-bought almond meal in place of the whole almonds. Sift 2/3 cup with the confectioners' sugar and, if necessary, grind the larger chunks and sift until a tablespoon or less of larger chunks remain in the sifter.
- TIP: You can also spoon the batter onto the parchment lined baking sheets. The cookies may not be as perfectly round but will still taste great.
LADURéE MACARON RECIPE WITH CHOCOLATE RASPBERRY GANACHE F
Ladurée is the world mecca of macaroons or macarons. Very different than the coconut macaroons many of us are use to in the U.S. These have no coconut at all. Light and fluffy they incite demand that makes sophisticated adults stand in line just to buy them at two Euros a piece. I found the recipe on thenibble.com. Apparently the recipe is also available in the book called Ladurée 'Instants Gourmands'. I haven't tried it yet but made myself post it to make sure it wasn't lost. Yield and servings are a guess.
Provided by Anna 9
Categories Drop Cookies
Time P1DT8m
Yield 24 macarons, 12 serving(s)
Number Of Ingredients 9
Steps:
- For Macarons:.
- Preheat the oven to 355°F (180°C). Line two baking trays with parchment paper.
- If using whole almonds, pulse in a food processor until very finely ground, 2 to 3 minutes.
- Add the confectioner's sugar and process to a fine powder. Sift to remove any lumps.
- Beat the egg whites in bowl with an electric mixer at medium speed, adding the food coloring as you go until you reach the desired shade. Then increase speed to high and continue to beat until the whites just hold stiff, glossy peaks.
- Quickly and carefully add the almond-sugar powder. (Meringue will deflate.)
- With a wooden spoon, mix from the center of the bowl outwards, turning the bowl as you go. You want to achieve a smooth, lightly colored mixture.
- Spoon batter into a piping bag with a 1/4-inch round tip. If you don't have a piping bag, use a plastic freezer bag, pressing out excess air. Snip off one corner to create a 1/4-inch opening. Pipe inch-wide macaroons onto the baking trays, about 1-1/2 inches apart. You should have peaked mounds of batter, about the size of a chocolate kiss.
- Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
- Remove the macaroons from the oven. Pour a little water between the baking tray and the parchment paper; this makes the macaroons easier to lift off when they have cooled. Cool completely on racks, about 30 minutes.
- Carefully peel macaroons from parchment; they are fragile. Sandwich a thin layer of fillings between two macaroons-ganache, marmalade, jam or whipped cream. The two bottoms face the filling.
- If you can, leave the finished macaroons in the refrigerator for 24 hours. This allows the flavors and texture to develop and intensify.
- Whipped cream macaroons must be stored in the refrigerator; others can be kept in airtight tins at room temperature for up to three days after production.
- For Chocolate Raspberry Ganache:.
- Melt chocolate with cream in the top of a double boiler, stirring until smooth. If you don't have a double boiler, use a metal bowl set over a pot of barely simmering water. The bottom of the bowl should not touch the water.
- When the chocolate is melted into the cream, remove bowl from heat. Add the butter and raspberry extract, stirring until butter is melted.
- Let stand at room temperature until cooled completely and slightly thickened.
CHOCOLATE GANACHE
Chocolate ganache is versatile enough to be a filling or a frosting, depending on how you prepare it. Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to ensure a smooth chocolaty spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup ganache
Number Of Ingredients 3
Steps:
- Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
GANACHE FILLED COCONUT MACAROONS
I have loved macaroons since I was a kid. Adding chocolate on them just steps them up a notch! I think that the condensed milk in this recipe is what makes them so flavorful. Can't wait to make these again.
Provided by Susan Bartley @skbartley
Categories Cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 325 if using a convection oven preheat to 300. Line baking pans with parchment paper.
- In large bowl combine coconut, sweetened condensed milk, vanilla and salt. Toss to evenly coat coconut with the sweetened condensed milk and vanilla. Set aside.
- In mixer bowl combine room temperature egg whites and sugar. Using preferably a stand mixer, beat on high speed till stiff peaks form.
- Now gently fold the egg whites into the coconut mixture. DO NOT OVER MIX
- Preferably using a cookie scoop, drop scoop fulls onto parchment lined baking sheets. With your thumb make indentations into the center of each bound.
- Bake for 20 to 25 minutes or until light golden brown. Allow macaroons to cool before removing from parchment. I just slide the parchment off the baking sheet if I need to use the sheet again.
- Ganache- combine sweetened condensed milk and chocolate chips into a small sauce pan, Cook and stir over medium low heat just till all the chocolate is melted. Remove from heat and add vanilla and mix in well. Top each fully cooled macaroon with a spoon full of ganache. If they don't just all get gobbled up store in air tight container.
- Optional method of making Ganache, Place chocolate chips in a glass or metal bowl, set aside. In small sauce pan bring cream to a boil. Pour over chocolate chips, cover and let sit for 10 minutes. Whisk till smooth and add vanilla. This is only stable at room temp for a max of 48 hours, so you only want to use this method if your macaroons are going to be eaten in that time. Macaroons do not do well in refrigeration. But I wanted you to have the recipe for typical ganache.
More about "chocolate ganache filled macaroons food"
COCONUT MACAROONS WITH CHOCOLATE GANACHE
From completelydelicious.com
CHOCOLATE MACARONS WITH DECADENT CHOCOLATE GANACHE
From chelsweets.com
CHOCOLATE MACARON RECIPE FOR BEGINNERS – SUGAR GEEK …
From sugargeekshow.com
CHOCOLATE GANACHE FILLED PINK MACAROONS - EAT SMARTER USA
From eatsmarter.com
Cuisine European, FrenchTotal Time 1 hr 5 minsServings 20
CHOCOLATE COFFEE GANACHE MACARON FILLING | FILLING RECIPES, …
From pinterest.com
HOW TO MAKE CHOCOLATE NUTELLA MACARONS | SHARI BLOGS
From shariblogs.com
WHITE CHOCOLATE GANACHE FILLED GINGERBREAD MACARONS
From dessertnowdinnerlater.com
FRENCH CHOCOLATE MACARONS WITH CHOCOLATE GANACHE
From greatist.com
WHITE CHOCOLATE GANACHE FILLED MACARONS : R/MACARONS
From reddit.com
CHOCOLATE GANACHE MACARONS | KITCHEN 335
From kitchen335co.com
52 FILLING RECIPES FOR MACARONS - HOMEBODY EATS
From homebodyeats.com
BASIC CHOCOLATE FILLING FOR MACARONS - ONLY 3 INGREDIENTS
From indulgewithmimi.com
CHOCOLATE GANACHE-FILLED MACAROONS - PLAIN.RECIPES
From plain.recipes
PINK MACARONS WITH WHITE CHOCOLATE GANACHE - FOOD FOLKS AND FUN
From foodfolksandfun.net
R/FOOD - [HOMEMADE] MACARONS FILLED WITH CHOCOLATE CHIP COOKIE …
From reddit.com
CHOCOLATE GANACHE VANILLA MACARONS RECIPE | QUEEN FINE FOODS
From queen.com.au
HOW TO MAKE PURPLE MACARONS | SHARI BLOGS
From shariblogs.com
HOW LONG CAN YOU KEEP FILLED MACARONS | SHARI BLOGS
From shariblogs.com
CHOCOLATE GANACHE FILLED MACAROONS RECIPES
From tfrecipes.com
CHOCOLATE THUMBPRINT COOKIES - GONNA WANT SECONDS
From gonnawantseconds.com
CHOCOLATE GANACHE-FILLED MACAROONS - GLUTEN FREE RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love