Macaroon Recipe

Chocolate Macaroons
Courtesy of Martha Stewart

1 c powdered sugar
1/2 c almond flour
3 Tbsp cocoa
2 egg whites
pinch of cream of tartar
1/4 c granulated sugar

Preheat oven to 375 degrees. Pulse powdered sugar, almond flour, and cocoa in a food processor until combined. Whisk egg whites, cream of tartar, and granulated sugar until stiff peaks form (at least 8 minutes). Sift flour mixture over egg whites and fold until mixture is smooth and shiny. Transfer batter to a pastry bag with 1/2 inch round tip and pipe 3/4 inch rounds onto parchment-lined baking sheets, dragging pastry tip to edge of rounds. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake one sheet at a time for 10 minutes, rotating halfway through. After each batch, increase oven temperature to 375 degrees for 5 minutes, then reduce to 325 degrees. Let cool for 2-3 minutes.

Chocolate Ganache
Courtesy of Martha Stewart

1/2 c heavy whipping cream
3 1/2 oz dark chocolate (70% cocoa), finely chopped
1 Tbsp unsalted butter, softened

Place chopped chocolate in a heat-proof dish. Bring cream to a boil over medium-high heat. Pour cream over chocolate. Let stand for 2 minutes. Add butter and whisk mixture until smooth. Let cool, stirring often.

Once your macaroons are baked and ganache is prepared, spoon about 1 tsp of ganache onto bottom of a macaroon and sandwhich with a second macaroon. I like to allow my macaroons to sit for at least 24 hours before I eat them, but that's just me. Those who like chocolate, especially dark chocolate, tend to love them. Happy Baking!