Pierre Hermé's Chocolate Macarons - French Macaroons
- Ready In:
- 26hrs 30mins
- Ingredients:
- 7
- Yields:
-
24 Sandwich Cookies
- Serves:
- 24
ingredients
-
Chocolate Filling
- 3⁄4 cup whole milk
- 5 tablespoons unsalted butter
- 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, finely chopped
-
Macaroons
- 1 lb powdered sugar
- 2 cups whole blanched almonds
- 6 tablespoons unsweetened cocoa powder
- 6 large egg whites
directions
- Whisk the mixture until the chocolate melts and is smooth, then transfer it to a small bowl and set aside to cool. When cool, cover and refrigerate until thick and cold, at least 1 day. (May be refrigerated for up to 3 days.).
- To Prepare the Macaroons: Preheat the oven to 400°F/200°C Line 2 large baking sheets with parchment paper.
- Blend the powdered sugar and almonds in a food processor until the nuts are ground to powder, scraping the sides of the bowl often. It should take about 8 minutes. Add the cocoa and blend for about 1 minute longer.
- Using a whisk or electric beater, beat the egg whites in a large bowl until they are stiff but not dry. Fold in the nut mixture in 4 additions, until it forms a thick batter.
- Spoon half of the batter into a pastry bag fitted with a 1/2-inch plain round tip.
- Pipe the batter onto each paper-lined baking sheet in 12 walnut-sized mounds, spacing the mounds apart slightly, as they will spread a little as they bake.
- Bake the cookies, 1 sheet at a time, for about 11 minutes, or until they are firm to the touch in the center and dry and cracked on top.
- Slide the parchment paper with the cookies onto a work surface to cool.
- Repeat with the remaining batter, cooling the cookies completely and lining the baking sheets with new paper each time.
- To Assemble: Arrange a macaroon flat (bottom) side up on a work surface.
- Drop about 1 tablespoon of filling onto each cookie, then top with a second cookie flat (bottom) side down (facing and pressing against the filling).
- Repeat with remaining macaroons and filling. Arrange on a platter, cover and refrigerate for at least 2 hours. Serve cold.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!