CHOCOLATE CARAMEL MACARONS
There are American macaroons, usually generously sized, coconut-based confections. And then there are French macarons, diminutive and almond imbued. This recipe skews French, but with a twist. Instead of the typical buttercream or ganache filling, there's a crunchy caramel candy layer in between the cocoa layers. These are fudgy little confections more like candy than cookies. They also happen to be both gluten-free and can be kosher for Passover, if you use kosher-for-Passover confectioners' sugar. You can make the macarons five days ahead, but don't fill them more than a day ahead. Or serve them without the caramel for something slightly less sweet, but just as intense.
Provided by Melissa Clark
Categories dessert
Time 1h45m
Yield About 2 1/2 dozen filled macarons
Number Of Ingredients 7
Steps:
- Line two or three baking sheets with parchment or nonstick baking mats.
- In a bowl, whisk together confectioners' sugar, almond flour, cocoa powder and salt.
- Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium speed until egg whites are white in color and hold onto the bottom of the whisk, 2 to 3 minutes. Continue to beat, slowly adding 40 grams (3 tablespoons) granulated sugar until peaks are stiff, about 1 minute.
- Using a rubber spatula, gently fold almond mixture into egg whites in 4 batches, until there are no traces of egg whites.
- Spoon batter into a pastry bag or a heavy-duty plastic bag, cutting a small hole in a corner of the plastic bag. Pipe 1-inch rounds of batter, an inch apart from one another, onto the baking sheets.. (Alternatively, use a 1/2 teaspoon measure to form the rounds.) Pick up baking sheets and bang them against work surface. Let sheets sit at room temperature for 30 minutes to dry tops. (Don't skip this step; it helps the macarons rise nicely.)
- Heat oven to 350 degrees. Bake macarons until puffed and firm, 10 to 12 minutes, rotating the sheets halfway through baking. Transfer sheets to rack to cool completely, then overturn cookies on the baking sheets so that flat bottoms are facing up.
- To make the caramel, combine the remaining 215 grams (1 cup) granulated sugar with 1/4 cup water in a clean, dry skillet over medium heat. Cook, swirling the pan occasionally to help distribute the sugar until it completely melts and turns a rich reddish brown (imagine the color of an Irish setter), about 15 minutes.
- Working quickly, spoon caramel over half the overturned cookies; immediately sandwich with remaining, unfilled cookies. If the caramel hardens before you're done, gently melt it over low heat and continue filling cookies.
- Fill a small saucepan with water and bring to a simmer. Place chocolate in a heatproof bowl and place over pot. Heat, stirring frequently, until melted. (Or melt chocolate in the microwave.) Using a fork, drizzle cookies with melted chocolate. Let the caramel and chocolate set at room temperature or in the refrigerator. The caramel should harden to the texture of hard candy.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 26 milligrams, Sugar 16 grams
CHOCOLATE MACARONS
These luxurious little macarons are the perfect light hit when only chocolate will do
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 45m
Yield Makes 12 filled macarons
Number Of Ingredients 6
Steps:
- Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
- Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
- To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together
Nutrition Facts : Calories 119 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE MACAROONS - NO BAKE
Make and share this Chocolate Macaroons - No Bake recipe from Food.com.
Provided by julz654
Categories Drop Cookies
Time 40m
Yield 45 serving(s)
Number Of Ingredients 7
Steps:
- Boil first 4 ingredients for 2 minutes.
- Remove from heat and add vanilla.
- Pour over oatmeal and coconut and mix well.
- Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.
CHOCOLATE MACARONS RECIPE BY TASTY
Here's what you need: egg whites, granulated sugar, powdered sugar, almond flour, cocoa powder
Provided by Ellen Zeng
Yield 12 servings
Number Of Ingredients 5
Steps:
- Sift the dry ingredients together in a medium bowl.
- In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
- Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
- Tap the tray a couple times on a hard, flat surface to remove air bubbles.
- Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
- Serve.
- Enjoy!
Nutrition Facts : Calories 127 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 14 grams
CHOCOLATE MACAROONS WITH CHOCOLATE OR CARAMEL FILLING
Categories Cookies Chocolate Bake Bon Appétit
Yield Makes 24 sandwich cookies
Number Of Ingredients 15
Steps:
- For chocolate filling:
- Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.
- For caramel filling:
- Place yolks in medium bowl. Bring 4 tablespoons butter and cream to simmer in heavy small saucepan. Gradually whisk hot cream mixture into yolks. Anchor bowl with yolk mixture by placing bowl on wet kitchen towel; set aside.
- Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes. Slowly whisk hot caramel into yolk mixture, then whisk until smooth. Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour. Whisk in remaining butter. Cover and chill until thick and cold, at least 1 day and up to 3 days.
- For macaroons:
- Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. Add cocoa and blend 1 minute more. Using electric mixer, beat egg whites in large bowl until stiff but not dry. Fold nut mixture into whites in 4 additions, making thick batter.
- Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly).
- Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
- Assembly and serving:
- Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie. Top with second macaroon, flat side down. Press lightly to adhere, making sandwich. Repeat with remaining macaroons and filling. Arrange macaroons on platter. Cover; chill at least 2 hours and up to 1 day. Serve cold.
SALTED CARAMEL COCONUT MACAROONS
Fill those thumbprints with caramel and a sprinkle of sea salt. Gilding the lily? Maybe! But it might just be your new favorite. Cookies can be stored in an airtight container, with waxed paper or parchment paper separating layers, up to 3 days, or frozen up to 3 months.
Provided by thehungryscientist
Categories Desserts Cookies Macaroon Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
- Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
- Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
- Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.8 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 227 mg, Sugar 15.2 g
More about "chocolate caramel macarons recipes"
CHOCOLATE CARAMEL MACARONS - PIES AND TACOS
From piesandtacos.com
5/5 (2)Calories 140 per servingCategory Dessert
CHOCOLATE CARAMEL MACARONS RECIPE | CARNATION
From carnation.co.uk
5/5 (1)Author LysistrataServings 12
CHOCOLATE CARAMEL MACARONS | IMPERIAL SUGAR
From imperialsugar.com
Servings 40Estimated Reading Time 8 minsCategory Cookies & Bars
CHOCOLATE AND SALTED CARAMEL MACARONS - REAL RECIPES FROM MUMS
From pinterest.com.au
CHOCOLATE CANNA-CARAMEL MACARON EDIBLES! — PERIODIC EDIBLES
From periodicedibles.com
CHOCOLATE MACARON RECIPE - TASTE OF THE FRONTIER
From kleinworthco.com
CHOCOLATE CARAMEL MACARONS | RECIPE | MACARON FLAVORS, CHOCOLATE ...
From pinterest.ca
SAMOA MACARONS - CAMBREA BAKES
From cambreabakes.com
SALTED CARAMEL MACARONS: DETAILED RECIPE & STEP BY STEP …
From chelsweets.com
CHOCOLATE MACARONS WITH SALTED CARAMEL CHOCOLATE …
From deliciouseveryday.com
SCRUMPTIOUS SALTED CARAMEL CHOCOLATE MACARON RECIPE …
From indulgewithmimi.com
CHOCOLATE MACARONS WITH SALTED CARAMEL FILLING
From homecookingadventure.com
SALTED CARAMEL CHOCOLATE MACARONS | FULL RECIPE & HOW …
From youtube.com
COFFEE CHOCOLATE CARAMEL MACARONS - HANIELA'S | RECIPES, COOKIE …
From hanielas.com
CHOCOLATE MACARONS - HOUSE OF NASH EATS
From houseofnasheats.com
NO BAKE SALTED CARAMEL COCONUT MACAROONS - IMPERIAL SUGAR
From imperialsugar.com
SALTED CARAMEL MACARONS - BAKER STREET SOCIETY
From bakerstreetsociety.com
CHOCOLATE MACAROONS WITH CHOCOLATE OR CARAMEL FILLING RECIPE
From bonappetit.com
DARK CHOCOLATE CARAMEL DAIRY-FREE MACARONS - THE FIT PEACH
From thefitpeach.com
CHOCOLATE & SALTED CARAMEL MACARONS - PATISSERIE MAKES PERFECT
From patisseriemakesperfect.co.uk
CHOCOLATE CARAMEL MACARONS - DIXIE CRYSTALS
From dixiecrystals.com
DARK CHOCOLATE SALTED CARAMEL FRENCH MACARONS - TRIED AND TASTY
From triedandtasty.com
CHOCOLATE-FILLED SALTED CARAMEL FRENCH MACARONS
From teatimemagazine.com
SALTED CARAMEL MACARONS - THE FLOURED TABLE | WITH HOMEMADE …
From theflouredtable.com
SALTED CARAMEL MACARONS - PIES AND TACOS
From piesandtacos.com
SALTED CARAMEL MACAROONS RECIPE - PILLSBURY.COM
From pillsbury.com
ESPRESSO MACARONS WITH CHOCOLATE CARAMEL GANACHE - SLOANE'S …
From atsloanestable.com
CHOCOLATE MACARONS WITH SALTED CARAMEL FILLING
From jayssweetnsourlife.com
CHOCOLATE CARAMEL MACARONS | RECIPE | CHOCOLATE CARAMEL, …
From pinterest.ca
CHOCOLATE MACARON RECIPE FOR BEGINNERS – SUGAR GEEK SHOW
From sugargeekshow.com
FAMILY-FRIENDLY RECIPES & TRAVEL DESTINATIONS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
CHOCOLATE MACARONS - READER'S DIGEST CANADA
From readersdigest.ca
CHOCOLATE CARAMEL BOURBON MACARONS - ISC BARRELS
From iscbarrels.com
CHOCOLATE MACARONS WITH SALTED CARAMEL BUTTERCREAM
From leah-claire.com
DESIGN. BAKE. RUN.: CARAMEL MACARONS | MACARON FLAVORS, FILLING …
From pinterest.ca
SALTED CARAMEL MACARONS RECIPE ~ BARLEY & SAGE
From barleyandsage.com
SALTED CARAMEL MACARONS - THE TOUGH COOKIE
From thetoughcookie.com
CHOCOLATE MACARONS RECIPE - SWEETLY CAKES
From sweetlycakes.com
54 RECIPES THAT PROVE CHOCOLATE AND CARAMEL ARE A MATCH MADE …
From tasteofhome.com
52 FILLING RECIPES FOR MACARONS - HOMEBODY EATS
From homebodyeats.com
SALTED CARAMEL COCONUT MACAROONS | COCONUT & CARAMEL RECIPE
From lifeloveandsugar.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
Related Search