Chocolate Filled Almond Macaroons Recipes

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CHOCOLATE-ALMOND MACAROONS



Chocolate-Almond Macaroons image

Ground almonds and chocolate put a new spin on an old favorite.

Provided by Laria Tabul

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

2 cups almonds
1 cup white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 eggs
½ teaspoon almond extract
¾ cup chopped semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  • Finely grind the almonds, sugar, cinnamon and salt in a food processor.
  • Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
  • Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
  • Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g

CHOCOLATE-FILLED ALMOND MACAROONS RECIPE



Chocolate-Filled Almond Macaroons Recipe image

These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo credit: Ben Fink

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 36 cookies

Number Of Ingredients 6

1 3/4 cups Ganache for Almond Macaroons
1 (8-ounce) can almond paste (1 cup)
6 tablespoons sugar, plus extra for sprinkling
1 teaspoon almond extract
1/2 teaspoon coarse salt
2 large egg whites, lightly beaten, room temperature

Steps:

  • Line two baking sheets with parchment paper or nonstick baking mats; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together almond paste and sugar on medium-high until almond paste breaks down and mixture is well combined, 3 to 5 minutes. Scrape down sides of bowl. Add almond extract and salt; beat until well combined.
  • With the mixer running, add egg whites, 1 teaspoon at a time, beating well and scraping down the sides of the bowl after each addition. The batter should be smooth and thick enough to pipe.
  • Preheat oven to 325 degrees.
  • Transfer batter to a pastry bag fitted with a No. 4 (1/2-inch) pastry tip. Holding pastry tip about 3/4 inch above the parchment paper on prepared baking sheet, pipe a quarter-size round of batter onto parchment paper. Lift the bag off the batter a slight sideways jerking motion of your hand, producing a flat, rather than pointy, top on the cookie. Continue piping cookies about 1 inch apart, trying to finish with as small a peak as possible to leave tops rounded and smooth. Wet a finger with warm water to smooth out any remaining peaked tops; sprinkle generously with sugar. Let stand at room temperature 15 to 20 minutes so that a thin, crisp crust develops on outside of each cookie.
  • Transfer baking sheets to oven and bake, rotating baking sheets top to bottom and back to front two-thirds through, until set but not browned and still gooey in the centers, 18 to 20 minutes. Transfer baking sheet to a wire rack; let cookies cool on baking sheets for 10 minutes. Transfer cookies to wire rack to cool completely.
  • To fill cookies, place 1 teaspoon ganache on the bottom of one cookie, sandwich with the flat side of a second cookie. Repeat process with remaining ganache and cookies.

JAM-FILLED ALMOND MACARONS



Jam-Filled Almond Macarons image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield Makes: 15 sandwich cookies

Number Of Ingredients 8

1 cup confectioners' sugar
1/2 cup whole blanched almonds, very finely ground
2 large egg whites, at room temperature
Pinch kosher salt
2 tablespoons granulated sugar
1/4 teaspoon almond extract
2 to 4 drops gel food coloring, optional
1/4 cup apricot preserves or seedless raspberry jam

Steps:

  • A camera-ready macaron has a smooth top and the coveted "foot": a lacy ring around the bottom. But macarons are tres temperamental. These detailed directions - and practice - will guide you to macaron success. If your first batch is less than perfect, savor your macarons in all their crispy chewy glory, and try again.
  • Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Line two 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, 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 a large bowl and whip on medium-low speed with an electric mixer until frothy, 1 to 2 minutes. Add the granulated sugar, increase the speed to medium-high and whip until very soft peaks form, 2 to 3 minutes. Add the almond extract and a few drops of food coloring (if using); a little goes a long way so add with caution. Whip until stiff peaks form, 3 to 5 minutes. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then carefully 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, one sheet at a time, until the macarons are slightly crisp, about 15 minutes. Rotate the sheet halfway through for even baking. Cool the cookies on the sheets 5 minutes, and then peel them off the paper and cool completely on a rack. To assemble the cookies, spread a thin layer of the preserves on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the preserves to the rims.
  • From Food Network Kitchen

CHOCOLATE CARAMEL MACARONS



Chocolate Caramel Macarons image

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

180 grams confectioners' sugar (1 3/4 cups), see note
95 grams almond flour or ground almonds (1 cup)
30 grams natural unsweetened cocoa powder (5 tablespoons)
1/4 teaspoon fine salt
3 large egg whites, at room temperature
255 grams granulated sugar (1 cup plus 3 tablespoons)
57 grams bittersweet chocolate (2 ounces), chopped

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

ALMOND MACAROONS



Almond Macaroons image

These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up-everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. -Deena Dillion, Ossian, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 6

1 package (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/4 cup sliced almonds, chopped
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup milk chocolate chips, melted

Steps:

  • Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.

Nutrition Facts :

CHOCOLATE ALMOND MACAROONS



Chocolate Almond Macaroons image

These chewy macaroons call for two favorite flavors, chocolate and almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 6

2 large egg whites
1 cup sugar
6 tablespoons cocoa powder, sifted
1 1/2 cups (about 6 1/4 ounces) medium-fine ground blanched almonds
1/2 teaspoon pure vegetable shortening
4 ounces semisweet chocolate, melted

Steps:

  • Heat oven to 325 degrees. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.
  • Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.
  • Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
  • Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
  • Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

CHOCOLATE FILLED ALMOND MACARONS



Chocolate Filled Almond Macarons image

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

2 ounces finely chopped milk chocolate
1 tablespoon unsalted butter
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
Pinch kosher salt
1 cup confectioners' sugar
1/2 cup whole blanched almonds, very finely ground
2 to 4 drops liquid neon food coloring, such as McCormick, optional
2 large egg whites, at room temperature
Pinch kosher salt
2 tablespoons granulated sugar
1/4 teaspoon pure almond extract

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.

CHOCOLATE-FILLED ALMOND MACAROONS



Chocolate-Filled Almond Macaroons image

Provided by Clotilde Luce

Categories     Cookies     Food Processor     Chocolate     Nut     Dessert     Bake     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 20 sandwich cookies

Number Of Ingredients 8

7 ounces almond paste
1 cup sugar
2 large egg whites
40 whole almonds (about)
1/4 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon grated orange peel
6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Steps:

  • Preheat oven to 375°F. Generously butter heavy large nonstick cookie sheets. Blend almond paste, sugar and egg whites in processor until smooth. Drop dough by slightly rounded teaspoonfuls onto prepared sheets, spacing evenly. Press 1 almond onto each mound. Bake until cookies are golden brown, about 10 minutes. Let cookies rest on sheets until just cool to touch, about 5 minutes. Using spatula, transfer cookies to rack and cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)
  • Bring cream, butter and orange peel to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until mixture is smooth. Remove from heat and let ganache stand until thick but spreadable, about 20 minutes.
  • Spread some ganache over flat side of 1 cookie. Sandwich with flat side of another cookie. Repeat with remaining cookies and ganache. (Can be prepared 2 days ahead. Cover and refrigerate in airtight container. Bring cookies to room temperature before serving.)

ALMOND-CHOCOLATE MACAROONS



Almond-Chocolate Macaroons image

Provided by Marilyn Hill

Categories     Cookies     Food Processor     Chocolate     Dessert     Bake     Passover     Kid-Friendly     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 25

Number Of Ingredients 8

2 cups (about 9 1/2 ounces) whole almonds, toasted
1 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg
2 large egg white
1/4 teaspoon almond extract
3/4 cup finely chopped bittersweet (not unsweetened) or semisweet chocolate

Steps:

  • Position rack in center of oven and preheat to 350°F. Line 2 heavy large baking sheets with foil. Butter foil and dust with flour. Finely grind almonds, sugar, cinnamon and salt in processor. Add egg, egg white and almond extract and process until mixture holds together. Transfer to bowl. Stir in chocolate.
  • Using moistened hands, roll mixture into 1-inch balls and place on prepared sheets. Flatten to 1/3-inch thick rounds. Bake macaroons until tops puff and centers are still soft, about 12 minutes. Transfer to rack and cool completely. Store in airtight container at room temperature. (Can be prepared 3 days ahead.)

CHOCOLATE ALMOND MACAROONS



Chocolate Almond Macaroons image

If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 32m

Yield 40 cookies (approx)

Number Of Ingredients 6

3 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 cup finely ground almonds
1/2 teaspoon vanilla
1 cup semi-sweet chocolate chips, melted and cooled

Steps:

  • Set oven to 350 degrees.
  • Butter generously a large cookie sheet.
  • Beat egg whites and salt until stiff, but not dry.
  • Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
  • Fold in almonds, vanilla and melted chocolate.
  • Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
  • Bake for 12-15 minutes.
  • Careful not to overbake, as the cookies will lose their texture.

CHOCOLATE ALMOND MACAROONS



Chocolate Almond Macaroons image

Make and share this Chocolate Almond Macaroons recipe from Food.com.

Provided by Mirj2338

Categories     Drop Cookies

Time 40m

Yield 35-45 macaroons

Number Of Ingredients 6

8 egg whites, at room temperature
2/3 cup cocoa
2/3 cup confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 (10 2/3 ounce) cup chopped almonds

Steps:

  • Preheat oven to 325 degrees F.
  • Line a baking sheet with parchment paper.
  • Beat the egg whites until they form stiff peaks.
  • Gradually beat in the cocoa, confectioners sugar, salt, and vanilla.
  • Gently fold in the ground almonds.
  • Drop the mixture by rounded teaspoonfuls on prepared baking sheet, leaving a 2-inch space between each macaroon.
  • Bake in preheated oven for 20 to 30 minutes, until macaroons are very lightly browned.
  • Let cool on baking sheet until macaroons are firm.

Nutrition Facts : Calories 71.5, Fat 5.1, SaturatedFat 0.5, Sodium 60.6, Carbohydrate 5, Fiber 1.6, Sugar 2.8, Protein 3.2

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From cookeatshare.com


JOYFUL ALMOND COCONUT MACAROONS - BARBARA BAKES™
2020-11-09 Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners. In a large bowl, toss together the coconut and flour until coated. Stir in the vanilla extract, almond extract and sweetened condensed milk until combined and sticky, about 1 minute. Drop rounded tablespoonfuls of the coconut mixture onto the baking ...
From barbarabakes.com


CHOCOLATE-FILLED ALMOND MACAROONS RECIPE
1 3/4 cups Ganache for Almond Macaroons; 1 (8-ounce) can almond paste (1 cup) 6 tablespoons sugar, plus extra for sprinkling; 1 teaspoon almond extract; 1/2 teaspoon coarse salt; 2 large egg whites, lightly beaten, room temperature
From mealplannerpro.com


BAILEYS CHOCOLATE MACARONS - CHOCOLATE MACARONS WITH ... - BAKING …
2021-06-09 Baileys Chocolate Macarons. Yield: 24 sandwich cookies. Prep Time: 30 minutes. Cook Time: 13 minutes. Drying/Cooling Time: 1 hour. Total Time: 1 hour 43 minutes. Baileys Chocolate Macarons combine the classic French almond cookie with Baileys Irish Cream filling. This is an international match made in heaven!
From baking-sense.com


SOFT ALMOND AND CHOCOLATE MACAROONS | HOMEMADE RECIPE.
These macaroons are different than the traditional french macaroons. They are soft, made of almond with chocolate bites inside. It takes only 30 minutes to prepare and can be kept for a few days in a tin box. Perfect to bring to an outdoor picnic or to a friends place. | MyCookingPlace.com - Share and find inspiration from homemade recipes around the world
From mycookingplace.com


CHOCOLATE MACAROONS WITH CHOCOLATE OR CARAMEL FILLING RECIPE
2013-07-11 Step 4. 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 ...
From bonappetit.com


CHOCOLATE-FILLED ALMOND MACAROONS - BIGOVEN.COM
Preheat oven to 375F. Generously butter heavy large nonstick cookie sheets. Blend almond paste, sugar and egg whites in processor until smooth. Drop dough by slightly rounded teaspoonfuls onto prepared sheets, spacing evenly. Press 1 almond onto each mound. Bake until cookies are golden brown, about 10 minutes.
From bigoven.com


CHOCOLATE FRENCH MACARONS RECIPE - SIMPLY RECIPES
2022-03-08 Place a sifter or fine mesh sieve over a large bowl. Add the almond meal, powdered sugar, and cocoa powder to the sifter or sieve and sift into the bowl. Discard any large pieces of almond meal. Set the dry ingredients aside.
From simplyrecipes.com


CHOCOLATE MACARONS (EASY STEP BY STEP RECIPE!) - LITTLE SUNNY …
2020-11-28 Preheat the oven to 320°F (160°C). Bake the macarons for 15-17 minutes or until you can touch the tops of the cookies and they do not move around on the “feet”. Do one baking sheet at a time if you’re using more than one. Remove from the oven and allow to completely cool before trying to remove them from the pan.
From littlesunnykitchen.com


CHOCOLATE ALMOND MACAROONS (ALMOND JOY MACAROONS ... - THE …
2021-07-30 Take out of the oven and place on a wire rack to cool. ;;;While the macaroons are cooling, make the ganache by placing chocolate chips in a bowl. Heat the milk until almost boiling. Pour over the chocolate and let sit for about 30 seconds. Whisk until smooth.
From thestoriedrecipe.com


ALMOND JOY MACAROONS | SHE'S NOT COOKIN'
2020-08-24 9. Melt ½ cup of dark chocolate in small heavy-bottomed saucepan over very low heat.. 10. Use a teaspoon to drizzle the melted chocolate over the macaroon in a zigzag pattern.. 11. Top with sliced almonds.. 12. Refrigerate for 15 minutes to allow chocolate to cool and set.. 13. Top with sliced almonds.. 14. Store in covered container for up to one week.
From shesnotcookin.com


ALMOND MACAROONS WITH CHOCOLATE FILLING | SPLENDA® APAC
Press a split almond into the centre of each disc and place on a baking sheet lined with silicone paper. (You’ll need two baking sheets) Bake for 10-12 minutes until golden. Remove from the oven and allow to cool on the baking sheets. The filling. Put the chocolate in a small bowl and place over a pan of simmering water until melted.
From splenda.com.au


7 MACARON FILLING RECIPES - DELISHABLY
Chop mango into pieces and puree until smooth. Press puree through a sieve and put 120 grams (approx. 4 1/4 ounces) into a saucepan. Melt white chocolate over a double boiler. Heat the mango puree until hot and pour over chocolate. Stir until smooth. Put the bowl in refrigerator until firm enough to hold shape.
From delishably.com


RECIPES :: DESSERTS :: MACAROONS WITH CHOCOLATE FILLING
66% dark chocolate Heavy cream Light corn syrup Butter Vanilla bean. 375 200 85 85 1 each. 13.2 7.1 3.0 3.0 1 each. Boil together the cream, corn syrup, & vanilla bean. Strain out vanilla bean and pour hot liquid over the chocolate. Mix until smooth. Add softened butter and emulsify with hand blender.
From sasademarle.com


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