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Chocolate Macaroons with Chocolate or Caramel Filling

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Chocolate Macaroons with Chocolate or Caramel Filling

Chocolate Macaroons with Chocolate or Caramel Filling

Chocolate Macaroons with Chocolate or Caramel Filling might be just the dessert you are searching for. One portion of this dish contains around 4g of protein, 14g of fat, and From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Bring milk and butter to simmer in heavy medium saucepan.
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ButterButter
MilkMilk
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Sauce PanSauce Pan
2
Remove from heat.
3
Add chocolate; whisk until melted and smooth.
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ChocolateChocolate
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WhiskWhisk
4
Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.
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BowlBowl
1
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.
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ButterButter
CreamCream
Egg YolkEgg Yolk
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Kitchen TowelsKitchen Towels
Sauce PanSauce Pan
WhiskWhisk
BowlBowl
2
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.
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CaramelCaramel
SugarSugar
SyrupSyrup
WaterWater
Egg YolkEgg Yolk
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Pastry BrushPastry Brush
Sauce PanSauce Pan
WhiskWhisk
Frying PanFrying Pan
3
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.
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CaramelCaramel
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BowlBowl
4
Whisk in remaining butter. Cover and chill until thick and cold, at least 1 day and up to 3 days.
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ButterButter
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WhiskWhisk
1
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.
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Powdered SugarPowdered Sugar
AlmondsAlmonds
NutsNuts
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Baking PaperBaking Paper
Baking SheetBaking Sheet
BowlBowl
OvenOven
2
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.
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Egg WhitesEgg Whites
Cocoa PowderCocoa Powder
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Hand MixerHand Mixer
BowlBowl
3
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).
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CookiesCookies
Mounds BarMounds Bar
SpreadSpread
WalnutsWalnuts
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Pastry BagPastry Bag
4
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.
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CookiesCookies
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OvenOven
1
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.
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CookiesCookies
2
Serve cold.
DifficultyExpert
Ready In45 m.
Servings24
Health Score1
Gluten Free
DietsGluten Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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