CHOCOLATE COOKIE MACARONS

This recipe was definitely a bit of an experiment… things went wrong, think went right, but at the end the result was a very delicious pile of slightly macaron-like, slightly cookie-like biscuity things. I wasn’t quite sure what to name these guys but ‘chocolate cookie macarons’ seems to do the job. Whatever they’re called, they taste AMAZING and you should definitely give them a go!

Ingredients:

For the macarons:

  • 250g icing sugar
  • 175g ground almonds
  • 3 tbsp cocoa powder
  • 1/4 tsp salt
  • 3 egg whites
  • 3 tbsp granulated sugar

For the ganache:

  • 240ml double cream
  • 115g dark chocolate
  • 2 tbsp unsalted butter

Specialist equipment:

  • Pastry bag fitted with a 1/2 inch tip. If you don’t have one of these you can cut off the corner of a large plastic food bag (which is what I did!)

Makes approximately 20 macarons (40 individual halves, 20 when assembled)

Method:

PART 1. Making the macarons:

  1. Preheat the oven to 180°C / 160°C fan / Gas mark 4
  2. Grease and line enough baking trays to fit 40 macaron halves (I used three)
  3. In a bowl, mix together the icing sugar, ground almonds, cocoa powder and salt until combined
  4. Sift the dry ingredients into a new bowl and set aside
  5. To make the meringue, beat the egg whites for about 1 and a half minutes until they turn white and form peaks. Then slowly add the granulated sugar, whisking continuously until the mixture is shiny and the peaks are very stiff
  6. Fold the dry mixture into the egg whites in 4 stages, mixing after each addition. NOTE: It is important not to overtax here as the meringue will deflate, so stop mixing as soon as the egg whites are fully dissolved)
  7. Transfer the batter to the pastry bag and pipe the mixture onto the baking trays in approximately 1″ rounds. Don’t worry if there are slight tips to the rounds as these will sink down in the oven
  8. Bake each tray of macarons for approximately 7 minutes until they are crisp to touch, turning half way through to ensure even cooking. Transfer them to a wire rack to cool
Before!
After!

PART 2. Making the ganache:

  1. Heat the cream in a saucepan over a medium heat until it just starts to boil
  2. Break the chocolate into chunks and slowly add to the cream
  3. Let the cream sit for a minute and then stir in the butter until smooth
  4. Transfer the ganache to the fridge and cool until thick but still spreadable (I waited about an hour and a half)
  5. Now we can assemble the macarons! To do this, select macarons of similar size and use a spoon to fill them with the ganache. Press firmly together and then store in the fridge before eating!

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