How to make it

  • For Macaroons:
  • Preheat oven to 375 degrees. Bring confectioners' sugar, flour and crushed almonds together. Whisk to let free the lumps. Set aside.
  • Whisk your egg whites until foamy. Add pinch of cream of tartar, whisk. Add sugar, whisk. Add Flour mix, whisk.
  • Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.
  • Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  • Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
  • For Chocolate Ganache:
  • Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
  • Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
  • Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).
  • Sandwich 2 same-size macaroons with 1 teaspoon filling.

Reviews & Comments 2

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  • debbie919 12 years ago
    Thanks a bunch! =)
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  • debbie919 12 years ago
    Looks and sounds great, but need a little instruction for the meringues - thanks!
    Was this review helpful? Yes Flag

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