These French Chocolate Toffee Macarons are melt in your mouth delicious!
You all know how much I love simple recipes, but every once in a while I like to get a little fancy schmancy! 😉 The good news is that macarons might sound and look fancy, but they are actually not all that difficult to make if you have the right recipe.
What I love about these French Chocolate Toffee Macarons is that they melt in your mouth leaving behind the most incredible flavors that create the perfect dessert experience. I cannot wait to hear what you think about them!
French Chocolate Macarons with Toffee
2 cups powdered sugar
1 cup almond flour or almond meal
3 tablespoons natural unsweetened cocoa powder
1/4 teaspoon fine salt
3 large egg whites, at room temperature
Pinch of cream of tartar
3 tablespoons granulated sugar
Ganache Filling Ingredients
4 ounces bittersweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes
You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.
1. Place the dark chocolate chips in a large bowl.
2. Warm the cream in a small saucepan over medium heat until it just starts to boil.
3. Stir it into the chocolate without creating bubbles.
4. Let sit for 1 minute. Add the butter and stir until smooth.
5. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.
1. Preheat oven to 350°F.
2. Line 2 large baking sheets with parchment paper.
3. Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times. Process until fine and combined, about 30 seconds.
4. Sift through a flour sifter into a large bowl; set aside.
5. Meringue recipe – place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
6. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
7. Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
9. Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes pull the pan put and then rotate and bake for another 7 minutes.
IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
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.