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!
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French Chocolate Macarons with Toffee
Macaron Ingredients
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
Special Equipment
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.
Ganache Directions
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.
Macaroon Directions
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.
8. Now you will need to 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 because cookies will spread slightly.
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.
Assembly Directions
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.
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