So this was another recipe where I really wanted to see if I was capable of making this classic French sandwich cookie. It’s light and rich and oh so chocolaty. It does take a lot of work and a lot of patience though so be prepared.
2 Cups Powdered Sugar
1 Cup Almond Flour or Meal
3 Tbs Dark Cocoa Powder
1/4 Tsp Salt
3 Large Egg Whites
Pinch Cream Of Tartar
3 Tbs Sugar
4 Oz Bittersweet Chocolate
1/2 Cup Heavy Cream
2 Tbs Unsalted Butter
Ok so you want to start by combining the almond flour, powdered sugar, cocoa powder, and salt in a food processor.
Process together for 30-60 seconds until completely combined.
In a large separate bowl combine together the cream of tartar and the egg whites. Whip that on high speed until soft peaks form. Once soft peaks have form continue to whip on high speed while sprinkling in the sugar. Once the sugar is all in whip until stiff peaks have formed.
Once the egg whites are whipped and the dry goods have been processed it’s time to combine the two. Sift the dry goods into the egg whites 1/3 at a time.
Carefully fold together until both are incorporated fully.
Line baking pans with silpat mats. If you don’t have silpat mats you can use partchment paper. Use a piping bag with a round tip to pipe the cookies onto the tray. Pipe into 1 inch rounds 4X6 onto the trays.
Once the cookies are on the tray bang them lightly against the counter top to release any air bubbles. Don’t be shy about the banging either. If you don’t get all the air bubbles out the tops can end up cracking during the baking process.
Now you have to play the waiting game. Leave the trays on the counter and let the cookies dry out. You want to leave them for at least 45 minutes, longer if you live somewhere hot and humid. You should be able to touch the tops and not leave finger prints or smudge the cookies.
While the cookies are drying you can mix up your filling. Take your chocolate and chop it into small pieces. Place those into a bowl.
Take your butter and cube into small pieces as well.
Take your cream and heat it in the microwave for 60 seconds. Pour the hot cream over the chocolate.
Add the butter in and stir until its all combined. Allow this to chill in the fridge for 30 minutes until firm. Remove that from the fridge and allow it to come to room temperature.
Bake one sheet at a time at 350 °F or 177 °C. Bake the cookies for 7 minutes and then rotate the tray and bake for another 7 minutes.
Remove the tray from the oven and let the cookies cool for 1 minute before transferring to a cooling rack. You will know that you’ve done everything right if the tops are smooth and a base called a foot has appeared.
Once the cookies are cooled and the filling is at room temperature you can start building your sandwiches. Pair the cookies up and pipe the filling onto one half of the pair. Gently press the two halves together.
Serve these fancy little sandwich cookies at your next dinner party and wow all your guests.
Makes 36 Macaroons
Fat 8.7 g
Sat Fat 3.9 g
Cholest 12.5 mg
Sodium 45.5 mg
Carb 19.2 g
Fiber 1.2 g
Sugar 16.5 g
Protein 2.3 g