Chocolate Macaroons With Chocolate Filling Recipe

Name: Chocolate Macaroons With Chocolate Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Filling; 2/4 cup whole milk; 5 tablespoons unsalted butter; 8 ounces bittersweet (not unsweetened) or semisweet chocolate,finely chopped.; Best Dark Chocolates: Santander and Scharffen Berger; Macaroons; 1 1-pound box powdered sugar; 2 cups whole blanched almonds; 6 tablespoons unsweetened cocoa powder; 3/4 cup egg whites (about 6 large eggs)

Servings: persons

1
To make the chocolate filling, Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.
2
To make the macaroons:
3
1. Preheat oven to 400u00b0F. Line 2 large baking sheets with parchment paper. Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. Grinding nuts with the powdered sugar keeps the mixture from becoming an oily paste
4
2. Add cocoa and blend 1 minute more. Using an electric mixer beat egg whites in large bowl until stiff and not dry. Fold the almond-cocoa mixture into the beaten egg whites in 4 additions, making thick and sticky batter.
5
3. Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe walnut-size mounds of batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly).
6
4. Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
7
5. 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, to make a sandwich. Repeat with remaining macaroons and filling.
8
Allow the macaroons to sit on the counter for an hour or so to allow the chocolate filling to soften some, so it is easier to spread.
9
Arrange macaroons on platter. Cover; chill at least 2 hours and up to 1 day. Serve cold.

1080

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Chocolate Filling, 2/4 cup whole milk, 5 tablespoons unsalted butter, 8 ounces bittersweet (not unsweetened) or semisweet chocolate,finely chopped., and more.

Yes, Chocolate Macaroons With Chocolate Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Macaroons With Chocolate Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions