Chocolate? who doesn’t like chocolate. In this recipe I made chocolate Macaroons and sandwiched them with Nutella.
1 1/2 cup almond flour (King Arthur Flour)
1 cup confectioners sugar
3 egg whites
1/2 cup of sugar
1/3 cup cocoa powder
3 tablespoons water
pinch of cream of tarter
pinch of salt
Chocolate Ganache or Nutella
Prep a cookie sheet with parchment paper. Using a 1 1/2″ template draw 20 circles on the parchment paper (curve side up) Then flip over onto the cookie sheet
Place the almond flour, confectioners sugar and cocoa powder into a food processors and blend allowing the mixture to crumble finely about 30 seconds then sift into a medium bowl removing any lumps, set aside. In a sauce pan add the sugar, and water stirring over a medium heat allowing the sugar to dissolve. Bring to a boil allowing the mixture to reach 235 degrees, then remove from the heat and set aside. In a stand mixer at high speed add the egg whites, cream of tarter and salt whip until it becomes somewhat stiff. Add in the sugar mixture at a steady stream developing a meringue with soft peaks. Fold the almond mixture into the meringue until incorporated, do not over fold. Place the batter into a pastry bag with a 1/2″ opening and from the center of the circles dispense the batter allowing it to run to the outlined edge. Tap the cookie sheet on the counter several times to flatten the tops somewhat. Place the cookie sheets on the counter and allow them to rest for approximately 1 hour. Pre-heat your oven to 275 degrees then bake in the center of the oven for 20 – 25 minutes. Once slightly cooled place onto a cooling rack. Once cooled apply your filling onto the flat surface of a cookie then apply a second cookie to form a sandwich. Sprinkle with a little cocoa powder.
Enjoy
Chef Brian Klauss
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