Macaron, Macaroon

Happy Holidaze!





This Christmas I got my craft on with Alia and made homemade stockings( Noah helped too). One of the things I stuffed them with is homemade Chocolate Macaroons! My dad is gluten free so these were the perfect cookie to gift him. This was my first attempt at them so they weren't as uniform as I wanted them to be but I learned a lot about their consistency and how to get them right for the future...

Preheat oven to 350º F

Chocolate Macaron Batter

2 cup powdered sugar
1 cup powdered almonds (pulverized aka almond flour)
6 tablespoons unsweetened baking cocoa
4 large egg whites at room temperature
10 tablespoons granulated sugar

Line two baking sheets with parchment paper

In a small bowl mix together the powdered sugar with the almond powder so it isn't all lumpy. I lump you.



In a bigger bowl use an electric mixer, beat the egg whites until they begin to rise and start to peak. While whipping, beat in the granulated sugar until very stiff and firm. Don't be afraid to go all the way to 7 on the mixer. It gives you a great hand massagie. It takes about 2 minutes.

Then you fold the dry ingredients, slowly adding the dry mixture with on of those rubber spatulas. When the mixture is just smooth stop folding and scrape the batter into a large zip lock or if you are profesh a pastry bag.



Make small circles and try to be even. This batter really takes to the shape that you pour.

Bake them for about 15 and remove from baking sheet. A good trick I tried is to actually pour cold water under the wax paper. It helps them come off nice and easy.

Make any kind of filling you want. I kept it simple. I just made a vanilla cream frosting with a stick of butter some powdered sugar whipping cream and vanilly. I winged it to taste.




Let cookies cool and then make sandwiches.













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