Delicious Christmas - Chocolate Macaroons



  • 1 cup almonds
  • 3 1/2 ounces bittersweet chocolate
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 3/4 cup sugar
  • 1 tablespoon unsalted butter

  • 1 3/4 ounces bittersweet chocolate
  • 9 tablespoons crème fraiche or heavy cream

Cooking Instructions :

  • Preheat the oven to 275°F (135°C).
  • Toast the almonds on a baking sheet until browned, about 5 minutes.
  • Remove, but leave the oven on. When cool, grind the almonds to a fine powder in a food processor.
  • In a small saucepan over very low heat, melt the 3 1/2 ounces chocolate with the vanilla.
  • In the bowl of an electric mixer on slow speed, mix the egg white, almonds, and sugar until well blended.
  • With the machine still running, add the melted chocolate mixture, and continue beating until thoroughly blended.
  • Butter a baking sheet (or line with cooking parchment paper, then butter the paper).
  • Spoon the batter onto the baking sheet, allowing 1 heaping tablespoon of batter for each macaroon.
  • Bake just until the macaroons are set, 15 to 18 minutes.
  • They should be slightly firm but not dry. Transfer the macaroons to a rack to cool.
  • Meanwhile, prepare the filling. In a small saucepan over very low heat, melt the 1 3/4 ounces chocolate.
  • Add the crème fraiche or heavy cream and stir until well blended. Set aside to cool.
  • When the macaroons and the filling have cooled, spread a heaping tablespoon of the filling on half the macaroons, and cover each with a second macaroon making a sort of sandwich.
  • The macaroons may be served immediately, though they are best if they sit for a few hours.

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