Chocolate Ganache Filled Macaroons Recipes

CHOCOLATE GANACHE FRENCH MACARONS

Steps:

• Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one.
• Using a food processor, pulse the powdered sugar and almond flour until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
• In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
• Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
• Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
• Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
• Lightly dust the cocoa powder over the top of the macarons.
• Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anyting getting on your finger.
• Preheat the oven to 280 degrees (F).
• Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 3 minutes. 13 minutes in total.
• Remove from oven and allow to cool completely on the cookie sheet.
• If the macarons were baked correctly they should easily peel off of the silicone mat.
• In a small saucepan heat the heavy cream over medium heat.
• When the cream comes to a light boil turn off the heat and add the chocoalte chips. Allow to sit for 5 minutes.
• Use a whisk to slowly stir the ingredients together until the chocolate is fully melted.
• Transfer the ganache to a small bowl and cover the surface of the ganache with plastice wrap. Place in fridge until fully cooled and thick.
• Transfer the ganache to a piping bag and pipe your desired amount onto the inside of a macaron shell. Sandwhich another macaron shell on top.

CHOCOLATE GANACHE-FILLED MACAROONS

Steps:

• Heat oven to 325ºF.
• Combine coconut, sugar and salt in large bowl. Add egg whites and extract; mix well.
• Drop coconut mixture into 32 mounds on parchment-covered baking sheet, using about 1 Tbsp. coconut mixture for each mound. Press indentation into center of each.
• Bake 20 min. or until edges are golden brown. Cool completely on baking sheet. Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool.
• Spoon melted chocolate into resealable plastic bag; snip small piece off one bottom corner of bag. Use to fill centers of macaroons; top with nuts.

GANACHE FILLED COCONUT MACAROONS

Steps:

• Preheat oven to 325 if using a convection oven preheat to 300. Line baking pans with parchment paper.
• In large bowl combine coconut, sweetened condensed milk, vanilla and salt. Toss to evenly coat coconut with the sweetened condensed milk and vanilla. Set aside.
• In mixer bowl combine room temperature egg whites and sugar. Using preferably a stand mixer, beat on high speed till stiff peaks form.
• Now gently fold the egg whites into the coconut mixture. DO NOT OVER MIX
• Preferably using a cookie scoop, drop scoop fulls onto parchment lined baking sheets. With your thumb make indentations into the center of each bound.
• Bake for 20 to 25 minutes or until light golden brown. Allow macaroons to cool before removing from parchment. I just slide the parchment off the baking sheet if I need to use the sheet again.
• Ganache- combine sweetened condensed milk and chocolate chips into a small sauce pan, Cook and stir over medium low heat just till all the chocolate is melted. Remove from heat and add vanilla and mix in well. Top each fully cooled macaroon with a spoon full of ganache. If they don't just all get gobbled up store in air tight container.
• Optional method of making Ganache, Place chocolate chips in a glass or metal bowl, set aside. In small sauce pan bring cream to a boil. Pour over chocolate chips, cover and let sit for 10 minutes. Whisk till smooth and add vanilla. This is only stable at room temp for a max of 48 hours, so you only want to use this method if your macaroons are going to be eaten in that time. Macaroons do not do well in refrigeration. But I wanted you to have the recipe for typical ganache.

CHOCOLATE GANACHE

Steps:

• Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.