Chocolate Macaroon Crust Recipes

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CHOCOLATE MACARON RECIPE



Chocolate Macaron Recipe image

How to make crispy, crunchy, chewy chocolate macarons! Delicate little cookies filled with chocolate ganache. Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems.

Provided by Elizabeth Marek

Categories     Dessert

Time 1h8m

Number Of Ingredients 12

50 grams almond flour
114 grams powdered sugar
7 grams cocoa powder
57 grams egg whites (aged overnight in the fridge and brought to room temperature)
1/8 teaspoon cream of tartar
28 grams granulated sugar
1/2 teaspoon vanilla extract
1 pinch salt
2 ounces heavy cream
2.5 ounces chocolate (semisweet, milk or dark)
1/2 teaspoon vanilla
1/8 teaspoon salt

Steps:

  • Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
  • Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.
  • Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
  • Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.
  • Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
  • Add the vanilla to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.
  • Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
  • Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
  • Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
  • Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed
  • Drop the pan onto the table 5-6 times from about 5" above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
  • Allow to dry, uncovered until a crust forms on the surface. About 30 minutes - 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
  • Bake at 320ºF for about 14-15 minutes or until lightly browned. If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
  • Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container.
  • Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.

Nutrition Facts : Calories 81 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 40 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 cookie

CHOCOLATE MACAROON BARS



Chocolate Macaroon Bars image

Here's a nice Christmas treat that takes very little effort. The classic combination of chocolate and coconut is timeless.-Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 8

2 cups chocolate wafer crumbs
6 tablespoons confectioners' sugar
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3-3/4 cups sweetened shredded coconut
1 cup sliced almonds, toasted
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream

Steps:

  • In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 146 calories, Fat 9g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MACAROON PIE



Chocolate Macaroon Pie image

Chocolate Macaroon Pie - this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It's the perfect mixture of decadent chocolate and coconut - this pie is always a hit!

Provided by Dorothy Kern

Categories     Dessert

Time 1h

Number Of Ingredients 8

2/3 cup all purpose flour (may substitute 1:1 GF All Purpose Flour)
5 1/2 cups shredded sweetened coconut
1/2 teaspoon salt
1 14 ounces can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)
2 cups semi-sweet or dark chocolate chips ((about 12 ounces))
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°F. Spray a 10" tart pan (with removable bottom) with nonstick cooking spray. Place your tart pan on a cookie sheet to avoid spilling in your oven.
  • Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
  • Bake for 20-25 minutes, or until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
  • To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave about 2 minutes, or just until it starts to bubble slightly (but don't let it come to a full boil). Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crust.
  • Let it sit at room temperature until cool and set. You can make this up to 2 days ahead and store covered in the refrigerator but allow it to come to room temperature before serving.

Nutrition Facts : ServingSize 1 /10 Slice of Pie, Calories 436 kcal, Carbohydrate 57 g, Protein 7 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 129 mg, Sodium 2061 mg, Fiber 2 g, Sugar 40 g

COCONUT CREAM PIE WITH CHOCOLATE MACAROON CRUST



Coconut Cream Pie with Chocolate Macaroon Crust image

Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 11

1 teaspoon gelatin
2 cups unsweetened coconut milk
1 cup sugar
1 teaspoon pure coconut extract
Pinch of coarse salt
3 tablespoons cornstarch
3 large egg yolks
2/3 cup unsweetened shredded coconut
Chocolate Macaroon Crust
1 cup heavy cream, whipped
1 cup toasted shaved coconut, or as desired, for garnish

Steps:

  • In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes. In a medium saucepan, whisk together coconut milk, sugar, gelatin mixture, coconut extract, and salt. Bring to a boil over medium heat, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk egg yolks with cornstarch until combined.
  • Slowly whisk one-fourth of the hot-milk mixture into egg yolks; return to saucepan. Cook, whisking constantly, until the mixture returns to a boil, about 1 minute. Stir in shredded coconut. Transfer to a large bowl; let stand 15 minutes.
  • Pour filling into the prepared crust. Refrigerate until set, at least 4 hours, and up to overnight. Spread whipped cream on top; garnish with toasted coconut, if desired.

CHOCOLATE MACAROON CRUST



Chocolate Macaroon Crust image

Use this recipe to make our Coconut Cream Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 6

2 ounces semisweet chocolate, melted
2 tablespoons unsalted butter, room temperature
6 tablespoons sugar
1 1/2 cups shredded unsweetened coconut
Pinch of coarse salt
Nonstick cooking spray

Steps:

  • Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
  • Press mixture into bottom and all the way up sides of prepared pieplate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.

COCONUT CREAM PIE WITH MACAROON PRESS-IN CRUST



Coconut Cream Pie With Macaroon Press-In Crust image

A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.

Provided by Briana Holt

Categories     Chocolate     Dessert     Kid-Friendly     Wheat/Gluten-Free     Coconut     Healthy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9" pie

Number Of Ingredients 23

Crust:
Nonstick vegetable oil spray
1 large egg white
1 3/4 cups unsweetened shredded coconut
1/4 cup sugar
2 tablespoons unsalted butter, room temperature
1/4 teaspoon kosher salt
2 ounces bittersweet chocolate, melted, slightly cooled
Custard and assembly:
2 wide strips lime zest
1 pandan leaf (optional)
1 3/4 cups whole milk
3/4 cup unsweetened coconut milk
1/4 cup raw skin-on almonds, coarsely chopped
2 tablespoons unsweetened shredded coconut
2 ounces bittersweet chocolate, melted, slightly cooled
3 large egg yolks
1/4 cup cornstarch
1/4 teaspoon kosher salt
1/2 cup plus 2 tablespoons sugar
2 tablespoons chilled unsalted butter
1 teaspoon fresh lime juice
1 1/2 cups heavy cream

Steps:

  • Crust:
  • Preheat oven to 325°F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15-20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.
  • Custard and assembly:
  • Bring lime zest, pandan leaf (if using), milk, and coconut milk to a simmer in a medium saucepan. Cover and let sit off heat 30 minutes.
  • Meanwhile, toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool. Toast coconut on same baking sheet, tossing once, until edges are golden, about 4 minutes.
  • Stir almonds into melted chocolate in a small bowl. Spread in an even layer on a sheet of parchment paper. Sprinkle toasted coconut over chocolate almonds and chill until firm, 8-10 minutes. Coarsely chop, then cover and chill.
  • Pluck out lime zest and pandan leaf from milk mixture; discard. Return milk mixture to a simmer. Whisk egg yolks, cornstarch, salt, and 1/2 cup sugar in a medium bowl to combine. Whisking constantly, gradually add 1/2 cup milk mixture to egg mixture. Whisking constantly, add egg mixture to milk mixture in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding). Remove from heat and whisk in butter and lime juice.
  • Scrape custard into crust and press a piece of plastic wrap against surface. Chill until set, about 2 hours.
  • Just before serving, whip cream and remaining 2 tablespoons sugar in a small bowl to medium-stiff peaks. Spoon over custard, leaving about a 1" border, and swirl decoratively. Scatter chocolatealmond mixture around perimeter.
  • Do ahead:
  • Pie (without whipped cream) can be made 3 days ahead; keep chilled.

CHOCOLATE TART WITH COCONUT MACAROON CRUST



Chocolate Tart With Coconut Macaroon Crust image

This rich tart tastes like a Almond Joy candy bar. From Cooking Pleasures Magazine. Chill time 4 hours, standing time 30 minutes not included in prep time.

Provided by LMillerRN

Categories     Tarts

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups flaked coconut
1 cup crumbled shortbread cookie
1/4 cup unsalted butter, melted
3/4 cup whipping cream
8 ounces semisweet chocolate, chopped
1/8 teaspoon almond extract
2 tablespoons toasted slivered almonds

Steps:

  • Heat oven to 350. In a medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
  • Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
  • Meanwhile place whipping cream and chocolate in med microwave safe bowl. Microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge.
  • Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
  • Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.

Nutrition Facts : Calories 355.7, Fat 34.5, SaturatedFat 22.4, Cholesterol 45.8, Sodium 61.7, Carbohydrate 17.9, Fiber 6.6, Sugar 6.2, Protein 5.1

MACAROON PIE CRUST



Macaroon Pie Crust image

Passover pie crust recipe being posted in response to a request. This recipe is originally found in the 'I Can't Believe It's Kosher' cookbook.

Provided by Ducky

Categories     Dessert

Time 12m

Yield 1 pie crust

Number Of Ingredients 4

1 1/3 cups macaroons, crumbled (can do in food processor)
1/2 cup margarine, cut into 8 pieces
1/4 cup sugar
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 375 degrees F.
  • In food processor, combine all ingredients and process until well blended.
  • Press into bottom and sides of ungreased 9-inch pie pan.
  • Bake 7 minutes or until golden brown.
  • Cool completely before filling.

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