Chocolatepecan Macaroons Recipes

PECAN CHOCOLATE MACAROONS

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. In large bowl, mix coconut, pecans, condensed milk, vanilla and salt until well blended. Onto cookie sheets, drop mixture by rounded tablespoonfuls 1 inch apart.
• Bake 15 to 18 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In container, microwave dipping chocolate uncovered on High about 1 minute, stirring once, until chocolate can be stirred smooth. Let stand 1 to 2 minutes. Dip bottoms of macaroons in melted chocolate; tap off excess. Place on waxed paper; let stand until set.

CHOCOLATE/PECAN MACAROONS

Steps:

• PREP/PREPARE
• THE MACAROONS
• Gather your ingredients (Mise en Place).
• Add the coconut, honey, and egg whites to a large bowl.
• Mix until combined.
• Place a rack in the middle position, and preheat the oven to 350f (180c).
• Place a piece of parchment paper on a baking sheet.
• Take 1.5 ounces of the coconut material and press into a 3-inch circle.
• Chef's Tip: Since the mixture is rather wet, and the liquid will settle to the bottom of the bowl, you should give it a quick mix every time you make a new macaroon.
• Repeat for the remaining coconut.
• Place into the preheated oven and bake until golden, about 12-15 minutes.
• THE FILLING
• Gather your ingredients (Mise en Place)
• Add the cream to a small saucepan, and bring up to a simmer.
• Remove the pan from the heat and add the chopped chocolate, and butter.
• Gently stir the mixture until fully incorporated.
• Add the chopped pecans, and stir to incorporate.
• Chef's Note: Allow the mixture to cool on the countertop for 15 minutes.
• Spread some of the chocolate mixture onto one of the macaroons.
• Place another macaroon on top.
• Chef's Note: Repeat for the other macaroons.
• PLATE/PRESENT
• Place on a plate, along with some good hot coffee, and stand back. Enjoy.
• Keep the faith and keep cooking.

CHOCOLATE PECAN MACAROONS

Steps:

• Preheat oven to 325 degrees.
• Combine first 4 ingredients in a large bowl, stir with a whisk. Add egg whites, 1 at a time, beating with a mixer at medium speed until combined, scraping bowl occasionally.
• Add vanilla, and beatt well. fold in pecans.
• Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
• Bake at 325 for 15 minutes or until dry on the surface and centers are soft. Remove from oven, cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula.

CHOCOLATE MACARONS

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
• Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
• To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

MACARONS

Steps:

• Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
• Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
• Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.
• Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
• Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
• To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
• Once finished, the macarons will improve with an overnight rest in the fridge.