I have started of late to comment what I am doing when I sit to write these posts. My wife and I are watching the Grammy’s. The artistry truly crosses all cultural divides. Music is a common bond for all humanity even if we like different types of music. Food too is an opportunity to find commonality, that which binds, not separates. I do not mean to get to philosophical but “why can’t we all just get along?” I am so discouraged with the bitterness in American politics today. Can’t we hold on to those things that make us unique and appreciate the uniqueness in all of us. Or can I simply offer you these cookies and show you How to Make Chocolate Filled Almond Macarons? We would all get along just fine if we tasted these cookies.
These macarons were my first attempt to make a macaron cookie. I am searching for gluten free recipes and quickly learned that macarons fit the bill. The second challenge is that until recently I have been quite nut averse. That is changing. I am challenging myself to explore different foods. I now drink almond milk almost daily. I have now used almond flour for a couple of recipes and for these cookies. It works so well. I did not notice, nor would you, that the flour was a nut flour. Amazing. The biggest challenge for me will be to eat nuts in there pure form.
I also learned when looking up recipes for these cookies that they were actually called macarons and not macaroons. MACARONS specifically refers to a meringue based cookie made with almond flour and egg whites. Then it is combined with both granulated and powdered sugar. This is such a delicate cookie. It is not an easy to cookie to start to learn to cook with. It is quite hard to get the cookie to stay smooth and not to crack. Regardless, the cookie has great texture and great flavor. The chocolate filling accented with coffee (which was also in the cookie) takes these cookies over the top.
The cookie cast of characters.
The stages of making the cookie dough.
The cookies squeezed onto the baking tray and then baked.
The filling ingredients and the melding of the chocolate and sugar.
The final How to Make Chocolate Filled Almond Macarons plated.
How to Make Chocolate Filled Almond Macarons
- 3 Whole Egg Whites Yolk Separated
- 1/4 Cup White Sugar
- 2 Cups Confectioners Sugar
- 1 Cup Almond Flour
- 1 Tbsp Instant Coffee
- 1 Cup Chocolate Chips
- 1 Tbsp Instant Coffee Grounds
- 1/4 Cup Coconut Milk
In a bowl of a standing electric mixer, beat egg whites with granulated sugar, until it begins to rise and hold its shape.
Mix the powdered sugar and almond flour to get rid of any lumps.
Pour the instant coffee into the almond flour. Stir to combine all ingredients together.
Stir in dry ingredients into egg whites. Be sure not to overmix the ingredients, it should slide off spatula, but not be too runny.
Pour the entire mixture into a pastry bag.
Line a baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent the cookies from cracking. Let macarons sit at room temperature for about 20 minutes, they will create a bit of a shell, also helps prevent cracks on top.
Bake macarons at 300F for 12-15 minutes, they are ready when they no longer stick to parchment paper.
Heat coconut milk to a near boil. Add in the chocolate chips and instant coffee and whisk everything until chocolate is completely melted. Let the chocolate ganache harden a little.
Fill the pastry bag with the chocolate ganache. Pipe the chocolate onto one of the macron pieces and cover it with the other piece. Keep macarons refrigerated until ready to serve.