In celebration of National Macaroon Day  Julia decided that it’s time to dive into making them.  Macaroons, aka as Macarons, is a cookie that is normally served as a sandwich of two with frosting in the center.  The best part of these cookies is there is so much you can do with it.  The worst part is it is one of the most difficult types of cookies to make.

We made a chocolate version and a multicolor version.  Make your favorite cookies or make both!  Go giant, or normal size, just plan a good amount of time in the kitchen.

This chocolate macaroon is stuffed with chocolate ganache and chocolate butter cream.  It’s decadence will win over any chocolate lover over.

7,758 Calories

DIY GIANT CHOCOLATE MACAROON
 
Prep time
Cook time
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This chocolate macaroon is stuffed with chocolate ganache and chocolate butter cream. It's decadence will win over any chocolate lover over.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 1
Ingredients
  • 1 Bag Confectioners Sugar
  • 1 Bag of Almond Flour
  • 6 Tbsp Cocoa Powder
  • 1 Tsp Salt
  • 6 Eggs, Room Temperature
  • 6 Tbsp Sugar
  • 2 Pinches Cream of Tartar
Butter Cream
  • 2 Cups Confectioners Sugar
  • 3 Sticks Butter, Room Temperature
  • 1 tsp Salt
  • 2 Tbsp Cocoa Powder
Ganache
  • 8 oz Bitter Sweet Chocolate
  • 1 Cup Heavy Cream
  • ½ Stuck Butter, Room Temperature
THINGS YOU’LL NEED:
Instructions
  1. In a food processor combine the confectioners sugar, almond flour, cocoa powder, and salt. Sift the dry ingredients and set aside.
  2. Using a stand mixer, with a whisk attachment, whisk egg whites for one minute. Add in cream of tartar and beat for two more minutes. Add sugar in at slow speed and then whisk at full speed. The merengue is done when it look white and silky with a fluffy consistency.
  3. Slowly fold in the dry ingredients into the merengue, ¼ at a time. Make sure not to add too much.
  4. Put batter into a piping bag.
  5. On a prepared baking sheet, with parchment or silicone mats, pipe your cookies.
  6. Bake at 285°F for one hour. Let cool entirely. (Regular size cookies - cook for less time)
  7. While cooling, make the butter cream by whisking room temperature butter with stand mixer. Add confectioners sugar and heavy cream. To thicken add more sugar and to loosen up add more heavy cream. Put in a piping bag and set aside.
  8. Make chocolate ganache by heating heavy cream on the stove top until it boils. Chop chocolate and place in a medium bowl. Pour boiling heavy cream in the bowl and add the room temperature butter. Let sit for 1 minute. Stir until well combined. Let the chocolate set in the fridge for 30 minutes.
  9. Place a cookie upside down, pour on the ganache, then pipe the butter cream within, and place another cookie on top. Let set 24 hours before diving in to make sure it stays together.
Hellthy Nutritional Information
Serving size: 1 Calories: 7,758 Fat: 484 Saturated fat: 172 Unsaturated fat: 7 Trans fat: 0 Carbohydrates: 796 Sugar: 602 Sodium: 314 Fiber: 63 Protein: 149 Cholesterol: 490

This multi color version of the macaroon is absolutely beautiful.  At this point you can go in any direction you’d like.  Pick your favorite colors and get creative.

6,647 Calories

DIY GIANT RAINBOW MACAROON
 
Prep time
Cook time
Total time
 
This multi color version of the macaroon is absolutely beautiful. At this point you can go in any direction you'd like. Pick your favorite colors and get creative.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 1
Ingredients
  • 1 Bag Confectioners Sugar
  • 1 Bag of Almond Flour
  • 1 Tsp Salt
  • 6 Eggs, Room Temperature
  • 6 Tbsp Sugar
  • 2 Pinches Cream of Tartar
Butter Cream
  • 2 Cups Confectioners Sugar
  • 3 Sticks Butter, Room Temperature
  • 1 tsp Salt
THINGS YOU’LL NEED:
Instructions
  1. In a food processor combine confectioners sugar and almond flour. Sift the dry ingredients and set aside.
  2. Using a stand mixer with a whisk attachment whisk egg whites for one minute. Add in cream of tartar and beat for two more minutes. Add sugar in at slow speed and beat. The merengue is done when it looks white and silky with a fluffy consistency.
  3. Slowly fold in the dry ingredients into the merengue, ¼ at a time. Make sure note to add too much.
  4. Place the batter into separate bowls and stir in food dyes. Put batter into the piping bags.
  5. On a prepared baking sheet, with parchment of silicone mats, pipe your cookies.
  6. Bake at 285°F for one hour. Let cool entirely.
  7. While cooling, make the butter cream by whisking room temperature butter in the stand mixer. Add confectioners sugar and heavy cream. To thicken add more sugar and to loosen up add more heavy cream.
  8. Place a cookie upside down, pipe the butter cream within, and place another cookie on top. Let set 24 hours before diving in to make sure it stays together.
Hellthy Nutritional Information
Serving size: 1 Calories: 6,647 Fat: 420 Saturated fat: 133 Unsaturated fat: 7 Trans fat: 0 Carbohydrates: 688 Sugar: 601 Sodium: 297 Fiber: 51 Protein: 124 Cholesterol: 485

 

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