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Chocolate Macarons with Caramel Cream



Prepare the Macarons

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
2. Combine the confectioners’ sugar, powdered almonds, and cocoa in a blender or food processor. Blend or process until there are no lumps.
3. In a medium bowl, beat the egg whites until they begin to rise, hold their shape, and soft peaks form. While whipping, beat in the sugar until very stiff and firm, about two minutes.
4. Using a spatula, carefully fold the ground almonds, confectioners’ sugar, and cocoa combination into the beaten egg whites.
5. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into  a pastry bag  with  a plain half-inch tip. Pipe the batter on the prepared baking sheets in one- to one- and- a- half-inch circles (about one tablespoon each of batter), evenly spaced at least  one and a half inches apart to allow for expansion. Tap  the baking sheet several  times firmly on the countertop to flatten the macarons.
6. Bake for 16-18 minutes. Let cool completely, and then remove from baking sheet.

Prepare Caramel Cream

1. Heat whipped topping in a small saucepan over high heat. Bring to a boil.
2. Add the corn syrup and butter or margarine and stir until smooth, then remove from heat.
3. Refrigerate for 15 minutes until desired consistency for spreading is achieved.
4. To assemble the macarons, spread filling on one macaron and top with a second macaron.



*To make a chocolate  filling, melt 4 ounces of finely chopped semisweet chocolate  with the caramel cream.

*For vanilla macarons, omit the cocoa powder and replace with 4 tablespoons of confectioners’ sugar.

*For coffee macarons, grind  1 tablespoon of instant coffee together with the confectioners’ sugar, almond powder, and cocoa in the food processor.