Recipe by Eli Valero

Macarons

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Macarons
Parve Parve
Hard Hard
10 Servings
Allergens

Contains

- Egg - Tree nuts
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Yields approximately 50 macarons

Ingredients

Macarons

  • 7 egg whites

  • 3/4 cup sugar

  • brown food coloring powder (add by the teaspoon until desired color is achieved)

Chocolate Ganache

Directions

1.

Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with parchment paper.

2.

Whip the egg whites and sugar together until stiff. Add food coloring, confectioners’ sugar, and almond flour and combine into a stiff dough. Transfer dough to a pastry bag and pipe two-inch (five-centimeters) circles of dough onto prepared baking sheet. Bake for 15 minutes.

3.

While the macarons are baking, combine the cream and melted chocolate and let cool.

4.

When the macarons are cool, make sandwiches of two cookies held together with the ganache. Enjoy!

Tips:

1. You can never overbeat egg whites for macarons.

2. Macarons don’t always work. You never know when they’re going to crack. Heat and humidity can wreak havoc on the process.

3. Use only top-quality European chocolate, such as Callebaut, for the ganache.

Notes:

These can be stored at room temperature for up to two days if your filling is parve. Line an airtight container with paper towel before adding macarons. Otherwise, they should be stored in the refrigerator for up to a week. They can be frozen for six months, wrapped individually and then placed in a freezer bag for best results.

Recipe tags

chocolate classic desserts Eli Valero freezer friendly macarons
Macarons

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