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Chocolate-Filled Almond Macaroons Recipe

These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook." Photo credit: Ben Fink

  • yield: Makes about 36 cookies

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Ingredients

  • 1 3/4 cups Ganache
  • 1 (8-ounce) can almond paste (1 cup)
  • 6 tablespoons sugar, plus extra for sprinkling
  • 1 teaspoon almond extract
  • 1/2 teaspoon coarse salt
  • 2 large egg whites, lightly beaten, room temperature

Directions

  1. Step 1

    Line two baking sheets with parchment paper or nonstick baking mats; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat together almond paste and sugar on medium-high until almond paste breaks down and mixture is well combined, 3 to 5 minutes. Scrape down sides of bowl. Add almond extract and salt; beat until well combined.

  3. Step 3

    With the mixer running, add egg whites, 1 teaspoon at a time, beating well and scraping down the sides of the bowl after each addition. The batter should be smooth and thick enough to pipe.

  4. Step 4

    Preheat oven to 325 degrees.

  5. Step 5

    Transfer batter to a pastry bag fitted with a No. 4 (1/2-inch) pastry tip. Holding pastry tip about 3/4 inch above the parchment paper on prepared baking sheet, pipe a quarter-size round of batter onto parchment paper. Lift the bag off the batter a slight sideways jerking motion of your hand, producing a flat, rather than pointy, top on the cookie. Continue piping cookies about 1 inch apart, trying to finish with as small a peak as possible to leave tops rounded and smooth. Wet a finger with warm water to smooth out any remaining peaked tops; sprinkle generously with sugar. Let stand at room temperature 15 to 20 minutes so that a thin, crisp crust develops on outside of each cookie.

  6. Step 6

    Transfer baking sheets to oven and bake, rotating baking sheets top to bottom and back to front two-thirds through, until set but not browned and still gooey in the centers, 18 to 20 minutes. Transfer baking sheet to a wire rack; let cookies cool on baking sheets for 10 minutes. Transfer cookies to wire rack to cool completely.

  7. Step 7

    To fill cookies, place 1 teaspoon ganache on the bottom of one cookie, sandwich with the flat side of a second cookie. Repeat process with remaining ganache and cookies.

Source
The Martha Stewart Show, April 2010

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Reviews (5)

  • 16 Nov, 2011

    If you quarter the recipe of ganache, you'll have 1 3/4 cups, exactly what the macaron recipe calls for. Use any extra as a dipping sauce for fruit.

  • 8 Jun, 2010

    The cookie recipe in the SoNo Baking Company Cookbook (p. 76-77) specifies that you will need "1/4 recipe Ganache (page 169)" for filling these cookies.

  • 7 Jun, 2010

    Yes, the ganache recipe can be cup by 3/4's. I dont get why they made such a large batch. Even 1/4 of the recipe is more than needed. But it does taste great.

  • 7 Jun, 2010

    I think the ganache recipe needs to be scaled down. To make 36 cookies with 1 teaspoon of ganache each requires about 3/4 cup of ganache, a cup at most. However, the ganache recipe, as given, makes 7 cups. We all love chocolate, but that's a lot!

  • 7 Jun, 2010

    Need the Ganache on the same page.