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French Macaroons with Bittersweet Chocolate Ganache

Looking for a delicious dessert? Then check out these tasty macaroons with chocolate ganache sandwiched between two cookies.

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Member Reviews ( 4 )

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Prep Time 1 hr 40 min
Total Time 0 min
Servings 20

Ingredients

3: egg whites

1 1/4: cups blanched whole almonds (about 7 oz)

1 1/2: cups powdered sugar

1/4: teaspoon salt

1/2: teaspoon Betty Crocker® red gel food color

3: tablespoons granulated sugar

Ganache

1/4: cup whipping cream

1: teaspoon light corn syrup

2: oz bittersweet or semisweet baking chocolate, finely chopped

1: tablespoon butter, softened

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Directions

1 Fill small bowl half full with hot water. Place egg whites in custard cup or another small bowl; place in bowl of water, making sure water doesn’t get into the egg whites. Let stand about 3 minutes or until egg whites reach 75°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mats.
2 In blender, place almonds and 1/4 cup of the powdered sugar. Cover; blend on high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very finely ground. Place strainer over medium bowl. Using rubber spatula, press almond mixture through strainer into bowl. Return any almonds left in strainer to blender; add 1/4 cup of the remaining powdered sugar. Cover; blend on high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very finely ground. Press almond mixture and remaining 1 cup powdered sugar through strainer into bowl; set aside. Discard any remaining large almond pieces.
3 In another bowl, beat egg whites, salt and food color with electric mixer on high speed just until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating on high speed 1 to 2 minutes or until soft peaks form. Using rubber spatula, fold about half of the almond mixture into egg white mixture until completely incorporated. Fold in remaining almond mixture.
4 Spoon batter into decorating bag fitted with 1/2-inch plain tip. Pipe batter in 20 (1 1/2-inch) circles onto each cookie sheet about 1 1/2 inches apart. If tops have a peak, wet fingertips lightly on damp paper towel and press down to flatten. Tap bottom of cookie sheet on counter a few times to flatten cookies. Let stand uncovered at room temperature 30 minutes to allow a light crust to form on tops.
5 Heat oven to 300°F. Bake one pan at a time 17 to 18 minutes or until tops look set. Cool on pan on cooling rack at least 10 minutes. With metal pancake turner, remove cookies to cooling rack.
6 In 2-cup glass measuring cup, microwave cream and corn syrup uncovered on High 1 minute. Stir in chocolate and butter until chocolate is melted. Let stand about 30 minutes. Cover; refrigerate about 30 minutes or until spreading consistency.
7 For each sandwich cookie, spread about 1 teaspoon ganache on bottom edge of 1 cookie. Top with a second cookie. Store tightly covered.

EXPERT TIPS

Expert Tips

Tint the cookie dough with green food color. In step 6, add 1 tablespoon finely chopped fresh mint leaves to heated cream mixture; let stand 30 minutes. Place fine strainer over medium bowl. Using back of wooden spoon, press mint mixture through strainer into bowl; discard mint. Return cream mixture to measuring cup. Microwave on High 1 minute. Continue with ganache as directed.

In France, these popular cookies are known as macarons and are sold in patisseries in a wide variety of colors and flavors.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie

Calories: 140
Calories from Fat: 70),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 45mg; 45%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 1g 1% Sugars 13g 13% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 12/6/2012 1:22:54 PM REPORT ABUSE phcalef said:

Rating:

The correct spelling is Macaron, not macaroon. A macaroon has coconut.

This reply was: Helpful Inspiring

Posted 12/6/2012 12:02:01 PM REPORT ABUSE mortician_sarah said:

Rating:

I don't think sic_em_bears spends much time in a kitchen to know what the different type of macaroons/macarons are. Macarons aren't too difficult to make but people tend to be intimidated by them. This recipe isn't as detailed as the martha stewart one I use, but it would be a good starting recipe for newbies.

This reply was: Helpful Inspiring

Posted 12/6/2012 9:09:29 AM REPORT ABUSE rdavis013 said:

Rating:

The one with coconut ARE called coconut macaroone. There are many, many other cookies called macaroons which do not contain coconut. Sometimes when we post messages we should ALL be sure of our facts, first!!!! This is a delightful looking and tasting macaroon cookie. RD013

This reply was: Helpful Inspiring