This is a delicious gluten free dessert that is sure to satisfy your chocolate desires!
Note: You can purchase these at Tree House Macarons in Augusta, Ga.
- Prep Time: 1h
- Cook Time: 15m
- Total Time: 1h 15m
- Yield: 24
- Category: Dessert
- 130 g Almond Flour
- 130 g Powdered Sugar
- 15 g Cocoa
- 90 g Granulated Sugar
- 100 g Separated Egg Whites
- Pinch of salt
- 2 drops of Brown Food Color Gel
- 2 sticks unsalted butter
- 2 c Powdered sugar
- 1/2 c cocoa
- Preheat a convection oven to 300 deg.
- Sift or food process almond flour, powdered sugar, and cocoa.
- Combine egg whites and salt in a mixer with a whisk attachment. Whisk on low until frothy. Gradually add the granulated sugar.
- After sugar is blended well, turn mixer to medium high. Whisk until glossy and soft peaks form.
- Turn mixer off and add a few drops of optional brown food color gel.
- Turn mixer back on to medium high and continue whisking until very stiff peaks form. Remove mixing bowl. Add half of your dry ingredients to the bowl.
- Using a spatula, fold in the ingredients using a figure 8 motion. Do not stir. Fold only. After the dry has been incorporated slightly, add the remaining dry ingredients. Continue to fold in the remaining dry.
- Periodically test the batter by lifting the batter to check if it is flowing off the spatula in a slow steady stream like dark corn syrup. Once you’ve reached this state, transfer it to a piping bag fitted with a 1A tip.
- On a half sheet pan lined with a silicone mat or parchment paper, pipe a 1.5-1.75 inch mound of batter in lines about 1/2 inch apart. After filling a pan, wrap the underside of each pan with your palm multiple times to bring any air bubbles to the top and to smooth out the top of the shells.
- Continue filling pans until the batter is gone. Allow the shells to rest for 45 minutes to an hour.
- Test the shells by lightly rubbing your finger over the top of the shells. They should feel dry to the touch like paper. At this point place your pan in the oven and bake for 15 minutes.
- Let them cool completely before removing them from the pans.
- Macaron shells can be stored frozen in an airtight container for up to 6 months.
- In a medium mixing bowl, cream butter. Add one level cup of powdered sugar. Mix until sugar is incorporated. Add cocoa and remaining cup of powdered sugar. Mix well.
- Remove bowl from stand mixer. Use a spatula to scrape beater and bowl. Return to mixer and mix well on medium high until all ingredients are well incorporated. Transfer to a piping bag fitted with a size 12 piping tip.
- After macaron shells have cooled completely, match them to one another and place on baking sheet for filling. Pipe a moderate amount of buttercream on one half of each matched pair, then sandwich shells together.