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Chocolate Covered Macaroons

Almond macaroon cookies sandwiched with chocolate, then smothered in chocolate.

Chocolate Covered Macaroons
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Serves: 18
Almond macaroon cookies sandwiched with chocolate, then smothered in chocolate.
Ingredients
  • 1 ounce almond paste
  • 3 egg whites
  • ¾ cup sugar
  • ½ tsp almond extract
  • 1 pinch salt
Filling:
  • 9 oz GF semi-sweet chocolate, melted
  • ½ cup butter or margarine
  • 3 egg yolks
  • 3 Tbsp rum
Coating:
  • 6 oz GF sweet chocolate, melted
Instructions
  1. For Macaroons: In large bowl combine almond paste, egg whites, sugar, almond extract and salt. Beat with mixer until well blended. Spoon into a pastry bag (use #8 star tip).
  2. On a parchment lined baking sheet, press batter into 1¼ inch rounds, and bake at 350°F for 10-15 minutes, until pale golden. Cool completely.
  3. For Filling: allow melted chocolate to cool slightly then beat together with butter. Then add egg yolks and rum and beat until smooth.
  4. Let stand until slightly thickened, (about ½ hour), stirring occasionally. Then spread about 1 teaspoon of filling on bottom of macaroon then sandwich it with another one. Repeat until all are done and refrigerate until firm, about 1 hour.
  5. For Glaze: Dip tops in melted chocolate, the whole cookie, or just drizzle it over them all (whatever you like ). Place on waxed paper and refrigerate until set.

 

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