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+ servings

Chocolate Covered Macaroons

Angie Halten
Almond macaroon cookies sandwiched with chocolate, then smothered in chocolate.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 18

Ingredients
  

  • 1 ounce almond paste
  • 3 egg whites
  • 3/4 cup sugar
  • 1/2 tsp almond extract
  • 1 pinch salt

Filling:

  • 9 oz GF semi-sweet chocolate melted
  • 1/2 cup butter or margarine
  • 3 egg yolks
  • 3 Tbsp rum

Coating:

  • 6 oz GF sweet chocolate melted

Instructions
 

  • 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).
  • On a parchment lined baking sheet, press batter into 1 1/4 inch rounds, and bake at 350°F for 10-15 minutes, until pale golden. Cool completely.
  • For Filling: allow melted chocolate to cool slightly then beat together with butter. Then add egg yolks and rum and beat until smooth.
  • Let stand until slightly thickened, (about 1/2 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.
  • 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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