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December 21, 2010

Almond Macaroons w/Chocolate Ganache

I recently had tried these amazing cookies from the Penn Quarter FreshFarm Market. It is from this bread place that has the greatest breads... Almond Macaroons.

I decided to try to make them... and it wasn't too hard, and while it did not taste Exactly the same, it was still good in its own right.

Here they are spread out on parchment paper. I wasnt sure at this point if this was gonna work out
Fully Baked... YUMMY!
Added Some Chocolate Ganache....
Husband doesn't like Chocolate, but he does like Chocolate fountains, hot chocolate, chocolate milk... or a snickers... but yes, he says "I don't like chocolate". He snuck a cookie while I wasn't looking. Turned around with his mouth full and gave me two Fonzie Thumbs ups!!!

Here's the recipe I found here:


Chewy Amaretti Sandwich Cookies
Adapted from Gourmet Magazine, January 2009

1 (7-ounce) tube pure almond paste (not marzipan; 3/4 cup)

1 cup sugar

2 large egg whites at room temperature for 30 minutes

Filling (optional):

3 ounces of semi-sweet chocolate chips

1 – 2 Tablespoons heavy cream

Preheat oven to 300°F with racks in upper and lower thirds of oven. Line 2 large (17- by 12-inch) 4-sided sheet pans with parchment paper.

Pulse almond paste and sugar in a food processor until broken up, then add egg whites and pulse until smooth. Transfer to pastry bag and pipe 3/4-inch rounds (1/3 inch high) about 3/4 inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.

Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.

Wearing an oven mitt, rest 1 pan in sink at an angle. Lift top edge of parchment and slowly pour about 1/4 cup water between parchment and sheet pan so that all of parchment is lightly moistened (water will steam on pan, moistening bottom of cookies to help them stick together later). Repeat with remaining sheet pan. Cool cookies in pans on racks.

When the cookies have cooled, make the chocolate ganache. Melt the chocolate chips with the cream in the microwave and stir until smooth. Let cool slightly.

Peel cookies from parchment, frost the bottom of one with the chocolate ganache and sandwich the bottoms of cookies together.

Yield: ~48 individual cookies or ~24 sandwiches

1 comment:

  1. Put small amounts of chocolate chips to even out the sweetness.

    ReplyDelete

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