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Ingredientes
- 3/4 c. blanched almonds
- 2 Tbsp. light brown sugar
- 1 1/2 c. confectioners" sugar
- 4 lrg egg whites at room temperature
- 1/8 tsp cream of tartar
- 1 Tbsp. freeze-dry coffee dissolved in
- 1 tsp boiling water
- 1 c. Chocolate Ganache at room temperature
- 2 1/4 ounce bittersweet chocolate
- 3 Tbsp. heavy cream plus
- 1 tsp heavy cream
Direcciones
- Preheat the oven to 375 degrees. In a food processor, fitted with a metal blade, combine the almonds and brown sugar. Process till completely grnd.
- Using an electric mixer, fitted with a whip attachment, whip the egg whites and cream of tartar on low speed till frothy. Add in 1 1/2 c. of confectioners' sugar. Increase the speed to medium-high and continue whipping till very stiff peaks and the whites just begin to slip and streak around the side of the bowl. Remove the bowl from the mixer and mix in the almond and sugar mix. When almost completely incorporated, add in the 2 tsp. of coffee and continue folding till mixed. The batter must be smooth and shiny, and it should spread easily without being runny. If it is dull and hard, fold it a little longer to deflate it slightly and get the required consistency. But don't deflate it too much or possibly the batter will spread too much and the tops of the cookies will crack when baked.
- Fill a large pastry bag, fitted with a 3/4-inch plain pastry tube, with the batter. Line two half-sheet pans with parchment paper. Pipe the domes in staggering rows 1-inch wide and 1-inch apart. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time. Bake for 1 minute. Place an empty baking sheet underneath the sheet of cookies, and continue baking, using a wooden spatula to hold the oven door ajar, till the tops of the cookies are very lightly browned and dry to the touch white the insides are still soft and the bottoms still pale, about 8 to 10 min.
- Lift the baking sheet of cookies off the empty baking sheet and take it to the sink. Pour cool water, about 1/2 c., between the paper and the baking sheet (tilting the baking sheet so which the water runs over the entire surface and drains thoroughly into the sink) to steam the cookies off the paper. Then place the baking sheet on a wire rack and cold. Spread the bottoms of half the cookies with some of the Ganache. Place the remaining cookies, right-side up, on top of the Ganache, pressing slightly to create a sandwich. Place the filled macaroons on a serving plate.
- For the Chocolate Ganache: Chop the chocolate and put it in a small stainless steel bowl. Bring the cream just to a boil, then reduce the heat and simmer for 2 min, stirring constantly with a wire whisk. Gradually stir the cream into the chocolate with the whisk and continue stirring till the chocolate is completely melted. Then, allow it to cold, stirring occasionally with a wooden spatula, till it starts to thicken.
- This recipe yields about 3 1/2 dozen filled macaroons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 165 | |
| Calories from Fat 75 | 45% |
| Total Fat 8.87g | 11% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 24mg | 1% |
| Potassium 136mg | 4% |
| Total Carbs 20.79g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 17.49g | 12% |
| Protein 3.96g | 6% |
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