French Chocolate Macarons with Toffee Recipe

| January 8, 2016 | 16 Comments

Macaron is a French sweet and colourful confection commonly filled with ganache, buttercream, or jam sandwiched between two meringues cookies. Macarons can be found in a wide variety of flavors such as chocolate, vanilla, pistachio, strawberry, lavender, hazelnut, orange blossom, and lots more! They are not difficult to make, but they can be so finicky!

Enjoy!

 

French Chocolate Macarons with Toffee recipe

 

French Chocolate Macarons with Toffee

Ingredients 

2 cups powdered sugar
1 cup almond flour or almond meal
3 tablespoons natural unsweetened cocoa powder
1/4 teaspoon fine salt
3 large egg whites, at room temperature
Pinch cream of tartar
3 tablespoons granulated sugar

Ganache filling

4 ounces bittersweet chocolate chips 
1/2 cup heavy cream
2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

 

Chocolate Macarons ganache

 

Directions for the Ganache 

  • Place the dark chocolate chips in a large bowl.
  • Warm the cream in a small saucepan over medium heat until it just starts to boil.
  • Stir it into the chocolate without creating bubbles.
  • Let sit for 1 minute. Add the butter and stir until smooth.
  • Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

Special equipment

You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.

Directions for macaroons

Preheat oven to 350°F.

Line 2 large baking sheets with parchment paper.

Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times. Process until fine and combined, about 30 seconds. 

Sift through a flour sifter into a large bowl; set aside.

 

Chocolate Macaroons in process

 

Meringue recipe – place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute. 

Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.

Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.

Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.

Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes pull the pan put and then rotate and bake for another 7 minutes.

IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.

Assembly 

  • Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie.
  • Top with second macaron, flat side down.
  • Press lightly to adhere, making sandwich.
  • Repeat with remaining macarons and filling. Arrange macarons on platter.
  • Cover; chill at least 2 hours and up to 1 day.
  • Serve cold.

French Chocolate Macarons with Toffee

French Chocolate Macarons with Toffee
Write a review
Print
Macaron
  1. 2 cups powdered sugar
  2. 1 cup almond flour or almond meal
  3. 3 tablespoons natural unsweetened cocoa powder
  4. 1/4 teaspoon fine salt
  5. 3 large egg whites, at room temperature
  6. Pinch cream of tartar
  7. 3 tablespoons granulated sugar
Ganache filling
  1. 4 ounces bittersweet chocolate chips
  2. 1/2 cup heavy cream
  3. 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes
Directions for the Ganache
  1. Place the dark chocolate chips in a large bowl.
  2. Warm the cream in a small saucepan over medium heat until it just starts to boil.
  3. Stir it into the chocolate without creating bubbles.
  4. Let sit for 1 minute. Add the butter and stir until smooth.
  5. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.
  6. Special equipment
  7. You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.
Directions for macaroons
  1. Preheat oven to 350°F.
  2. Line 2 large baking sheets with parchment paper.
  3. Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times. Process until fine and combined, about 30 seconds.
  4. Sift through a flour sifter into a large bowl; set aside.
Meringue recipe
  1. Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
  2. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
  3. Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
  4. Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
  5. Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes pull the pan put and then rotate and bake for another 7 minutes.
Assembly
  1. Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie.
  2. Top with second macaron, flat side down.
  3. Press lightly to adhere, making sandwich.
  4. Repeat with remaining macarons and filling. Arrange macarons on platter.
  5. Cover; chill at least 2 hours and up to 1 day.
  6. Serve cold.
Notes
  1. IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
Ottawa Mommy Club - Moms and Kids Online Magazine http://ottawamommyclub.ca/

Tags: , , , , , , , , , ,

Category: Deserts, Food, Friday Food Frenzy, Recipes, Snacks, Weekly Themes

About the Author ()

Lyne is happily married and has two teenagers: a 16 year old son and a 20 year old daughter. She is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She is also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa. She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the Mayor's City Builder Award. Author's website.

Comments (16)

Trackback URL | Comments RSS Feed

  1. kathy downey says:

    Thanks for sharing this sounds and looks delicious,hoping to try this one over the winter !

  2. Judy Cowan says:

    Thank you for the recipe, I got a macaroon mat for Christmas and have been trying to find a recipe to try. On my list to do this weekend now!

  3. Penny says:

    These look decadent, will have to try them

  4. Elizabeth Matthiesen says:

    Just had to check out what a macaroon mat was 🙂 That’s a good way to get the sizing right. These look delicious – I don’t think that I’ve ever eaten a macaroon but I do love meringues so I’d probably like macaroons too 🙂

  5. Those look yummy. i can’t wait to try out the recipe!

  6. EvelynG says:

    I love macaroon’s. I’m not sure if I’m up to the task of baking them myself (I’m no baker expert)… It seems easier to pick them up from a bakery! 🙂

  7. kathy downey says:

    French Chocolate Macarons with Toffee sounds delicious,hope to make these sometime !!

  8. Daniela says:

    I have my very first macaron this past september in Paris. It was dreamy. This recipe looks like it could transport me back in time. I love it!

  9. Daniela says:

    mmmm. what a marvelous recipe. thank you!!

  10. Lynda Cook says:

    One of these days I would love to try to make Macaroons, they look easy enough to make but looks are deceiving..lol, they are so good though!!

  11. Shirley OFlynn says:

    Thank you for sharing this recipe. They look delicious!

Leave a Reply