If you have a sweet tooth, these spice-free macarons with their rich and buttery crusts will be your new favorite dessert. They are the perfect end to a meal or snack.
Preparing these macarons is time-consuming, but the tedious process is worth it. Each individual macaron shell is sandwiched with a layer of dark chocolate ganache, which adds flavor and richness. Paired with just enough sugar, the filling provides an irresistible texture while still allowing you to taste the robust flavors of cocoa and vanilla. The flavor combinations are endless: try substituting nutmeg for cinnamon or adding caramelized bananas to the filling for something new. The possibilities are truly endless!
Ingredients
3 egg whites (room temperature)
1/4 cup white sugar (powdered is ideal)
45 grams almond flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
100 grams (about 4) tablespoons unsalted butter
7 tablespoons powdered sugar (for ganache)
3 tablespoons cocoa powder
1/2 teaspoon vanilla extract
6-8 oz dark chocolate
Instructions
Preheat the oven to 320°F. Line two baking sheets with parchment paper. Set aside. Start by making the macaron shells: In a food processor, pulse the sugar until fine (the finer the better!).
Add the powdered sugar and pulse again until fine. With your food processor running, add in half of the almond flour and all of the cocoa powder, pulsing them to incorporate.
Continue adding in almond flour about 1 tablespoon at a time until it is all incorporated.
