Food & Drink

Chocolate-Almond Macarons

Sweet, airy, and with just the right bit of crunch, there’s a reason that French macarons have become so popular as of late—they’re delicious! These delicate confections are versatile, inspiring classic flavors like chocolate and vanilla to more experimental combinations of Key lime pie and s’mores, and they are surprisingly easy to make. Here’s a traditional, not-too-sweet recipe from Richard Grausman, author of French Classics Made Easy.

Photo © notfrancois

Macarons au Chocolat

makes 5 dozen

1⅓ cups (200g) whole blanched almonds or 1⅔ cups (200g) slivered almonds
½ cup plus 3 tablespoons (150g) sugar
⅓ cup (30g) unsweetened cocoa powder
2 to 3 egg whites

1. Preheat the oven to 350°F with the oven rack in the middle position. Use a nonstick baking sheet or line a regular baking sheet with parchment paper or a nonstick silicone liner.

2. In a food processor, grind the almonds and sugar to a powder. Mix in the cocoa.

3. Add 2 egg whites and mix by pulsing the processor several times to avoid overmixing. Add enough of the third egg white, if necessary, to form a sticky paste.

4. Fill a pastry bag fitted with a ½-inch (#6) plain tube and form cookies the size of a quarter on the prepared baking sheet, or drop by teaspoonfuls.

5. Bake the cookies until they have puffed slightly, 12 to 14 minutes. Let cool on the baking sheet. Remove from the sheet and store in an airtight container.

IN ADDITION
Similar nut cookies can be made using pecans, macadamia nuts, or hazelnuts. Also try making them with either toasted or unblanched almonds, both of which will change the flavor and character of the cookie.

For the past 40 years Richard Grausman, America’s premier culinary teacher, has been training American chefs in a simpler, better way of French cooking. This month, get French Classics Made Easy for just $2.99!