Chocolate Jingle Macaroons

Ingredients

Yield:

3 dozen macaroons

• Macaroons

  • 3 Egg Whites (separated from fresh egg)
  • 2 cups plus 1 tsbp Almond Flour
  • 1½ cup Powdered Sugar
  • ¼ cup Cocoa Powder
  • 3 Egg Whites (separated from fresh egg)
  • 3½ tbsp. Water
  • 1 cup Sugar

• Ganache

  • ¾ cup Heavy Cream
  • 10 Leaves of Fresh Mint
  • 1 cup 65% Chocolate

Preparation

Difficulty:

Medium

Total Time:

1 Hour

 

1. Macaroon Shell

   1. Mix 3 egg whites, almond flour, powdered sugar and cocoa powder together to form a paste. Start whipping second set of egg whites slowly, meanwhile boil the sugar and water to 238F. Make a meringue. Then fold into the almond flour mixture in three stages. Pipe (about the size of a quarter) onto sheet pans lined with parchment and bake at 310F for twelve minutes. Allow to cool.

2. Ganache

   1. Steep the mint in heavy cream for 20 minutes. Strain pour over chocolate mix until ganache forms. Allow to cool. Fill macaroons as desired.