Carla Hall's Chocolate French Macarons
- For the Chocolate Macarons:
- 3/4 cup Ground Blanched Almonds
- 2 cups Confectioner's Sugar
- 1/4 cup Unsweetened Cocoa Powder
- pinch Salt
- 3 Egg Whites
- 1/4 cup Granulated Sugar
For the Pumpkin Ganache:
- 1 cup Heavy Cream
- 9 ounces Dark Chocolate Chips
- 1/4 cup Pumpkin Puree
- 3 tablespoons Butter
- For the Chocolate Macarons: Combine almonds, confectioner's sugar, cocoa powder and salt in a food processor and pulse until combined and finely ground.
- In a stand mixer, whip the egg whites and sugar to a stiff, glossy peaks. Be careful not to over whip. Fold the dry into the egg whites until completely combined - the egg whites will lose a little bit of volume in the process. Transfer mixture to a piping bag fitted with a medium straight tip.
- Pipe small 1-inch circles on a parchment lined baking sheet 1 inch apart from each other. Firmly rap the baking sheets against the counter to dislodge any air bubbles, then rotate the sheet and rap them again. Use a moistened finger to tap down any remaining peaks.
- Rest the cookies until the surface of each is dry, about 20 to 30 minutes, depending on humidity.
- Preheat oven to 350F. Bake off the cookies, one sheet a time, for 10 to 12 minutes, rotating halfway through the cook time.
- Allow to cool slightly, then match the macarons by size. Spread a small amount (one to two teaspoons) of chocolate-pumpkin ganache on one cookie and sandwich together. Repeat with remaining cookies.
- For the Pumpkin Ganache: Combine the chocolate and the cream over a double boiler in a large bowl, then stir in the pumpkin and butter. Combine as best as possible.