Carla Hall's Chocolate French Macarons

Carla Hall
Servings: 10
1 to 2 hr

Meringue Confections

  • Ingredients
  • step-by-step directions
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.
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