French Chocolate Macarons with Fresh Fruit Recipe

From Dorothy McNett's Recipe Book.

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French Chocolate Macarons with Fresh Fruit

From Dorothy McNett's recipes at Serve with fresh fruit of the season. Makes about 40 small macarons. You can make a butter cream frosting/filling and make these into little dessert "sandwiches" if desired.

3 egg whites
1/4 teaspoon fine sea salt
3/4 cup sugar (raw sugar will offer a fabulous texture)
1 teaspoon vanilla or vanilla bean paste
3/4 cup finely ground almonds or pecans
1/4 cup semisweet chocolate, finely ground
fresh fruits, as desired

Preheat oven to 325 degrees. Line 2 baking sheets with silicone baking mat or parchment paper. In batter bowl, beat the egg whites until foamy and starting to form soft peaks. Slowly and carefully beat in the sugar and salt until light and fluffy. Beat in the vanilla. Remove beater. Now using a spatula, gently fold in the nuts and chocolate. Drop by rounded teaspoonfuls onto the lined baking sheets. Bake about 20 - 25 minutes, or until lightly browned but still a little moist in the centers. Cool on racks. Serve as is, or with fresh berries and other diced fruits in beautiful serving bowls.

Recipe created 2012-05-21.

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