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French Chocolate Macarons with Fresh Fruit
From Dorothy McNett's recipes at www.dorothymcnett.com. 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
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.