French Chocolate Macaron
- Macaron Batter
- 1 cup (100 gr) powdered sugar
- ½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
- 3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
- 2 large egg whites, at room temperature
- 5 tablespoons (65 gr) granulated sugar
- Chocolate Filling
- ½ cup (125 ml) heavy cream
- 2 teaspoons light corn syrup
- 4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
- 1 tablespoon (15 gr) butter, cut into small pieces
- Prune Filling
- 15 medium prunes (pitted), about 5 ounces (150 gr) prunes
- 2½ ounces (70 gr) best-quality milk chocolate, finely chopped
- 2 tablespoons Armagnac
- Produce
- 2 cup powdered almonds (about 2 ounces, powdered (1)
- Prunes, medium pitted (15)
- Cooking & Baking
- Chocolate, bittersweet or semisweet (4 ounces)
- Chocolate filling (1)
- Cocoa powder, unsweetened Dutch-process (3 tablespoons)
- Corn syrup, light (2 teaspoons)
- Granulated sugar (5 tablespoons)
- Macaron batter (1)
- Milk chocolate, best-quality (2 1/2 ounces)
- Powdered sugar (1 cup)
- Prune filling (1)
- Dairy
- Butter (1 tablespoon)
- Heavy cream (1/2 cup)
- Refrigerated
- Egg whites, large (2)
- Beer, Wine & Liquor
- Armagnac (2 tablespoons)
Preparation
Read recipe preparation on davidlebovitz.com
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Published October 26, 2005 (7 years ago).
154 people saved this recipe.
