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Author Notes: I've been playing with recipes for French macarons lately and I came up with this denser, chewy version. These dark chocolate ginger cookies (originally inspired by David Lebovitz' macarons, but quite different from his recipe) are sandwiched together with a white chocolate coconut and ginger ganache- I think the flavor combination is really exquisite. If you don't like white chocolate (I do, but the sweetness can be cloying to some), substitute the chocolate of your choice for the ganache. Anything from milk to super dark chocolate would work well, depending on your personal taste. I am hesitant to give a yield for the batter because it really depends on how wide you pipe them, but I made 10 filled cookies with this recipe (20 total cookies); you will most likely have some leftover ganache, but I'm sure you'll think of a way to use it... —WinnieAb
Serves about 10 "2 bite" sized filled macarons
Chewy chocolate ginger macarons
- 1/2 cup powdered sugar
- 1 cup blanched almond flour, finely ground if available
- 3 tablespoons cocoa powder
- 2 tablespoons crystalized ginger, chopped fine
- 1/2 teaspoon ground cinnamon
- 1 pinch fleur de sel
- 2 large egg whites, at room temperature
- 2 tablespoons granulated sugar
- Preheat the oven to 375°F. Line 1-2 baking sheets (depending on how large they are) with parchment paper.
- Combine the powdered sugar and almond flour in a blender. Process until very fine. Add the crystallized ginger, the cinnamon and the salt and blend again. Remove these ingredients to a medium bowl and mix well.
- Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
- Fold the dry ingredients, in two-three batches, into the egg whites. Use a flexible rubber spatula to do this and be gentle, taking care not to overfold.
- Scrape the mixture into a pastry bag fitted with a plain half-inch tip. You can also use a Ziploc bag with a corner cut off. It is helpful if you place your pastry bag in a tall glass and fold the top down before spooning in the batter.
- Pipe the batter in one-inch-sized (2.5 cm) circles of batter onto the baking sheets you lined with parchment paper. Space them about one inch apart.
- Place the cookie sheet on top of another cookie sheet (to prevent the bottoms from darkening too much) and bake the macarons for 12-15 minutes. Allow to cool completely before filling.
Ginger Coconut White Chocolate Ganache
- 4 tablespoons cream
- 1 bar organic white chocolate (3.5 oz) ; I used Green and Blacks
- 4 tablespoons organic unsweetened shredded coconut
- 2 tablespoons finely chopped crystallized ginger
- 1 pinch fleur de sel
- In a small pot over very low heat, melt the white chocolate with the cream. Add the coconut and the ginger and mix well. Allow to cool to room temperature before using to fill the macarons.
- This recipe was entered in the contest for Your Best Chocolate Cookie