Swiss Almond Macaroons
Submitted by Kris32
Light, chewy almond macaroons sandwiched with rich chocolate ganache. A classic Swiss cookie recipe using blanched almonds, Swiss meringue, and semi-sweet chocolate filling.
YIELD
2 dozenPREP
30 minCOOK
15 minREADY
70 minThese aren’t your grocery store macaroons.
Blanched almonds get pulse-ground with sugar into a fine meal, then folded into a warm Swiss meringue that’s been whipped to cloud-like peaks.
Piped small and baked until lightly golden, each macaroon develops a delicate crunch on the outside while staying soft and chewy within.
The real magic happens when you sandwich two together with a glossy chocolate ganache made from heavy cream and semi-sweet chocolate.
Best served the same day they’re made, when the contrast between crisp shell and silky filling is at its peak.
Pro Tips
- Warm your meringue properly. Whisk the egg whites and sugar over simmering water until the mixture feels hot to the touch and the sugar is fully dissolved. This is what gives Swiss meringue its stability.
- Fold gently when combining the almond mixture with the remaining meringue. You want volume, not a deflated batter.
- Rotate your pans halfway through baking for even browning. Move top to bottom and front to back.
- Let the ganache cool before assembling. Warm filling will soften the macaroons and make them slide apart.
Ingredients
Directions
Process almonds and 3 tablespoons sugar in food processor bowl fitted with metal blade, pulsing on and off, until very finely ground.
Add vanilla.
Pulse again and scrape inside of work bowl with metal spatula.
Add water and pulse again to mix.
Leave almond mixture in work bowl while preparing meringue.
Whisk egg whites and ½ cup sugar in mixer bowl.
Place bowl over pan of simmering water and whisk until egg whites are hot and sugar is dissolved, about 2 minutes.
Whip meringue until cooled and fluffy.
Add about ¼ of meringue to work bowl containing almond mixture and pulse to mix.
Add another ¼ of meringue to work bowl and pulse to mix again.
Remove blade and scrape almond meringue mixture from work bowl onto remaining whites.
Fold into egg whites.
Scrape almond-meringue mixture into pastry bag fitted with plain tube that has ¼ inch opening.
Cover two baking pans with parchment paper.
Pipe 24 (½-inch) macaroons on each pan (48 total), leaving 1 inch between macaroons.
Bake macaroons at 375℉ (190℃) F until lightly golden, about 15 minutes.
(Switch pans from back to front and top to bottom once or twice during baking.)
Cool macaroons on pans.
When cool, remove from parchment paper.
Bring cream to boil in saucepan.
Remove from heat.
Add chocolate and allow to stand 2 minutes.
Whisk smooth.
Scrape filling into bowl to cool.
To assemble, place dab of chocolate filling on flat side of 24 baked macaroons.
Press flat sides of remaining 24 macaroons against filling.
Store in cool place.
Serve macaroons on day they are prepared.
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