Photo: Charisse Kenion
French Chocolate Macarons
12 ingredients
openrecipes
First made by convent nuns during the 18th century, these are not at all like the macarons most of us grew up with. They are one of author Lori Longbotham's most favorite things about being in Paris, and she loves walking through the city nibbling on them. She usually gets her macarons from either Dalloyau or Laduree. If you're not going to Paris soon, whip these up and make believe. You'll love the textural contrast between the crisp cookies and the luscious creamy ganache filling.
Estimated Nutrition (whole recipe, rough)
442
Calories
8g
Protein
32g
Fat
31g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup blanched whole almonds
- 1 3/4 cup confectioners' sugar
- 3 Tbs. unsweetened cocoa powder
- 3 egg whites
- Pinch of salt
- 2 tsp. granulated sugar
- 1/2 cup heavy cream
- 2 Tbs. unsweetened cocoa powder
- 5 oz. bittersweet or semisweet chocolate,
- finely chopped
- 8 Tbs. (1 stick) unsalted butter, at
- room temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes