These small whoopies are traditionaly french, two cookies put together with various fillings.
Recently someone asked us to upload this recipe, and the thing is they seem really hard to make, when in reality they´re pretty simple, and the ingredients needed are quite basic. The only thing is that they are delicate, so here you have some tips to make them turn out perfect.
So here it goes, for the people who asked for it, and everyone else.
-For the macarons:
- 1 1/2 c confectioners sugar
- 1 1/2 c ground almonds
- 1/4 c cocoa powder without sugar
- 1/4 c water
- 1 c granulated sugar
- 6 egg whites
-For the filling:
- 3-4 egg yolks, beaten
- 1/2 c water
- 1 tsp vanilla
- 2 c sugar
- 2 tbsp butter
- 30 grams semi-sweet chocolate
- Sift together the confectioners sugar, ground almonds and cocoa.
- Pour the water and granulated sugar in a pot on the stove and stir with a rubber spatula.
- In another bowl beat 3 egg whites until soft peaks form.
- With a kitchen termometer measure the temperature of the step 2 mixture. It should reach 240°F, when this happens, pour this slowly onto the egg whites while continuing beating. Beat until the egg whites form stiff peaks, and set aside.
- Pour the 3 remaining egg whites onto the almond, cocoa and confectioners sugar and mix with a rubber spatula to get a thick mixture.
- Carefully stir the merengue into this mixture.
- With a piping bag, form small circles in a baking sheet, and bake at 350°F for about 10 min.
- For the filling, Make a syrup of sugar and hot water by boiling until firm ball.
- Pour slowly over beaten egg yolks, and mix rapidly until it gets thick. Then before it starts cooling stir in the butter and vanilla.
- In a double boiler melt the chocolate and stir it in the previous mixture.
- Take a macaron and spread some filling on it, and then place another macaron on top of that one and press carefully. Do this with the rest of the macarons.