I came to this recipe by accident as originally it was chocolate macaroons a recipe that I found through the Internet. I modified the original recipe to my own and it came out better than I expected. The reach chocolate and brandy flavor, the chewy and a bit crunchy texture make this dessert taste more like brownies with the macaroon’s freshness and delicate influence.
My family fell in love with this dessert which I think you should try making too.
For about 30 macaroons you will need:
• 3 egg whites left at room temperature over night
• 2 teaspoons cream of tartar
• 1 tablespoon brandy
• 140 grams or 1 1/4 cup almond flour
• 2 cups of powdered sugar and 2 tablespoons extra
• 1/4 cup dark cocoa powder
• pastry bag
• round tip #12 (Wilton)
• 70 grams dark chocolate chips
• 1/4 cup heavy whipping cream
• 1 tablespoon brandy
Mix together powdered sugar, almond flour and cocoa powder and sift it 2 times.
Beat your egg whites in a stand mixer until it starts lightly foaming. Add cream of tartar and beat it again for few minutes then add two tablespoons of powdered sugar and continue beating until it forms soft picks.
Gradually add your sifted almond flour, powdered sugar and cocoa powder and mix it carefully clockwise trying to incorporate all ingredients. Your batter will be hard at first but after few mixing it will become lighter and more runny.
Transfer your batter to a pastry bag. Squeeze your batter into small 1″ inch round buttons, 1″ inch apart on a baking sheet covered with parchment paper. Tap your baking sheet few times to brake any air bubbles in your macaroon shells and set them aside for about 30 minutes or until it gets a light crust on top.
Meanwhile preheat the oven to 300F. Bake your macaroons for 15 minutes and let them cool completely before removing from the baking sheet. The middle of your macaroons will be soft and this is what you need to look for. This will give your brownie macaroons a nice chewy texture.
Prepare ganache like it is described HERE
To assemble your macaroons, apply some ganache on one piece and cover it with another like sandwich. You can serve you macaroons same day and keep the rest of them in airtight container for 2 more days.