Recipes

Soft Chocolate Macarons with Eggnog Ganache

Photo by Andrew Cebulka

A thin flavorful sandwich of soft chocolate meringue cookies with a tasty chewy eggnog ganache interior from the Restaurant Eugene of Atlanta, Georgia.

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yields

12 macaron sandwiches

    Eggnog Ganache
  • 2 tablespoons glucose*
  • 1 cup cream
  • 2 teaspoons vanilla extract
  • 1 pinch clove
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 pinch allspice
  • 3¼ cups milk chocolate chips
  • 4 tablespoons brandy
  • ½ cup spiced rum
  • Macarons
  • ½ cup almond flour
  • 3 tablespoon cocoa powder
  • ½ cup granulated sugar
  • 4 egg whites
  • 4 tablespoon granulated sugar
  • Powdered sugar for sifting
steps
  1. Preheat oven to 340 degrees.
  2. Place first 7 ingredients in a pot. Bring to a boil while stirring.
  3. Place chocolate in a bowl and pour boiling cream mixture over the top. Stir gently until homogenous.
  4. Add the alcohols and stir gently until mixed in. Allow to cool to room temperature. Set aside.
  5. For macaroons, sift together almond flour, cocoa powder, and ½ cup sugar.
  6. Make a French meringue with egg whites and 4 tablespoons sugar. Fold in the dry, sifted ingredients.
  7. Pipe into silver-dollar-sized mounds on a parchment-lined sheet pan and dust heavily with powdered sugar. Bake for about 15 minutes. Allow to cool.
  8. To assemble, pipe or spoon a generous amount of ganache in the center of one macaroon, then top with a second macaroon to make a sandwich.

 

*Note: Can substitute light corn syrup or honey for glucose, but note that either of those options will slightly increase the sweetness of the ganache.

  • from Chef Aaron Russell of Restaurant Eugene in Atlanta, Georgia

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