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By: Esther Sassoon

Rumor has it that French Macaroons are one of the most difficult desserts to prepare. When I first set out to make them, it was not with little trepidation. Fortunately after numerous failed attempts at different recipes, I chanced upon a tried and true fairly simple recipe. These beautifully delicious cookies have become an especially favored Passover dessert.

Follow these simple steps to create a one of a kind show stopper, without compromising on taste!

Chocolate Cappuccino French Macaroons

The key to preparing perfect macaroons is a food scale. The recipe that I follow is a true European recipe and therefore ingredients are measured in grams. Most kitchen scales have a setting to switch over measurements to the metric system.

Tools Needed:Electric kitchen scale, mesh sifter, macaroon mat, and piping bag fitted with Ateco tip #806. (Mat can be purchased online)

Macaroon Ingredients:
80 g egg whites (for best results eggs should be separated from 2 hours earlier and left out)
2 tablespoons superfine sugar
115 grams of almond flour
210 g of confectioner’s sugar
1 tablespoon ground elite coffee

1. Place ground almonds and confectioner’s sugar in food processor for 30 seconds. Sift through mesh sifter. Set aside.
2. In an electric mixer beat egg whites with cream of tartar. Add the superfine sugar and continue mixing. When stiff peak forms shut the mixer. Fold in almond mixture and coffee. Don't over fold. 30 folds should be sufficient. 

3. Fill piping bag fitted with a tip. Pour batter into piping bag. Pipe gently onto the macaroon mat. Fill until 3/4 of the circle is full. Don't overfill circles or the batter will spill over the sides.

4. When finished piping let stand for 15 minutes.

5. Make sure surfaces look dry. Place in the oven for 10 minutes and then rotate tray and leave for another 15 minutes.

6. Remove tray from the oven and leave macaroons to cool. Do not remove from mat until fully cooled. If macaroons are still sticking to the mat, gently use a knife to help loosen macaroons from the mat.

Ganache Filling
1 cup pareve whipping cream unwhipped
1 cup chocolate chips

1. Melt together over low flame on stove top. Stir until chocolate chips are dissolved.
2. Turn off flame and let sit until it cools into fudge consistency.
3. Pipe ganache onto center of the macaroon. Place another macaroon over the ganache pressing gently.

4. Chill macaroons and serve!

Important tips to remember...
* Macaroons are very sensitive. Make sure to follow instructions very carefully.
* Don’t let macaroons sit too long before baking. They will burst in the oven if left sitting for over 20 minutes.

* A larger piping bag is recommended so the batter will all fit into piping bag at once.