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Thursday, December 13, 2012
#12DaysofCookies: Spicy Hot Chocolate Macarons
Our second annual
Cookie Swap for a Cause
is mere days away, and we're getting pumped! Today, Denise Woodward from
shares a festive holiday recipe for spicy hot chocolate macrons. Enjoy!
Spicy Hot Chocolate Macarons
8 ounces whole raw almonds
8 ounces whole hazelnuts
1 cup powdered sugar
100 grams egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
1/4 teaspoon chipotle chili powder
125 grams mixed nut flour, I used half hazelnuts and half almonds
15 grams scharffen berger (or really good) cocoa powder
pinch of salt
Prepare the nut flour by grinding the nuts with 1 cup of powdered sugar, in a food processor until the consistency of flour.
You will need to pulse the food processor and run it, then pulse and then run.
*I did toast my nuts beforehand and let cool completely before grinding. But not necessary.
Separate the egg whites and let them sit at room temperature for 24 hours before starting to make the macarons.
Preheat oven to 300.
Whip the egg whites and creme of tarter until they are foamy.
Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form.
Sift the powdered sugar, salt, nut flour, chipotle chili powder, and cocoa powder into a bowl.
Add to the meringue and fold until a shiny mass comes together. Fit a pastry bag with a number 806 tip.
Pipe the macarons onto parchment paper.
Let the macarons dry at room temperature for 30 minutes (Aran suggests 20, I lost track of time). Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes.
Remove from parchment and fill with your favorite filling.
Click over to Chez Us for the rest of this multi-part recipe.
Recipe and photo originally published on and used courtesy
of Denise Woodward at
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