Chocolate Ganache Macarons
Ingredients
- 3 large Egg Whites
- 1 tsp Fresh Lemon Juice
- ¼ cup cocoa powder
- ½ cup Almond Flour
- 4 tbsp Xylitol
- 6 oz 100% cocoa baking chocolate
- 2 tbsp Coconut Cream
Instructions
- Preheat oven to 250°F. Prepare a silicon baking mat or parchment paper on a baking sheet. Drawing 1-inch circles on the backside of the parchment can be helpful. Set aside.
- Using a stand mixer with the whip attachment, whip the egg whites, lemon juice, a pinch of salt and 1 tbsp of the xylitol until stiff peaks form.
- Sift together 1 tbsp xylitol, almond flour, and cocoa powder.
- Add to the egg whites and gently fold in to fully incorporate.
- Using a piping bag or simply cut the end of a large zippered plastic bag, fill with the meringue and pipe onto the baking sheet making 1-inch rounds.
- Tap the tops with a slightly wet finger if tips remain. Bake for 35-45 minutes. If they begin to brown, decrease temperature by 25 degrees and bake a little longer. Remove from oven and allow to cool down. Once cooled remove with a spatula and set on a fresh piece of parchment paper.
- Make Filling: melt chocolate in the microwave at 30 second intervals.
- Add coconut cream and remaining 2 tbsp of xylitol using a handheld blender. Whip until thick.
- Using a small piping bag, pipe chocolate onto the flat side of 1 macaron then top with the another on the flat side sandwiching together.
- Sprinkle with a little cocoa powder as a garnish if desired.
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