Chocolate Ganache Macarons

Chocolate Ganache Macarons

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 20

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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