And so the Year of the French Macaron slowly trudges along.
I’m sorry to report this latest batch was a resounding failure. Ironic, given that, at least according to the Huffington Post, chocolate macarons should have been easier to make.
It’s hard to say what went wrong here. I suspect that, with the addition of so much cocoa powder, the batter was too thick. Less lava, more brownie. So, back to the drawing board on this one.
But, lest you lose hope, all isn’t lost. These cookies are excellent in their own right. The coffee and cinnamon enhance the chocolate flavor, making it taste deeper and richer, and the chipotle finishes it with a nice kick.
Try it and report back. If your cookies end up with feet, let me know what you did to achieve them.
And, last but, not least: a quick housekeeping note: there are some big changes afoot here. All good, I assure you, but they’ll be keeping me busy. So if there’s a little radio silence from me, stay turned. I’ll be back and cooking again very soon.
Spiced Chocolate Cookies
Or, the Macarons that weren’t
3 egg whites
1 1/2 cups almond flour
1 1/4 cups confectioners’ sugar
1/4 cup granulated sugar
3 TBS coffee, cooled
3 TBS unsweetened cocoa
2 tsp cinnamon
1/4 tsp chipotle powder
Preheat oven to 300 degrees Fahrenheit.
Using a food processor, blend the almond flour and confectioners’ sugar together, about 2 minutes, until the mixture is well blended and well combined. Sift it, adding in the cinnamon, chipotle powder, and cocoa and set aside.
Heat your egg whites in a microwave for 15 seconds. Then, using a stand mixer, beat the egg whites until they’re foamy. Gradually add the granulated sugar, still whisking, until the whites reach medium soft peaks.
Sprinkle half of the almond/cocoa/confectioners’ sugar mixture over the beaten egg whites and fold until just incorporated. Then add the rest, folding until everything is combined. Fold in the coffee. Tap the bottom of your mixing bowl against the counter to eliminate any air bubbles.
Transfer the batter to a pastry bag and pipe the mixture onto a parchment lined baking sheet. Each cookie should be 1.5″ in diameter and at least 1/2″ apart.
Allow the cookies to rest for at least 30 minutes, until they are no longer tacky when touched.
Bake, rotating halfway through, until the cookies are slightly firm to the touch and can be lifted from the parchment, 20-25 minutes. Remove from the baking sheets and allow to cool completely.