Delicate and airy, the French Macaron has an almond, sugar and egg whites-based shell. The shells have a light, crunchy texture on the outside and are slightly chewy on the inside. These shells are held together by a filling, typically made from a ganache butter-cream, meringue or jam. The earliest records for the base of the macaron cookie recipe dates back to the Renaissance.
Number of servings: 15, 320 calories per serving.
Ingredients:
- 1 {heaping} Cup Shredded Coconut {optional: sweetened coconut}
- 1/2 cup cashews
- 1/2 cup pecans
- 1/2 cuip hazelnuts
- 1/4 Cup Coconut Oil
- 5 Tbsp. Cocoa Powder
- 2 Tbsp. Maple Syrup
- 1/2 tsp. Vanilla
Directions:
- Add coconut to your food processor, cover, and pulse several times to further break up the coconut.
- Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary.
- Working quickly as coconut oil melts rapidly in your hands, roll the mixture into small balls and place in a dish lined with parchment paper.
- Chop cashews, pecans, and hazelnuts. Garnish top with chopped nuts.
- Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer.
- Makes 10-15 macaroons, depending on size.
