Macaroons are nothing but small delicious circular cake prepared with usually almond flour, icing sugar , egg, granulated sugar and water. There are two methods to prepare this yummy mouth watering dessert; the French method and the Italian method. Both the way it yields yummy tasty macaroons. Anyone can make this dessert as it is not hard as everyone thinks. Just keep the ingredients and tools ready and yeah you can prepare it to satisfy your cravings for this amazing macaroons.
For the love of German chocolate here we will prepare German Chocolate Macaroons with coconut pecans and chocolate buttercream filling. Bake this yummy Macaroons and treat yourself or gift your german chocolate lover friend wrapping it in a box tied with ribbon. I swear they will love your surprise.We will start this by first preparing the cookies as it need time and then will start preparing our coconut pecan filling and chocolate buttercream frosting. This fillings are sandwiched between two macaroon cookie.
Let’s List The Ingredients Required And Start Preparing Our Delicious German Chocolate French Macarons:
Preparation Time – 1 hour
Cooking Time – 25 minutes
Serves – 6
Confectioners sugar – 2 cups
Almond flour – 2 1/2 cups
Egg Whites – 6
Granulated sugar – 1 cup
Dark chocolate – 60 grams
Unsweetened Cocoa powder – 2 1/2 tbsp
Butter – 1 cup
Flaked coconut – 2 cups
Pecans chopped – 1 cup
Vanilla essence – 1 tsp
Cocoa powder – 4 tbsp
Powdered sugar – 5 cups
Heavy cream – 4 tbsp
Condensed milk – 1 can
Egg – 1
Salt – 1/4 tsp
Step By Step Instructions :
We should prepare the batter for the macaroon cookie. First thing to do is to sieve the dry ingredients Granulated sugar, Almond flour and Cocoa powder to a bowl. Stir it properly until it is fully incorporated. Keep it aside.
Pour in egg whites to the stand mixer to nicely whip the eggs with sugar. Add the sugar in three parts slowly . Add in 1/3 of sugar and whisk until egg whites are nice and foamy. Again add 1/3 of sugar which is half of the remaining and whisk this until it has soft peaks. Now add the remaining sugar and go ahead and whisk this for a firm peaks and until it is really glossy and shiny. Now it’s ready.
Melt the dark chocolate in a microwave for 30 seconds and give it a stir to see whether it is completely melted, if not again put it into the microwave for an extra 10 seconds
to make sure it is completely melted. Add the melted chocolate to the egg white mixture and add in the sieved almond flour, granulated sugar and cocoa powder mixture and stir it to combine. In this process we should be careful and should’t over mix or under mix the batter. Stir until the cookie batter drips off the spatula in a ribbon. Your cookie batter is ready.
Put the batter in the piping bag and cover it. Take a baking tray with parchment paper and squeeze the batter by holding the piping bag vertically up into a round 1 1/2 inch circles spacing them about 2 inches apart between cookies. Then tap the tray to remove air bubbles. Allow the cookies to dry for an hour and check whether it is done by touching with your finger, if it comes out clean then your cookie is ready to bake. If you want you can add chocolate sprinkles on top of it ( this is optional).
Preheat the oven for 300 degree and bake the cookie for 14 minutes. At 7 minutes open the oven and turn the tray around to bake the cookie evenly. Now your cookie for the macaroon is ready.
Instructions For The Filling:
For chocolate buttercream frosting take a bowl add in Butter, Powdered sugar, Cocoa, Vanilla, Heavy cream and Salt and whisk in for 5 to 7 minutes until it is creamy and
fluffy. Add more sugar if you want thick frosting as we are using this for macaroons. Keep this aside.
Will prepare Coconut pecan frosting by whisking Egg and Condensed milk in a saucepan . Will boil the mixture in a medium heat stirring constantly. In the end mix in sweetened flaked coconut and chopped pecans. Will switch off the heat and refrigerate it until cold.
Now will fill the macaroons with buttercream and coconut pecan frosting. Take chocolate butter cream in a piping bag and pipe it in the ends of macaroons in a circle and in the middle will put coconut pecan frosting and top it with another macaroon cookie like a sandwich.
Your yummy German Chocolate macaroon with Coconut pecan frosting and chocolate butter cream is ready to relish. You can refrigerate and have it chilled or have it as soon as it is done. Either ways it tastes yummylicious.