This past weekend I made chocolate macarons with chocolate filling, again using David Lebovitz' recipe. I like this filling better than the chocolate, prune, cognac filling. It's made with heavy cream, light corn syrup, semisweet chocolate, and butter. I baked them on parchment paper on good quality cookie sheets and only put one sheet in the oven at a time. The heat in my oven isn't even enough to risk baking two at the same time. And I managed to make 22 cookies in about an hour. This may not sound like much of an achievement but I haven't yet detailed what happened when I tried to make vanilla macarons. I'll save that for another day.
These macarons were really good! The center was soft and moist and the outside had a thin shell of meringue just like they are supposed to be. Wow. The filling was delicious. These were really good - I think I just said that.
dr |
You CANNOT go wrong with heavy cream, corn syrup, chocolate and butter!! You're making my mouth water and I haven't even had breakfast yet :)
ReplyDeleteJenn B :)