{"id":4934,"date":"2021-03-18T13:39:45","date_gmt":"2021-03-18T17:39:45","guid":{"rendered":"http:\/\/recipephany.com\/?p=4934"},"modified":"2023-08-08T11:20:21","modified_gmt":"2023-08-08T15:20:21","slug":"leahs-fudgy-flourless-chocolate-almond-macaroons","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=4934","title":{"rendered":"Leah\u2019s Fudgy, Flourless Chocolate-Almond Macaroons"},"content":{"rendered":"<p>There\u2019s no denying it\u2014every fudgy bite of this flourless almond cookie says it\u2019s the Macaroon\u2019s Macaroon.<\/p>\n<p>I grew up thinking macaroons were those sugary coconut mounds sold in cans during Passover. They were such a holiday ritual that there should have been a spot for them on our Seder Plate. They were okay, but who\u2019d ever want to eat them the rest of the year?<\/p>\n<p>Then along came \u201cmacarons,\u201d the French almond-meringue, attitude-filled confections that look like pastel rainbows in pastry cases. They no doubt dropped the \u201co\u201d to distance themselves from their macaroon relatives and signal that they are tr\u00e8s cher. They make a lovely occasional treat, but nothing I\u2019d ever crave.<\/p>\n<p>Now, here\u2019s a macaroon that is craveable, no matter how many o\u2019s in the name. Leah Greenwald, Chocolate Confectionery Consultant at the Recipephany Test Kitchens, has developed this simple recipe for a deep, dark fudgy macaroon that is a special occasion cookie all year round. In true Recipephany style, Leah\u2019s chewy chocolate bites showed me what a macaroon is supposed to be.<\/p>\n<p>Leah developed this recipe as a gift to those of us who feel compelled to make flourless chocolate cakes for Passover. (My go-to is Zell Schulman\u2019s <a href=\"http:\/\/recipephany.com\/?p=3146\">Chocolate Mousse Torte from Israel<\/a>). Leah\u2019s macaroons are an easy, yet satisfying, alternative to a large, rich cake and the fuss it entails. These smallish macaroons will fulfill the holiday demand for chocolate in all its fudgy goodness and yet still give those around the table a chance to exercise portion control. Recipephany, however, cannot guarantee that you will stop at one. (Our legal department requires this disclaimer.)<\/p>\n<p>And if you really want to amplify the wow factor, bring out some of <a href=\"http:\/\/recipephany.com\/?p=4300\">Leah\u2019s Blood Orange Sorbet (Without an Ice Cream Machine<span style=\"color: #000000;\">)<\/span><\/a><strong>.<\/strong> A scoop of this gorgeous sorbet alongside the macaroon might just reset your concept of what dessert should cap off a Passover seder\u2014or any special dinner for that matter. And it may throw out the concept of portion control.<\/p>\n<h3 style=\"text-align: left;\"><strong><span style=\"color: #ff6600;\">Leah\u2019s Fudgy, Flourless Chocolate-Almond Macaroons<\/span><\/strong><\/h3>\n<p>Leah says, \u201cThese are distantly related to ones from Fran\u00e7ois Payard in Paris. I use super-fine almond flour which you can buy in a supermarket, but you could buy<a href=\"http:\/\/test.recipephany.com\/wp-content\/uploads\/2021\/03\/IMG_4563sm.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-5224\" title=\"Leah's Fudgy Chocolate-Almond Macaroons\" src=\"http:\/\/test.recipephany.com\/wp-content\/uploads\/2021\/03\/IMG_4563sm-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"http:\/\/recipephany.com\/wp-content\/uploads\/2021\/03\/IMG_4563sm-300x200.jpg 300w, http:\/\/recipephany.com\/wp-content\/uploads\/2021\/03\/IMG_4563sm.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a> simple ground almonds\u00a0or grind whole ones yourself (be careful not to grind too long or they&#8217;ll start to become almond butter). Also, this recipe\u00a0probably works with hazelnuts, walnuts, etc.&#8221;<\/p>\n<p><em>Suggested equipment:<\/em><\/p>\n<p>Stand mixer with paddle attachment<\/p>\n<p>Tablespoon cookie scoop (such as the Zeroll 2040, 1 9\/16 inch, for producing 2-inch cookies)<\/p>\n<p><em>Makes about 50 1\u00bd-inch cookies, or about 32 2-inch cookies<\/em><\/p>\n<ul>\n<li>3\/4 cup Dutch process cocoa powder (68 grams) (we use Hershey\u2019s Special Dark)<\/li>\n<li>3 cups confectioners\u2019 sugar (350 grams)<\/li>\n<li>Pinch salt<\/li>\n<li>2 \u00be cups almond flour (272 grams)*<\/li>\n<li>4 large egg whites, room temperature<\/li>\n<li>1 tablespoon vanilla extract (15 grams)<\/li>\n<\/ul>\n<p>1. \u00a0Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 350 degrees on regular bake (not convection) setting. Line two baking sheets with parchment paper or silicone baking mats. (If using parchment paper on a rimless baking sheet, put a dot of vegetable oil on the sheet to stick the paper to it.)<\/p>\n<p>2. \u00a0Combine cocoa powder, confectioners\u2019 sugar, salt and almond flour in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute. With the mixer running, slowly add the egg whites and vanilla.\u00a0 Mix on medium speed for 1\/2 minute to 1 minute, just until the batter is moistened and the mixture has slightly thickened. Do not overmix it or the egg whites will thicken it too much. This makes a dense, sticky batter; think of it as chocolate epoxy.<\/p>\n<p>3. \u00a0Scoop the batter onto the prepared baking sheets by about tablespoonfuls, with at least 1.5\u201d between them. (A cookie scoop makes it easy to release the sticky dough and produces nice mounds.) If the batter is too thick to settle into smooth mounds, use wet fingers to neaten the shapes to something close to a hemisphere. If you are using small cookie sheets and have extra batter, wait until the first batch of cookies is baked before scooping the next batch.<\/p>\n<p>4. \u00a0Put the cookies in the oven and immediately lower the temperature to 320 degrees.\u00a0 Bake for 14 to 17 minutes, or until small thin cracks appear on the surface of the cookies. Switch the pans halfway through baking.\u00a0 Pull the parchment paper with the cookies onto a wire cooling rack, and let cool completely before removing the cookies from the paper. They will stick to the paper slightly because the water from your fingers when you shaped them liquefied a tiny bit of batter, which gets sticky when it bakes. Just push them off or use an offset spatula if needed.<\/p>\n<p>5. \u00a0Store in an airtight container for up to 3 days. These freeze well.<\/p>\n<p>*We\u2019ve used Trader Joe\u2019s and Whole Foods\u2019 365 brand. We got a prettier cookie with the Whole Foods\u2019 brand, but we can&#8217;t say that was the cause.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s no denying it\u2014every fudgy bite of this flourless almond cookie says it\u2019s the Macaroon\u2019s Macaroon. I grew up thinking macaroons were those sugary coconut mounds sold in cans during Passover. They were such a holiday ritual that there should have been a spot for them on our Seder Plate. They were okay, but who\u2019d ever want to eat them the rest of the year? Then along came \u201cmacarons,\u201d the French almond-meringue, attitude-filled confections that look like pastel rainbows in pastry cases. They no doubt dropped the \u201co\u201d to distance themselves from their macaroon relatives and signal that they are tr\u00e8s cher. They make a lovely occasional treat, but nothing I\u2019d ever crave. Now, here\u2019s a macaroon that is craveable, no matter how many o\u2019s in the name. Leah Greenwald, Chocolate Confectionery Consultant at the Recipephany Test Kitchens, has developed this simple recipe for a deep, dark fudgy macaroon that is a special occasion cookie all year round. In true Recipephany style, Leah\u2019s chewy chocolate bites showed me what a macaroon is supposed to be. Leah developed this recipe as a gift to those of us who feel compelled to make flourless chocolate cakes for Passover. (My go-to is Zell Schulman\u2019s Chocolate Mousse Torte from Israel). Leah\u2019s macaroons are an easy, yet satisfying, alternative to a large, rich cake and the fuss it entails. These smallish macaroons will fulfill the holiday demand for chocolate in all its fudgy goodness and yet still give those around the table a chance to exercise portion control. Recipephany, however, cannot guarantee that you will stop at one. (Our legal department requires this disclaimer.) And if you really want to amplify the wow factor, bring out some of Leah\u2019s Blood Orange Sorbet (Without an Ice Cream Machine). A scoop of this gorgeous sorbet alongside the macaroon might just reset your concept of what dessert should cap off a Passover seder\u2014or any special dinner for that matter. And it may throw out the concept of portion control. Leah\u2019s Fudgy, Flourless Chocolate-Almond Macaroons Leah says, \u201cThese are distantly related to ones from Fran\u00e7ois Payard in Paris. I use super-fine almond flour which you can buy in a supermarket, but you could buy simple ground almonds\u00a0or grind whole ones yourself (be careful not to grind too long or they&#8217;ll start to become almond butter). Also, this recipe\u00a0probably works with hazelnuts, walnuts, etc.&#8221; Suggested equipment: Stand mixer with paddle attachment Tablespoon cookie scoop (such as the Zeroll 2040, 1 9\/16 inch, for producing 2-inch cookies) Makes about 50 1\u00bd-inch cookies, or about 32 2-inch cookies 3\/4 cup Dutch process cocoa powder (68 grams) (we use Hershey\u2019s Special Dark) 3 cups confectioners\u2019 sugar (350 grams) Pinch salt 2 \u00be cups almond flour (272 grams)* 4 large egg whites, room temperature 1 tablespoon vanilla extract (15 grams) 1. \u00a0Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 350 degrees on regular bake (not convection) setting. Line two baking sheets with parchment paper or silicone baking mats. (If using parchment paper on a rimless baking sheet, put a dot of vegetable oil on the sheet to stick the paper to it.) 2. \u00a0Combine cocoa powder, confectioners\u2019 sugar, salt and almond flour in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute. With the mixer running, slowly add the egg whites and vanilla.\u00a0 Mix on medium speed for 1\/2 minute to 1 minute, just until the batter is moistened and the mixture has slightly thickened. Do not overmix it or the egg whites will thicken it too much. This makes a dense, sticky batter; think of it as chocolate epoxy. 3. \u00a0Scoop the batter onto the prepared baking sheets by about tablespoonfuls, with at least 1.5\u201d between them. (A cookie scoop makes it easy to release the sticky dough and produces nice mounds.) If the batter is too thick to settle into smooth mounds, use wet fingers to neaten the shapes to something close to a hemisphere. If you are using small cookie sheets and have extra batter, wait until the first batch of cookies is baked before scooping the next batch. 4. \u00a0Put the cookies in the oven and immediately lower the temperature to 320 degrees.\u00a0 Bake for 14 to 17 minutes, or until small thin cracks appear on the surface of the cookies. Switch the pans halfway through baking.\u00a0 Pull the parchment paper with the cookies onto a wire cooling rack, and let cool completely before removing the cookies from the paper. They will stick to the paper slightly because the water from your fingers when you shaped them liquefied a tiny bit of batter, which gets sticky when it bakes. Just push them off or use an offset spatula if needed. 5. \u00a0Store in an airtight container for up to 3 days. These freeze well. *We\u2019ve used Trader Joe\u2019s and Whole Foods\u2019 365 brand. We got a prettier cookie with the Whole Foods\u2019 brand, but we can&#8217;t say that was the cause.<\/p>\n","protected":false},"author":1,"featured_media":5223,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5,669,1,373,18],"tags":[650,651],"class_list":["post-4934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-desserts","category-gluten-free","category-other","category-passover","category-snacks","tag-francois-payard","tag-passover-macaroon"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Leah\u2019s Fudgy, Flourless Chocolate-Almond Macaroons - Recipephany<\/title>\n<meta name=\"description\" content=\"A simple recipe for a deep, dark fudgy macaroon for Passover or any occasion all year round.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=4934\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Leah\u2019s Fudgy, Flourless Chocolate-Almond Macaroons - 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