Macaron Galore

Image result for macarons

pepon The macaron is typically filled with ganache or buttercream that is sandwiched between 2 cookies. I had my fair share of macarons in Paris as it seemed to be the cookie of France (although it originated in Italy). Today, it remains the best-selling cookie in pastry retail stores. I would suggest that you visit Pepone Cafe, or Laduree to try one for yourself.


Posted below for your enjoyment is a chocolat macaron recipe! 


  • 4 ounces semisweet chocolateImage result for chocolate macaron recipe
  • 1/4 cup unsweetened cocoa powder, sifted
  • 3/4 cup sugar
  • 2 1/2 cups unsweetened shredded coconut
  • 3 large egg whites
  • 1 teaspoon pure vanilla extract
  • Pinch of salt


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.

  2. Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.

  3. Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.

  4. Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.

  5. Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.

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