Ingredients
- 1 cup blanched slivered almonds
- 2 cup large egg whites, at room temperature
- 2 tablespoon granulated sugar
- 1/4 teaspoon pure almond extract
- 1 cup powdered sugar
- 1 cup blanched slivered almonds
- 2 cup large egg whites, at room temperature
- 2 tablespoon granulated sugar
- 1/4 teaspoon pure almond extract
- 1 cup powdered sugar
- 3/4 cup semi-sweet chocolate chips, recommended ghirardelli
- 1/4 cup heavy cream, at room temperature
- 1 cup blanched slivered almonds
- 2 cup large egg whites, at room temperature
- 2 tablespoon granulated sugar
- 1/4 teaspoon pure almond extract
- 1 cup powdered sugar
- 3/4 cup semi-sweet chocolate chips, recommended ghirardelli
- 1/4 cup heavy cream, at room temperature
- 12 wooden popsicle sticks
Preparation
Baking Directions:
For the macaroons: Preheat the oven to 300 degrees F.
Line 2 baking sheets with parchment paper.
In a food processor, blend the almonds until finely ground.
In a large bowl, using a hand mixer on high speed, beat the egg whites until they form soft peaks, about 1 minute.
Gradually add the granulated sugar, beating constantly, until the mixture holds stiff peaks, about 2 minutes.
Beat in the almond extract, orange zest and food coloring, 1 drop at a time, if using.
Using a spatula, fold in the ground almonds and powdered sugar until combined.
Using a small cookie scoop, scoop 8 to 12 (2-inch-diameter) circles of batter onto each baking sheet.
Bake for 15 minutes until slightly puffed.
Cool completely on the baking sheets, about 30 minutes.
For the filling: Place the chocolate and cream in a medium bowl.
Place the bowl over a pan of barely simmering water.
Stir until the chocolate is melted and the mixture is smooth, about 2 minutes.
Refrigerate until thick enough to spread, about 25 minutes.
Spoon the filling onto the flat side of 1/2 of the cookies.
Place the lollipop sticks in the middle of the filling and gently press the remaining cookies on top.
Allow the filling to set at room temperature, about 1 hour.
Prep Time: 12 minutesCook Time: 17 minutesInactive Prep Time: 1 hour and 55 minutes
