German Chocolate Macarons

Delicious macarons from France with a twist of German chocolate. These macarons have an almond shell infused with cocoa and a creamy coconut-pecan filling that tastes just like traditional German chocolate cake.

Ingredients:

• 110g almond flour
• 200g powdered sugar
• 100g egg whites aged, room temperature
• 30g granulated sugar
• 1 tsp cocoa powder
• 1/2 tsp instant coffee powder
• 1/4 tsp salt
• For the Filling:
• 50g unsalted butter
• 75g sweetened shredded coconut
• 50g chopped pecans
• 100g condensed milk
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets

Almond flour, sugar powder, cocoa powder, and instant coffee powder should all be combined in a food processor

Pulse until finely chopped and thoroughly mixed

To get rid of any lumps, sift the almond flour mixture into a sizable mixing bowl

Put aside

Beat the room temperature egg whites with a pinch of salt in a different mixing bowl until frothy

Add the granulated sugar gradually while beating

Continue beating until stiff peaks form

Once the batter is smooth and has the consistency of lava, gently fold in three parts of the sifted almond flour mixture into the egg white mixture

Take care not to blend too much

Spoon the macaron batter into a piping bag and insert the round tip into the bag

Leaving space between each, pipe tiny, even circles of batter onto the baking sheets that have been prepared

To release any trapped air, tap the baking sheets on the counter several times

After the macarons have developed a skin and become no longer sticky to the touch, let them rest for about 20 to 30 minutes

Bake for 15 to 18 minutes, or until the macarons are firm to the touch and have risen in the center of the oven

As the macarons cool, get the filling ready

Melt the butter in a saucepan over a low heat

Add condensed milk, chopped pecans, sweetened shredded coconut, vanilla extract, and a dash of salt

Stir until well combined and the mixture thickens

Allow the filling to cool fully

After the macarons cool, arrange them into pairs according to their size and shape

One macaron shell should be lightly layered with another shell after a small amount of the coconut-pecan filling has been piped or spooned onto it

To develop their flavors, let the macarons age in the refrigerator for a full day

Once prepared, serve and savor your German Chocolate Macarons!