Double Chocolate Macaroons
For the chocolate lover
- 1.5 cups Blanched Almonds
- 2 cups Powdered Sugar
- 1 oz Decarbed Cannabis
- 3 tbsp Cocoa Powder
- 1/4 tsp Salt
- 3 Egg Whites
- 3 tbsp Granulated Sugar
- Cream of Tartar
- 4 oz Semi-sweet Chocolate FOR THE CHOCOLATE GANACHE
- 1/2 cup Heavy Cream FOR THE CHOCOLATE GANACHE
- 1/2 Vanilla Bean FOR THE CHOCOLATE GANACHE
- 2 tbsp Cannabis Infused Coconut Oil FOR THE CHOCOLATE GANACHE
FOR THE CHOCOLATE GANACHE
Over medium-low heat, add cream to sauce pot.
Using a knife, half vanilla bean and scrape out seeds, add to cream.
*Do not boil cream*
In a separate bowl, add chocolate and hot cream. Let sit for 3 minutes without stirring and wait for chocolate to heat through.
Thoroughly stir chocolate and add cannabis oil.
Allow chocolate to fully rest, then scoop into piping bag.
FOR THE COOKIE
Preheat oven to 325°. Line baking sheets with parchment paper.
Using a food processor, add almonds, powdered sugar, cocoa powder & decarbed cannabis. Process until almonds are very fine, sift out large chunks.
*Do not over process or butter will form.*
Using a standard blender, add egg whites.
On medium speed, froth whites for 30 seconds. Add tartar.
Continue whipping until stiff peaks while gradually adding granulated sugar.
When firm peaks are achieved, gradually fold dry ingredients into whites in small increments.
When mixture is fully mixture, transfer to piping bag.
Pipe cookie mix onto baking sheet. Batter should be piped to about the size of a quarter.
Allow mixture to rest for about to minutes so air bubbles can settle.
Place sheets in middle of oven, bake for 12-15 minutes. Rotate halfway.
Let cookies rest completely.
OR THE ASSEMBLY
Match cookies if sizes vary. Pipe cold ganache onto one side of cookie. Very gently squeeze cookies together.