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Double Chocolate Macaroons

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Ingredients

Adjust Servings:
For the Cookie
1.5 cups Blanched Almonds
2 cups Powdered Sugar
1 oz Decarbed Cannabis
3 tbsp Cocoa Powder
.25 tsp Salt
3 Egg Whites room temperature
3 tbsp Granulated Sugar
Cream of Tartar pinch
For the Chocolate Ganache
4 oz Semi-sweet Chocolate
.5 cup Heavy Cream
.5 Vanilla Bean or 1/8 tsp vanilla extract
2 tbsp Cannabis Infused Coconut Oil

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Double Chocolate Macaroons

By Euphoric Food

For the chocolate lover

  • 70 min
  • Serves 6
  • Hard

Ingredients

  • For the Cookie

  • For the Chocolate Ganache

Directions

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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.

For the Assembly

Match cookies if sizes vary. Pipe cold ganache onto one side of cookie. Very gently squeeze cookies together.

*Yields about 30 cookies

Steps

1
Done

For the Chocolate Ganache

Over medium-low heat, add cream to sauce pot.

2
Done

Using a knife, half vanilla bean and scrape out seeds, add to cream.

*Do not boil cream*

3
Done

In a separate bowl, add chocolate and hot cream. Let sit for 3 minutes without stirring and wait for chocolate to heat through.

4
Done

Thoroughly stir chocolate and add cannabis oil.

5
Done

Allow chocolate to fully rest, then scoop into piping bag.

6
Done

For the Cookie

Preheat oven to 325°. Line baking sheets with parchment paper.

7
Done

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.*

8
Done

Using a standard blender, add egg whites.

9
Done

On medium speed, froth whites for 30 seconds. Add tartar.

10
Done

Continue whipping until stiff peaks while gradually adding granulated sugar.

11
Done

When firm peaks are achieved, gradually fold dry ingredients into whites in small increments.

12
Done

When mixture is fully mixture, transfer to piping bag.

13
Done

Pipe cookie mix onto baking sheet. Batter should be piped to about the size of a quarter.

14
Done

Allow mixture to rest for about to minutes so air bubbles can settle.

15
Done

Place sheets in middle of oven, bake for 12-15 minutes. Rotate halfway.

16
Done

Let cookies rest completely.

17
Done

For the Assembly

Match cookies if sizes vary. Pipe cold ganache onto one side of cookie. Very gently squeeze cookies together.

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