Double Chocolate Macaroons
For the chocolate lover
Total Time 1 hour 10 minutes
Servings 6
Ingredients
- 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
FOR THE CHOCOLATE GANACHE
- 4 oz Semi-sweet Chocolate
- 1/2 cup Heavy Cream
- 1/2 Vanilla Bean
- 2 tbsp Cannabis Infused Coconut Oil
Instructions
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.
- Thoroughly stir chocolate and add cannabis oil.
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.
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