Print Recipe

Double Chocolate Macaroons

For the chocolate lover
Total Time1 hr 10 mins
Course: Dessert
Servings: 6
Author: Euphoric Food

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.