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Ingredients
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Macaron Shells
Chocolate Truffle Filling
Method
Macaron Shells
- 1
Prepare the Macaron Batter
In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form. Gently fold the almond flour mixture into the egg whites until fully combined. If desired, add food coloring.
- 2
Pipe and Bake the Shells
Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet. Tap the baking sheet on the counter to release air bubbles. Let the macarons rest for 30 minutes or until a skin forms on top. Preheat the oven to 300°F (150°C) and bake for 15-20 minutes. Allow to cool completely.
Chocolate Truffle Filling
- 3
Make the Truffle Filling
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth. Add the butter and vanilla extract, mixing until fully combined. Allow the mixture to cool and thicken.
- 4
Assemble the Petit Fours
Once the macaron shells are cool, pipe or spoon the chocolate truffle filling onto the flat side of one shell. Top with another shell to create a sandwich. If desired, roll the truffles in cocoa powder for a decorative touch.
