Almond macaroons with bittersweet chocolate ganache from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 130) by Joanne Chang and Christie Matheson

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Ingredients

almond extract
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egg whites
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

anya_sf on January 25, 2024

Like dbuhler, I used almond flour and weighed out the dough to get the suggested number of cookies. I also flattened the dough prior to baking and am glad I did, as the cookies did not spread at all. Mine took 5 extra minutes to bake. They were absolutely delicious and larger than I'd expected, so one cookie was very satisfying.
dbuhler on February 03, 2023

I decided to substitute and equal weight of almond flour for the ground almonds, and I believe that is why my cookies didn't flatten like the photo in the book (or the recipe proportions were off). Despite their round shape, they were delicious!! Since the cookies were very round I decided to spread the ganache on the top like frosting instead of making them into sandwich cookies. I also weighed out my dough portions to get the suggested 40 cookies (about 32 grams per cookie). I liked the texture of these best when baked for 20 minutes...not much browning is needed (in my opinion). I can see this as a good base to use when playing around with different flavor combinations. I want to try adding some orange zest and orange oil next time!
Jviney on May 22, 2019

These were a breeze to make and a big hit. I’m guessing I made mine smaller than she recommended, as I ended up with 28 sandwiches versus the expected 20, and my bake time was 16 minutes instead of the suggested 20-25.