Mole Macarons
You'll be praising these delicious macaroon cookies with a spicy flavor. From holiday gatherings to birthday parties, these bite-sized goodies will be a hit.
12
1 Hr. 20 Min.
30 Min.
1 Hr. 50 Min.
Ingredients
Filling:
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons DOÑA MARÍA® Mole original
Macaron Cookies:
- 1/2 cup almond flour
- 1 ¼ cups powdered sugar
- 6 tablespoons cocoa powder
- 4 egg whites
- ⅔ cups granulated sugar
- 2 tablespoons DOÑA MARÍA® Mole original
- 3 tablespoons sesame seeds
Directions
Filling:
- In double boiler, melt chocolate chips. Whisk in heavy cream, butter and mole 3 minutes or until smooth and shiny.
- Refrigerate 1 hour.
- Transfer mixture to a piping bag.
Macarons Cookies:
- Heat oven to 320°F.
- In food processor bowl combine almond flour, powdered sugar and cocoa powder. Process 1 to 2 minutes or until finely ground.
- In large bowl, using electric mixer, beat egg whites until frothy. Gradually add sugar, mixing on medium speed 2 to 3 minutes or until soft peaks form. Fold in flour mixture and mole until fully combined.
- Transfer mixture to a piping bag.
- Line two 12×18-inch baking sheets with parchment paper.
- Pipe batter in 24 (1 ½-inch) circles divided between prepared sheets about 1-inch apart.
- Sprinkle tops with sesame seeds. Let rest 30 minutes.
- Bake 12 to 15 minutes or until tops look set. Allow to cool on pans 10 minutes. Remove cookies.
- For each sandwich cookie, pipe filling on bottom of 1 cookie. Top with second cookie. Repeat with remaining ingredients to make 12. Store tightly covered.