Mint Chocolate Chip Macarons

INGREDIENTS

About a cup of almonds (or 2/3 cup almond meal)

1 1/2 cups powdered sugar

3 large egg whites

5 tablespoons granulated sugar

1 teaspoon mint extract

a few drops of green food coloring

3/4 cup mini chocolate chips

(Filling recipe below)

DIRECTIONS:

• Preheat the oven to 280ºF. Line 2 baking sheets with parchment paper.
• Grind the almonds in the food processor until coarse. Measure the ground almonds so that you have 2/3 cup. Add the powdered sugar to the 2/3 cup ground almonds and continue processing until fine. Sift through a fine mesh sieve.
• Beat the egg whites until frothy. Add the granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the mint extract and food coloring.
• Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. And the remaining almond mixture and continue gently folding. Gently fold in the chocolate chips.
• Pour batter into a pastry bag fitted with a 0.4-inch tip or a plastic baggie with a corner snipped off. On your prepared baking sheets, pipe out about 1-inch circles.
• Holding the cookie sheet with both hands, smack it against your countertop a few times to help the batter settle and even out. This also helps get the elusive “feet”.
• Let the piped macarons sit out for at least fifteen minutes to help build a slight film over the top. After 15-20 minutes, check the batter by lightly tapping your finger on the top of a macaron. Your finger should bounce off the top without anything sticking to it. If they’re still sticky, allow to sit out for up to an hour.
• Place both baking sheets in the oven and bake for 15-18 minutes.The macarons are done when they are baked all the way through and the shells are hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Allow to cool before filling.

Mint Chocolate Ganache Filling

INGREDIENTS

3/4 cup chocolate chips or chopped chocolate

2 tablespoons butter

1/2 teaspoon mint extract

Melt the chocolate chips, butter, and extract in the microwave on 50% power or in a bowl set over a steaming pot of water.

Spread a little onto the bottom of one macaron and sandwich another on top. Repeat for all macarons.

source : yammiesnoshery

 

Gluten-Free Mini Caramel Pecan Tarts

Gluten-Free Mini Caramel Pecan Tarts

Yield: 18 mini tarts

INGREDIENTS:

For the crust:
1 1/4 cups almond flour or almond meal
1 cup pecans or walnuts
4 teaspoons coconut flour*, sifted if lumpy
5 tablespoons unsalted butter
1/4 cup light or dark brown sugar
2 teaspoons cinnamon
1/8 teaspoon salt

For the filling:
3/4 cup tightly packed dark brown sugar
2/3 cup whipping cream
7 tablespoons unsalted butter
1 teaspoon vanilla
3/8 teaspoon salt
2 1/2 cups chopped pecans

Directions:

1. Preheat the oven to 375°F. Line two muffin pans with 18 muffin liners.

2. Prepare the crust. Place all the crust ingredients in the bowl of a food processor fitted with the S-blade and pulse for 15 seconds or until there are no large chunks of nuts left. The nuts should be 1/8″ or smaller in size.
Press 20 grams, about a rounded tablespoon, of dough onto the bottom of the each liner. Try to press it in the nooks and crannies of the muffin liner.

3. Bake for 7 minutes or until golden brown. Let cool for at least 20 minutes while preparing the rest of the recipe. Don’t skimp on the cooling time or the caramel may leak through.

4. Place the chopped pecans on a baking sheet and roast for 4-6 minutes or until starting to smell toasty. They burn quickly so keep a close eye on them. Remove from the oven.

5. Prepare the caramel. Heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan (do not use non-stick) over medium heat.

6. Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
7. Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until considerably thickened and just barely pourable. Stir in the nuts and then spoon about 2 tablespoons of caramel pecan mixture onto the top of each baked crust.

8. Place the pans in the refrigerator for 2-3 hours or until the caramel has firmed up.

Serve cold or at room temperature. These can be left at room temperature for 8 hours. Refrigerate in an airtight container for up to 4 days.

Notes:

*There isn’t a direct substitute for coconut flour. If you don’t have it on hand, I recommend trying a different crust recipe.

source: mybakingaddiction

Mint Macarons

INGREDIENTS:

• 8 ounces powdered sugar
• 5 ounces egg whites
• 2½ ounce granulated sugar
• 2 tsp vanilla bean paste
• ½ tsp kosher salt
• Green and teal gel paste
• ½ tsp peppermint extract

Mint Buttercream Frosting:

• ¼ cup butter, room temperature (softened but not melted)
• ¼ cup shortening
• 1 tsp vanilla
• 4 cups powdered sugar
• ¼ cup heavy cream
• ½ tsp peppermint extract
• Green and teal gel paste

DIRECTIONS:

 

Macarons:

1. Line 2 pans with parchment paper.
2. Sift the almond flour and powdered sugar together and set aside.
3. Mix the egg whites, granulated sugar, vanilla bean paste and kosher salt on low for 3 minutes, then beat on medium speed for 3 minutes and finally on high for 3 minutes. Add the gel paste and peppermint extract, beat for one final minute. The meringue should be very stiff.
4. Add the almond and powdered sugar mixture and fold it into the meringue until it has deflated. It should look like molten lava that will hold its shape for a bit and then melt into the mixture.
5. Pipe the batter into small circles on the parchment paper.
6. Hold the pan and firmly smack it against the counter a couple of times, turn the pan and smack it again to remove the air bubbles.
7. Bake at 300 degrees for about 18 minutes or until the macarons can be easily removed from the parchment paper. If they stick or the shell comes off the but bottom sticks, bake them a little longer.
8. Cool completely on the pan and then remove to add the mint buttercream frosting.

Mint Buttercream Frosting:

1. Beat butter, shortening and vanilla until creamy.
2. Add powdered sugar, 1 cup at a time, beating after each cup.
3. Beat in ¼ cup heavy cream until light and fluffy.
4. Mix in peppermint extract and food coloring.

source : thegunnysack

Maple Walnut Macarons

Maple Walnut Macarns

INGREDIENTS

About a cup of walnuts

1 1/2 cups powdered sugar

3 large egg whites

5 tablespoons granulated sugar

1/2 teaspoon vanilla extract

2 teaspoons maple extract

(Filling recipe below)

 

Preheat the oven to 280ºF. Line 2 baking sheets with parchment paper.

Grind the walnuts in the food processor until coarse. Measure the ground walnuts so that you have 2/3 cup. Add the powdered sugar to the 2/3 cup ground walnuts and continue processing until fine. Sift through a fine mesh sieve.

Beat the egg whites until frothy. Add the granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract.

Add half of the sifted walnut mixture, and gently fold it into the meringue using a flexible silicone spatula. And the remaining walnut mixture and continue gently folding.

Pour batter into a pastry bag fitted with a 0.4-inch tip or a plastic baggie with a corner snipped off. On your prepared baking sheets, pipe out 1-inch circles.

Holding the cookie sheet with both hands, smack it against your countertop a few times to help the batter settle and even out. This also helps get the elusive “feet”!

Let the piped macarons sit out for at least fifteen minutes to help build a slight film over the top. After 15-20 minutes, check the batter by lightly tapping your finger on the top of a macaron. Your finger should bounce off the top without anything sticking to it. If they’re still sticky, allow to sit out for up to an hour!

Place both baking sheets in the oven and bake for 15-18 minutes.The macarons are done when they are baked all the way through and the shells are hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Allow to cool before filling.

 

Maple Walnut Filling

1 cup walnuts (optional)

1 stick softened butter

1/4 cup maple syrup

3 cups powdered sugar

2 teaspoons maple extract

1 teaspoon vanilla

Grind the walnuts in the food processor (make sure they’re smaller than whatever tip you are using for piping).

Beat the butter until smooth. Alternately add the syrup and powdered sugar until desired consistency is reached. Add the extracts. Stir in the nuts. Pipe onto cooled macarons and sandwich them together. I dipped them in melted chocolate and crushed walnuts, but you don’t have to!

source:  yammiesnoshery

Champagne Macarons

Yield : 40 macarons

Ring in the new year with these champagne macarons! Filled with a champagne-infused buttercream they are the perfect celebration cookie.

INGREDIENTS:

For the cookies

• 1 batch of plain macaron shells (see recipe here)

For the filling

• 1 cup champagne
• 2½ large (75 g) egg whites
• ½ cup sugar
• pinch of salt
• 16 tbsp unsalted butter, room temperature

DIRECTIONS

1. Prepare the macaron shells and let cool. Set aside.
2. In a medium sauce pan, bring the champagne to a boil. Let simmer for 10 minutes, or until reduced to ¼ cup. Set aside and let cool.
3. In the bowl of a stand mixer (or other heat-resistant bowl), combine the egg whites, sugar, and salt. Set over a small pot of simmering water, whisking constantly. Bring to 160F and then remove from the heat. Beat on medium-high speed with the whisk attachment until cooled to room temperature and stiff peaks have formed, about 8 minutes. Reduce the speed to medium and then add the butter, 2 tbsp at a time, only adding more after the rest has been incorporated. The frosting may start to look soupy or curdled, but just keep beating and it will eventually become fluffy again.
4. With the mixer on low, add the reduced champagne one tbsp at a time, allowing each to be incorporated before adding the next. If the frosting starts to separate, keep beating and it will eventually come back together.
5. Transfer the frosting to a piping bag and pipe onto the flat side of half of the macaron shells. Top with a second shell and gently press together so that the frosting reaches the edges. Refrigerate overnight before serving.

source :  joanne-eatswellwithothers

….. more MACARON RECIPES…..

Chocolate Puffs with Pumpkin Whipped Cream

INGREDIENTS

For the chocolate cream puffs

1/2 cup water

1/3 cup vegetable oil

1 tablespoon sugar

1/4 tablespoon salt

1/2 cup + 1 tablespoon all purpose flour

3 large eggs, cold

2 1/2 tablespoons cocoa powder

For the pumpkin whipped cream

1 1/2 cups heavy cream

1 cup powdered sugar

2  teaspoons cinnamon

1/4 teaspoon all-spice

1 cup pumpkin puree

DIRECTIONS:

For the chocolate cream puffs

Heat oven to 425 degrees.

In a medium saucepan heat water, oil, sugar and salt over medium heat until simmering.  Add in flour and quickly stir with a wooden spoon until mixture comes together and pulls away from the sides of the pan.  Remove pan from heat and allow to cool down, about five minutes.  Stir frequently (this helps to release the steam).

Add one egg and stir until completely incorporated.  Add in remaining eggs, one at a time, until the mixture is smooth.  Add in cocoa and gently stir until smooth.

Using a pastry bag with a 2D tip, pipe out small clouds of the cocoa dough.  You should have enough dough to pipe out 8 on one parchment lined cookie sheet.  (If you prefer you can use two soup spoons and drop 8 equally portioned mounds of the dough onto your prepared pan.)

Bake until completely puffed, 15 to 20 minutes.  Reduce heat to 375 and continue to bake until shells are firm, about 15 more minutes.

Remove pan from oven and carefully make a small slit in the side of each puff.  Allow puffs to dry out; let them sit out for about an hour.  Allow puffs to cool completely before filling.

 

For the pumpkin whipped cream

Add cold heavy cream to food processor and turn on high for about one minute, or until the cream has turned fluffy (or very soft peaks).  Turn processor off and add in sugar and spices.  Pulse until just incorporated.  Add in pumpkin puree and mix on high until pumpkin is fully incorporated, about 1 minute.

Scoop pumpkin whipped cream into a pastry bag and set aside.

Using a sharp paring knife, slice off top third of each puff shell.  If necessary, remove excess dough so that the shell is fairly hollow.  Do this to all puff shells.  Place shell base’s on your serving plate.

Cut approximately 2 inches off the tip of your pastry bag filled with pumpkin whipped cream.  Pipe a generous amount into each shell.  Place the shell top back on top of the whipped topping.

Mix together 1 tablespoon of cocoa and 1/4 teaspoon of cinnamon.  Gently dust the cream puffs with the cocoa blend

source:  iambaker  @  kitchenaid

Napoleon Cake

INGREDIENTS

Quick Puff Pastry

400 g. butter, cold

2 eggs

150 ml water, cold

6 cups all purpose flour (650 g)

3 tbsp vodka/cognac

1 tbsp vinegar (9%)

Pinch of Salt

Egg Yolk Custard

7 egg yolks

6 cups milk

1½ – 2¼ cup sugar

1 tbsp vanilla extract

1 cup flour

150-200 g butter

 

DIRECTIONS:

Make Puff Pastry

1. Mix cold water, 1 tablespoon vinegar & 3 tablespoons vodka in a cup.
2. In a separate cup whisk together eggs and salt. Combine mixtures of two cups and stir to combine.
3. Add flour to the cup of your food processor. Add cold, cubed butter and pulse or process until the crumbs are pea size.
4. Add the egg mixture and continue processing until the dough starts sticking to itself a bit, but is not formed yet.
5. Pour the content of the food processor bowl onto work surface and start gathering and sticking the dough together with your hands, trying to work it as little as possible. Form a ball and kneed it for a couple of seconds until a dough forms.
6. Shape the dough into a log and then cut it into 12 equal pieces. Roll each piece into a ball, place on a plate, cover with plastic and refrigerate for about an hour.

Work on the frosting

1. Combine egg yolks & sugar in a bowl and whisk them together, adding 50 milliliters of milk to make it easier.
2. Add the flour and whisk again, forming very uniform, clump free batter. Add another 50 milliliters of milk to make it easier.
3. Heat the remaining milk in a pot until boiling, all the while stirring to keep the bottom from scorching.
4. Transfer the the egg & flour mixture into a larger pot (about 3 quarts).
5. Tamper the egg yolk mixture by slowly pouring the hot milk in, all the while mixing.
6. Pour the mixture back into the pot and bring it to boil, continuously (!!) stirring and keeping the bottom of the pot from scorching. Once boiling, cook for 2-3 minutes.
7. Add butter, allow to melt and stir to for a smooth custard.
8. Allow the custard to cool by pouring it into a jelly roll baking sheet and covering it with plastic wrap (plastic wrap should touch the custard, to keep the skin from forming). Do not refrigerate, just bring to room temperature.

Bake the cake layers

1. Preheat oven to 400F. Set the rack in the middle.
2. On a back of a jelly roll baking sheet, roll out 1 dough ball, until about 11-12 inches in size, by dusting the surface with flour as needed.
3. Bake for 5-7 minutes, until lightly golden.
4. Repeat with the rest of the dough.
5. Once the cake layers have cooled, place a 10 inch plate on top of each cake layer and cut around, collecting the scraps into a separate bowl and being careful to keep the cake layers from cracking.
6. Crumble the cake scraps.

Assembly

1. Place a dab of frosting on a serving platter.
2. Place first cake layer and press to adhere.
3. Surround the cake layer by a cake ring. The rest of the cake will be built inside the ring.
4. Place about 4 large spoons of frosting and smooth it around. Repeat with the rest of the frosting and cake.
5. Cover the cake and keep at room temperature for 12 hours+12 hours in the fridge; or in the fridge for at least 48 hours before continuing.
6. Run a knife between the cake and the ring. Remove the ring.
7. Take some crumbled scraps into the palm of your hand and press them against the sides of the cake, all around. Sprinkle the rest of the cake crumbs on top of the cake. The cake scraps are not only for decoration, but also to keep a skin from forming on the custard.
8. Serve chilled.

source:  letthebakingbegin

Honey Comb Cake

Honey Comb Cake

Yields:  8″  cake

INGREDIENTS

Cake

2 12×12 inches, puff pastry sheets, thawed

2 cups canned tart cherries, drained

Frosting

3 sticks butter, room temperature

1.5 cans sweetened condensed milk, cooked (dulce de leche)

Ganache

150 grams dark chocolate, finely chopped

150 ml heavy cream,

3 tablespoons corn syrup

Decoration

½ cup chocolate sprinkles (only half will be actually used)

 

DIRECTIONS:

1. Cook cans of condensed milk in a pot, covered with water by 2 inches, for 1.5 hours, on low heat. Allow to cool completely.
2. Cut each puff pastry sheet in 3 strips. Roll them with a rolling pin, to double it in size (length & width). Place cherries about ½ inch apart along the long side of the dough. Roll it into a tube and pinch the ends. Do the same with 1 more strip of puff pastry. Combine rolled pieces together. Coil them into a spiral circle, leaving about ½ inch between each coil (see illustration at the end of the post).
3. Bake at 400, for 15 minutes or until slightly golden.
4. Follow the above steps and make 2 more cake layers.

Make the cream

1. Whip room temperature butter, for about 3-4 minutes until white and fluffy. Scrape the bottom of the bowl a couple of times throughout.
2. Add room temperature condensed milk, in 3 additions, making sure it’s combined before adding more.

Make Chocolate Ganache

1. Chop the chocolate and place it into a bowl.
2. Heat the cream, to a simmer.
3. Pour over the chocolate. Let sit for 2-3 minutes.
4. Add the corn syrup. Stir, until well combined and smooth.

Assembly

1. Reserve 1 cup of frosting for covering the cake.
2. Place a small dab of frosting on a plate, to adhere it to the plate and ensure that it does not move. Put the first cake layer. Place 4 strips of foil, 1 inch under the cake, overlapping and covering the serving platter (will make for easy cleanup). Layer the cake with frosting, making sure the amounts of frosting between layers are the same.
3. Cover the cake with the reserved frosting.
4. Refrigerate the cake for 20 minutes.
5. Pour the chocolate ganache on top of the cake, right in the middle. Go with a spatula in a circle, allowing the chocolate to drip down the sides and cover them.
6. To get the spiral design, place the cake on a cake turntable, place the tip of your spatula in the middle, start turning the cake turntable, at the same time moving the spatula so that it creates a spiral all over the cake. Slowly, run a knife or a spatula, underneath the cake freeing the 4 strips of foil. Remove the foil. Clean up the edges of the serving plate if needed.
7. While the ganache is still wet, decorate the cake with chocolate sprinkles. Place a baking pan or a large dish, in front of yourself. Take the cake into your left hand. Take some sprinkles into the palm of your hand, cupping the hand slightly. Press against the bottom of the cake, going around the cake.
8. Cake is best served at room temperature, but is easier to cut while it’s still cold.

 

source:  letthebakingbegin

Basic French Macarons

Yield: 4 dozens (2 dozen macaroon sandwiches)

INGREDIENTS

2/3 cup almond meal or ground almonds
1 1/2 cups powdered sugar
3 large egg whites, room temperature and preferably aged up to 3 days
5 tablespoons granulated sugar
1 teaspoon vanilla extract

Directions

• Preheat the oven to 280ºF, and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
• If your almond meal is very coarse, grind it with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture twice through a mesh sieve.
• Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract. Be careful to not overbeat the meringue (e.g., the meringue takes on a clumpy texture).
• Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.
• When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, “punch” down into the center of the batter, then scrape more batter from the sides to the center, and punch again. You will need to repeat this 10-15 times (or more, depending on your arm strength and the beginning texture of your batter) until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula. Think of the consistency of molten lava. For the best results, punch the batter a few times, check the consistency, then punch a few more times, etc. Do not make the batter too runny or the macarons won’t rise as they should, and you could end up with oil stains on the surface.
• Pour batter into a pastry bag fitted with a 0.4-inch tip. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons!).
• Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the “pied” or frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should form a very thin, smooth crust where, if you tap it lightly with your finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer. This may take up to an hour on humid days.
• Place both baking sheets in the oven and bake for 15-18 minutes. After the first 2 minutes, open the oven to allow any excess humidity to escape. Halfway through, swap oven racks and rotate the sheets for even baking. The macarons are done when they are baked all the way through and the shells are just hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Remove them from the oven, and cool on baking sheet placed on a wire rack.
• When fully cooled, assemble the macarons with your choice of filling. The assembled macarons can be stored in an airtight container in the refrigerator for up to one week.

Notes : The basic meringue-style French macaron is merely the springboard for your wildest color and flavor combinations. Try adding a teaspoon of Dutch-process cocoa and red gel food coloring for a red velvet macaron, or a 1/4 teaspoon rose extract and pink gel food coloring for rose. Always add the dry flavorings to the almond meal/powdered sugar mixture and the extracts/gel color to the meringue.

Basic Macaron Buttercream Filling

Yield: enough for 2 dozen macaroon sandwiches

INGREDIENTS

7 tablespoons unsalted butter, softened
2 egg yolks
1/4 cup granulated sugar
3 1/2 tablespoons milk
1 teaspoon vanilla extract

Directions

Just like the basic macaron recipe, the basic buttercream filling recipe can be customized with endless flavors and colors. But don’t stop at buttercream! Try jams and preserves (or even Nutella!) straight out of the jar, or whip up a quick chocolate ganache for a decadent spin on the macaron.

1. Cut butter into pieces, and mash with a spatula until the consistency resembles mayonnaise.
2. In a small bowl, whisk the egg yolks, then add the granulated sugar, and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk, and whisk to combine.
3. Pour the egg mixture into a small saucepan, and heat over low heat, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding.
4. Pour the egg mixture back into its bowl, and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the vanilla, and stir until smooth and all ingredients are fully combined. Pipe or spread onto one macaron half and sandwich between the other.

source:  popsugar

Dutch Chocolate French Macarons

 

Dutch Chocolate French Macarons

 Yields:  9-12pcs

Baking temp: 300 degrees Fahrenheit
Baking time: 35-40 mins

INGREDIENTS:

Macaroon Batter:
1 cup powdered sugar
1/2 cup powdered almonds, pulverized
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, sat overnight
5 tablespoons granulated sugar

Chocolate Filling:
1/2 cup heavy cream
2 teaspoons light corn syrup
4 ounces bittersweet chocolate, finely ground
1 tablespoon butter, cut into little pieces

DIRECTIONS:

Preheat oven to 300 degrees

Line two baking sheets with parchment paper and have a pastry bag with a Ateco 808 ( you could also use a 807 or 809) tip ready.

Grind together the powdered sugar with the almond powder and cocoa until there are no lumps; use a small food processor.  Pour the sugar mixture through a sieve and throw away the larger almond chunks.

In a bowl of a standing mixer, beat the egg whites until they begin to rise and hold their shape.  While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula.  When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.

Pipe the batter on the parchment-lined baking sheets in 1-in circles, evenly spaced 1-in apart.  Let sit on the counter for 45 minutes.

Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, then bake them for 10-15 minutes.  Let cool completely then remove from baking sheet.

Chocolate Filling:
Heat the cream in a small saucepan with the corn syrup.  When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate.  Let sit one minute, then stir until smooth.  Stir in the pieces of butter.  Let cool completely before using.


Assembly:
Spread a bit of batter  evenly on the inside of the macaroons with your finger then sandwich them together.

Store in an airtight container for up to 5 days, or freeze.  If you freeze, defrost them in the unopened container, to avoid condensation which will make the macaroons soggy.