So I know that it’s been awhile since I’ve posted anything. Between life in general and some unexpected news, my life has been a little crazy lately. But that doesn’t mean that I haven’t been baking up some of my favorite treats. I have been dying to try these and french macarons for awhile and finally had a day to do it. Now mine didn’t come out completely aesthetically pleasing, mainly due to the fact that I couldn’t decide on how to put them down. But don’t worry, they may not look too pretty but they taste amazing. My husband has been pestering me about when I’ll be making them again!
- 3 egg whites
- 1/4 teaspoon of lemon juice
- 2/3 cup of white sugar
- 1/4 cup semisweet chocolate chips
- 1/4 cup heavy cream
- Preheat oven to 325° F. Line cookie sheets with parchment paper, it really helps to make sure that they don’t stick. Even non-stick pans can be a bit tricky.
- Beat egg whites until soft peaks form. It’s best to use eggs that are room temperature, for some reason it just works better. If you don’t have the time to leave them out, fill a bowl with warm water and place the bowl that you have your eggs in (before cracked) in the warm water. Leave it there for about 5 minutes to bring the eggs to room temperature. Add in the lemon juice. Some people use cream of tartar. It’s really up to you, I prefer lemon juice, but it’s up to you. Slowly add in sugar, about a tablespoon at a time. It helps it to incorporate better than just dumping it all in. You’ll know when it’s done, when you can lift the whisk and the peaks stay. This whole process can take some time. I like to start out on about 2 or 3 and work my way up.
- While your mixer is going going, combine the chocolate and heavy cream. I feel like the ganache incorporates better. Some people I’ve seen just add the chips to the batter. It’s up to you, I just like how it tastes. Allow to cool a bit once it’s all mixed together.
- Fold chocolate into batter carefully, trying not to mix it too much.
- Now here you can either drop spoonfuls onto the cookie sheet or put it in a piping bag to make them look really cute. Honestly it is a lot easier to just do it by the spoonful, but with two small boys, I go for easy most days.
- Place the cookie sheets on the middle rack for 60 minutes. After that turn oven off and leave the cookies in the oven for another 60 minutes to fully set.
- Store in an air tight container