Ingredients
Macaroons:
- 3 Egg whites
- 1/4 cup Granulated sugar
- 2 cups Powdered sugar
- 1 cup Almond flour
- 4 Tbsp. Cocoa powder
- Pinch of sea salt
- 1/4 tsp. Vanilla
Buttercream:
- 1/2 cup Butter, softened
- 1/2 cup Robert Rothschild Farm Chocolate Caramel & Sea Salt Dessert Topping
- 1 tsp. Vanilla extract
- 1/8 tsp. Salt
- 1 1/3 cups Powdered sugar
Instructions
Preheat oven to 300 degrees F. Start by beating egg whites, granulated sugar on medium/high in a stand mixer. Beat for about 8 minutes to get stiff peaks. While egg whites are mixing; sift together almond flour, powdered sugar and cocoa powder. Discard any pieces that do not go through the strainer. Slowly fold in dry ingredients to egg whites mixture. Fold until mixture is not lumpy, but all dry ingredients are worked in. Do not over mix. Batter will be runny if over mixed.Transfer into a pastry bag fitted with a large open tip. On a cookie sheet lined with parchment, pipe out small rounds of macaroon batter about 1 – 1 1/2-inches in diameter. Once sheet is full tap on counter to bring any air bubbles to the surface. Allow macaroons to sit out for 30 minutes to develop a tacky surface. Once tacky, sprinkle a little sea salt on top of every other macaroon. Bake for 20 minutes. If macaroons are not done they will not peel away cleanly from parchment. Remove from oven and cool completely.
Once macaroons are cooled, arrange in 2 rows; those with sea salt facing up and the others facing down. To assemble use a spoon or a pastry bag and place a quarter-size amount of butter cream on the macaroons facing down. Then take one of the tops and slowly, twisting and pressing together, bring the two halves together. Macaroons can be served immediately or refrigerated for several days.