Chocolate Cinnamon Macaroons

You may know them as Luxembourgers or mini meringue hamburgers, whatever you call them, these cookies are tres bien. They are now common in local bakeries and coffee shops – are they the new cupcake? We decided to have a go making a batch at home, and we were surprised by how easy it was.

*From the December 2011, Bon Appetit*

2 cups powdered sugar
1 1/4 cups almond meal
3 tbsp. cocoa powder
1/3  cup plus
3 tbsp. egg whites
1/4 cup sugar

3 1/2 oz. bittersweet chocolate
2 tbsp unsalted butter
1/2 cup heavy cream
1 tsp cinnamon

  1. Preheat oven to 325°F.  Line cookie sheets with parchment paper.
  2. Mix almond meal with 1 cup powered sugar.
  3. Add coco powder and remaining 1 cup powered sugar.
  4. Using an electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy.
  5. Gradually add sugar (spoonful by spoonful) to egg mixture.
  6. Increase speed until med-high and mix until “hard peaks” form in the mixture.
  7. Stir in remaining 3 tbsp egg whites.
  8. Fold egg mixture into dry mixture in 2 batches.
  9. Pour mixture into a pastry bag or large zip-lock with a corner cut off.
  10. Pipe out quarter-sized rounds of the meringue onto the parchment paper.
  11. Let stand on counter until the rounds harden a bit (about 10 minutes).
  12. Bakes cookies, for about 16 minutes (or until “puffed and dry”) rotating sheets half way.
  13. Let cool on wire racks.
  14. Using a spoon or pastry bag, sandwich ganache in between two cookies and repeat.
  1. In a small sauce pan bring cream just to a boil.
  2. Bring cream to low heat and mix in chocolate and butter.
  3. Add cinnamon.
  4. Let ingredients cool in fridge for 20-30 minutes.

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