Turtle Macarons

Turtle Macarons have chocolate french macaron shells drizzled with chocolate ganache and caramel, sprinkled with pecans, and filled with chocolate ganache and caramel.

Course Dessert

Cuisine French

Prep Time 30

Cook Time 15

Resting Time 1

Total Time 1 45

Servings macarons

Calories 92kcal

Author Ellie Haley

Ingredients

For Chocolate Macaron Shells:

1 ⅔ cup (200 grams) powdered sugar
1 cup (110 grams) almond flour
2 tablespoons (10 grams) cocoa powder
3 large (100 grams) egg whites
¼ cup (50 grams) granulated sugar

For Homemade Caramel:

½ cup (99 grams) granulated sugar
2 tablespoons cold water
¼ cup heavy cream
1 tablespoon (14 grams) unsalted butter

For Chocolate Ganache:

⅓ cup plus 1 tablespoon (85 grams) heavy cream
½ cup (85 grams) chocolate

For Assembly:

pecans, chopped as needed

Instructions

For Chocolate Macaron Shells:

Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one
Using a food processor, pulse the powdered sugar, almond flour, and cocoa powder until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anyting getting on your finger.
Preheat the oven to 280 degrees (F).
Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 3 minutes. 13 minutes in total.
Remove from oven and allow to cool completely on the cookie sheet.
If the macarons were baked correctly they should easily peel off of the silicone mat.

For Homemade Caramel:

In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
While the sugar cooks warm the heavy cream in a small saucepan over low heat.
When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
Remove from heat and add butter. Whisk until melted and smooth. Let cool.

For Chocolate Ganache:

In a small saucepan heat the heavy cream over medium heat.
When the cream comes to a light boil turn off the heat and add the chocoalte chips. Allow to sit for 5 minutes.
Use a whisk to slowly stir the ingredients together until the chocolate is fully melted.
Transfer the ganache to a small bowl and cover the surface of the ganache with plastic wrap. Place in fridge until fully cooled and thick.

For Turtle Macaron Assembly:

Transfer the ganache to a piping bag and pipe your desired amount into a circle around the edge of the inside of a macaron shell, leaving a space in the center.
Add a dollop of caramel to the center of the chocolate ganache circle. Sandwich another macaron shell on top.
Drizzle each macaron shell with chocolate ganache and caramel and sprinkle with pecan pieces.

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