Here are the completed, filled chocolate macaroons. I used Martha Stewart’s recipe to make the chocolate meringue cookies, but just happened to have some leftover chocolate ganache in my freezer (doesn’t everyone?), so I used that for the filling, instead of using her version. The recipe that I usually use to make ganache can be found here:
Baking 911 chocolate ganache for piping
Surprise after-school snack for Boy and Girl. They are SO spoiled and don’t even know it. They think it’s perfectly normal to have a tray of homemade French cookies, Cara Cara oranges and cold milk waiting for you in the car when your mom picks you up from school. I hope that they get really good jobs when they’re older, so that they can afford to continue to feed themselves in the manner to which they’ve become accustomed. I’d hate to see them holding up signs someday that says “Will work for artichokes and French cheese.”
The chocolate meringues were definitely the hardest to make and a few of them cracked during baking. These should be refrigerated, like the other ones, but should be pulled out of the refrigerator a few moments before serving to allow the ganache to warm up a little. It’s a little too hard and the flavor is lessened if they are eaten right out of the fridge.