Macaroon Tarts with Chocolate Ganache

Macaroon Tarts with Chocolate Ganache

  ,

March 25, 2016

Ingredients

Shells:

2 cups flaked or shredded coconut, sweetened or unsweetened

1/4 cup sugar

2 egg whites

Filling:

3/4 cup heavy (whipping) cream

1 cup chocolate chips or chopped dark chocolate

chocolate eggs (optional)

Directions

1Preheat the oven to 350F.

2In a small bowl, stir together the coconut, sugar and egg whites. Spray a small tart pan or mini muffin pan with nonstick spray and press about a tablespoon of the coconut mixture into each, gently pressing into the bottom and up the sides. Bake for 10 minutes, or until golden. Set aside to cool, but use a thin knife to run around the edge of each and remove it from the pan while it's still warm.

3To make the ganache, warm the cream in a small saucepan until steaming. Add the chocolate and let sit for a few minutes, then whisk until smooth. Spoon into the cooled tart shells and refrigerate until it firms up - top each with a chocolate egg.

4Makes about 2 dozen tarts.

00:00
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.