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Parachute Macarons

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1h 20min

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24 servings

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Parachute Macarons, or Padobrantsi, are a delightful Balkan dessert featuring light and airy meringue-based cookies sandwiched together with a rich chocolate ganache filling. These delicate and elegant cookies are crisp on the outside and slightly chewy on the inside, making them a perfect treat for any occasion. The combination of sweet meringue and decadent chocolate is sure to impress your guests.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
12 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Nuts

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the baking sheets

Line two baking sheets with parchment paper and set aside.

2
Sift the dry ingredients

Sift the almond flour and powdered sugar together into a large bowl. Set aside.

3
Beat the egg whites

In a separate large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.

4
Fold in the dry ingredients

Gently fold the almond flour mixture into the egg whites, about one-third at a time, until just combined. The batter should be smooth and shiny.

5
Pipe the macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe 1 1/2-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.

6
Let the macarons rest

Let the piped macarons sit at room temperature for 30-60 minutes, until a skin forms on the surface and they are no longer sticky to the touch.

7
Preheat the oven

Preheat the oven to 300°F (150°C).

8
Bake the macarons

Bake the macarons for 18-20 minutes, until they are set and the tops are dry. Let them cool completely on the baking sheets.

9
Prepare the ganache filling

In a small saucepan, heat the heavy cream until simmering. Remove from heat and add the chopped dark chocolate. Let stand for 1 minute, then stir until smooth. Let the ganache cool and thicken slightly.

10
Assemble the macarons

Pipe or spread the chocolate ganache onto the flat side of half of the macarons. Top with the remaining macarons, flat side down, to create sandwiches.

11
Serve and enjoy

Serve the Parachute Macarons at room temperature. Store any leftover macarons in an airtight container in the refrigerator for up to 3 days. Enjoy your delicate and delicious Balkan dessert!

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