Thursday, June 24, 2010

Macaroon Truffle Tartlets

The longest I've ever lived in one place was the first four years of my life; spent in a house that my mom lived in as a small child, and where my cousin subsequently grew up. In the 26 years since then I have moved 21 times, and I'm about to turn that into 22. So, while I'm trying to update my blog as frequently as I can, it is difficult to do while packing up my house and moving myself and my little ones. For now, we're moving into an apartment in the lower level of my mom's house so that we can save money for the big move - number 23! - that will take place in a few months. We'll be going to Iowa so that my kids can grow up in the same amazing community I grew up in.

Once I'm settled in my mom's house I should be able to post with greater frequency, until then, these tartlets are so quick even I can squeeze them in!

These tartlets are as simple as they are delicious. What could be better than a chewy macaroon shell filled with rich bittersweet ganache? Perfection. Oh, and they're gluten-free!

Macaroon Truffle Tartlets

For the Macaroon Shell

2 large egg whites
2 1/2 cups unsweetened shredded coconut
1/2 cup sugar
1/2 teaspoon vanilla extract
pinch of salt

For the Ganache

4 oz bittersweet chocolate, finely chopped
1/2 cup heavy cream

Butter the insides of 8 regular muffin cups and line the bottom with a parchment circle - don't skip the parchment, they will stick without it. Preheat oven to 350. In a medium bowl, mix together all macaroon ingredients, stirring until evenly combined. Distribute evenly between muffin cups - about 2 tablespoons per cup - and press firmly into the bottom and sides of the cup. Bake for about 12-15 minutes, until insides look dry and outsides are golden brown. The insides will remain very light. Cool completely, then remove from pan.

Make the ganache
Place chopped chocolate in small bowl - I like to use a 2 cup pyrex measuring cup with spout for this. Heat cream, stirring occasionally until it is bubbling around the edges, but not boiling. Pour cream over chocolate, and let it sit for 1 minute. Stir chocolate into cream, starting in the center and moving out to the edges, until smooth. Don't over stir, or the ganache will separate. Divide ganache evenly among macaroon shells and refrigerate to set.

There are so many variations you could make with these: topped with whipped cream and/or berries;with a layer of jam, peanut butter or caramel under the ganache; caramelized or toasted nuts incorporated in the ganache; herb-infused ganache; crystalized ginger or citrus peel in or on top of the ganache, the list goes on!


  1. Hmmm - I have a major weakness for coconut so this is my idea of a good dessert. Good luck with the move.

  2. Beautiful
    I just found your blog - I am sad for you that you are leaving Asheville, as it is the place I dream of moving to!
    Happy move to the midwest (where I also was born)

  3. Love the tarts - wonderful that they're gluten-free and full of dark chocolate - my kind of sweet treat.

    All the best to you in the move!

  4. I love your blog and I hope your move to your home town falls into place as it should. Love your recipe selections.
    PS I live in Columbia MO not too far from iowa

  5. Coconut says it all! They look delicious!

  6. Sounds like the life story of a military brat!! I can identify. Exciting about you moving to your favorite place to grow up. How lucky you and kids are!!

    Tart, by the way, looks delicious. LOve the crust you used.

  7. genius idea for coconut. you did it again!


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