I’ve always been intrigued by French macaroons, the colourful, exquisite sandwich cookies offered by specialty shops and bakeries. One day, when I have perfected my baking skills, I will make a batch of pastel-coloured macaroons. For now, I will experiment with other (easier) forms of the sandwich cookie, including this cherry chip version featuring a chocolate ganache filling. Let’s just call them decadent! They are sweet and delicious with their soft texture and smooth, rich filling. The best part is that they are so easy (and fun) to make.
1 box cherry chip cake mix
2 tablespoons flour
1/2 cup vegetable oil
1 teaspoon vanilla
powdered sugar for rolling
1 1/2 cups semi-sweet chocolate chips
1 cup heavy cream (or whipping cream)
*Prepare the ganache a few hours before so it has time to cool and set*
1. Bring the heavy cream to a boil in a small saucepan. Place the chocolate chips in a medium glass bowl and pour the boiling cream over them. Whisk until the cream and chocolate are thoroughly combined become a truffle-like consistency. Allow the ganache to set for a few hours until it thickens. You can put it in the fridge to speed up the process, but let it return to room temperature before spreading on the cookies or it will be too hard to work with. While the ganache is setting, make the cookies.
2. Preheat oven to 350 degrees.
3. In a medium bowl, sift cake mix and flour together.
4. In a small bowl, combine eggs, oil, and vanilla. Add to the dry ingredients and stir until smooth.
5. Coat hands with flour and roll the batter into small balls. Roll balls in powdered sugar and place them on a parchment-lined baking sheet. Flatten cookie balls slightly.
6. Bake 8-9 minutes or until the edges are slightly golden brown. Let cookies cool on the baking sheet for 4 minutes and then transfer to a cooling rack.
7. Once cookies have cooled completely, use a spoon (or a piping bag) to place a small amount of ganache onto the flat side of a cookie and top with another cookie (flat side down). Repeat with remaining cookies.