Teach Me How To Cookie: Guest Post: Raspberry Chocolate Macaroons

Monday, February 10, 2014

Guest Post: Raspberry Chocolate Macaroons

I love when my sister guest posts!

She always has the best recipes.

Here recipes are some of the most popular on this blog!

I knew I had to have her contribute a recipe

for 1 Yr Blogiversary Celebration Week

since she has been such a BIG part of this blog from the beginning.

I asked her to come up with an awesome Valentine's Recipe,

and she did not disappoint.

She really loooooves Macaroons so this was the perfect

Valentine's Day recipe for her!

Bon appetit!

Raspberry Chocolate Macaroons

Shopping List:

1 C Confectioner's Sugar

3/4 C Almond Flour

2 lg Egg Whites, room temperature

pinch of Cream of Tartar

1/4 C Superfine Sugar

Chocolate Ganache:

3 oz. fine-quality bittersweet chocolate (60-64%), finely chopped

1/3 cup heavy cream

1 tablespoon unsalted butter, soften

1/8 teaspoon raspberry extract

Method:

1. Pulse confectioners’ sugar and almond flour in a food processor until combined. I don’t have one so I just used a whisk. Sift mixture 2 times

2.     Preheat oven to 375 degrees. Whisk whites with mixer on medium speed until foamy. Add cream of tartar, and keep whisking until soft peaks form.

3.     Reduce speed and add superfine sugar. Increase to speed to high and whisk until stiff peaks form. (approx. 8 minutes)

4.     Sift flour mixture over the egg whites and fold the mixture until smooth and shiny. Be careful not to under or over mix the batter.

5.     Place a pastry bag inside a glass so that you can easily scoop batter into the pastry bag. Twist the bag right above the tip before adding the mixture so it doesn’t start seeping out before you’re ready to pipe!

6.     Line a baking sheet with parchment paper. Evenly space ¾ inch round cookie shells by swirling the batter in a circle and lifting up in the middle. Once you pipe all the shells that will fit, pick up the cookie sheet and tap it against the counter as to release air bubbles and flatten out the peaks formed when lighting up with the piping bag.

7.     Let stand for 15 minutes to adjust to room temperature. When putting the sheet into the oven reduce the heat to 350 degrees. Bake for 10 minutes and at the halfway point, rotate the sheet. Repeat until you’ve used all your batter.

8.     Let cookie shells cool completely. If you have trouble with the shells sticking to the paper spray the hot sheet with water. The steam will help release them.

9.     Pair up like-size cookie shells and pipe the raspberry chocolate ganache onto shells and carefully sandwich together.