Raspberry Chocolate Macaroons
|Calories Per Serving:
- For Macaroons
- 6 oz (2 cups) Blanched Almonds, sliced
- 1½ cups Confectioners' Sugar
- 3 large Egg Whites
- 3/4 tsp Salt
- 3 tbsp Granulated Sugar
- Red or Pink food Coloring
For Chocolate Raspberry Ganache
- 3 oz fine-quality Bittersweet Chocolate (60 to 64% cacao), finely chopped
- 1/3 cup Heavy Cream
- 1 tbsp Unsalted Butter, softened
- 1/16 tsp Raspberry Extract (preferably McCormick brand)
- Parchment Paper
- Gallon-size Sealable Plastic Bag (not pleated)
- For Macaroons
- Line 2 baking sheets with parchment paper.
- Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
- Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks.
- Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
- Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
- 4Spoon the batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening.
- Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
- Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
- Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
- Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.)
- Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.>br>
- Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies. Serve