Chocolate Covered Almond Macaroons Recipes

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
• Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
• Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

CHOCOLATE ALMOND MACAROONS

Steps:

• Heat oven to 325 degrees. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.
• Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.
• Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
• Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
• Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

CHOCOLATE-COVERED ALMOND MACAROONS - PATISSERIE SALZBURG OF RYE

Steps:

• Preheat oven to 325º. Line baking sheet with parchment paper. Blend almond paste and egg whites in processor until smooth. Transfer to pastry bag fitted with 1/4- to 1/3-inch-diameter smooth round tip. Pipe 1 1/2-inch-diameter rounds onto baking sheet, mounding slightly in center. Bake until light brown, about 30 minutes. Cool.
• Place semisweet chocolate in medium bowl. Bring cream to boil in small saucepan. Pour cream over chocolate and stir until melted and smooth. Cool ganache until firm enough to mound on spoon, about 4 hours. (Cookies and ganache can be made 1 day ahead. Cover and chill cookies. Cover ganache and let stand at room temperature.).
• Transfer ganache to pastry bag fitted with 1/2-inch-diameter smooth round tip. Pipe generous amount of ganache atop center of each cookie (about 1-inch wide and 1/2-inch high). Chill cookies 2 hours.
• Stir bittersweet chocolate in small bowl set over small saucepan of simmering water until melted and smooth. Remove chocolate from over water; cool slightly. Line baking sheet with parchment paper. Working with 1 cookie at a time, grasp edges of cookie and dip ganache side down into melted bittersweet choolate, coating ganache and top of cookie. Transfer to prepared baking sheet, dipped side up. Repeat with remaining cookies. Chill until chocolate sets, about 20 minutes. (Cookies can be made 3 days ahead. Refrigerate in airtight container.).

CHOCOLATE-DIPPED ALMOND MACAROONS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment paper., Preheat oven to 350°. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add confectioners' sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto prepared baking sheets. Bake 8-12 minutes or until firm to the touch. Cool 5 minutes before removing to wire racks. , For buttercream, combine sugar and water in a small heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. Whisk a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Cook 2 minutes or until mixture is thickened and reaches 160°, stirring constantly. Remove from heat. Cool to room temperature. , In a small bowl, beat butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in cocoa until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Spread buttercream over bottom of each cooled cookie. Refrigerate until firm, about 15 minutes. Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.

CHOCOLATE-DIPPED MACAROONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.

ALMOND MACAROON NESTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, cream cheese, and sugar until smooth. Stir in the vanilla, then gradually beat in the dry ingredients.
• Divide the coconut into three separate containers (see Cook's Note). Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain.
• Roll cookie dough into walnut-sized balls, then roll the balls in the coconut mixture. Place them 2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.
• Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until golden brown. Cool cookies on the baking sheet for a few minutes before removing to a wire rack to cool completely.

CHOCOLATE-COVERED COCONUT MACAROONS

Steps:

• Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes.
• Preheat oven to 300°F. Line another baking sheet with parchment. Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high). Place on prepared sheet. Repeat with remaining coconut mixture. Bake cookies until golden, about 30 minutes. Transfer cookies to rack and cool.
• Set cookies on rack over rimmed baking sheet. Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth. Remove from heat. Mix in remaining 1/4 teaspoon vanilla extract. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. Refrigerate until glaze sets, at least 2 hours. (Can be made 1 day ahead. Transfer cookies to airtight container and keep refrigerated.)

CHOCOLATE-COVERED ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees. Line baking sheet with parchment paper. Blend almond paste and egg whites in processor until smooth. Transfer to pastry bag fitted with 1/4 to 1/3 inch diameter smooth round tip. Pipe 1 1/2-inch diameter rounds onto baking sheet, mounding slightly in center. Bake until light brown, about 30 minutes. Cool. Place semisweet chocolate in medium bowl. Bring cream to boil in small saucepan. Pour cream over chocolate and stir until melted and smooth. Cool ganache until firm enough to mound on spoon, about 4 hours. DO AHEAD: Cookies and ganache can be made 1 day ahead. Cover and chill cookies. Cover ganache and let stand at room temperature. Transfer ganache to pastry bag fitted with 1/2-inch-diameter smooth round tip. Pipe generous amount of ganache atop center of each cookie (about 1 inch wide and 1/2 inch high). Chill cookies 2 hours. Stir bittersweet chocolate in small bowl set over small saucepan of simmering water until melted and smooth. Remove chocolate from over water; cool slightly. Line baking sheet with parchment paper. Working with 1 cookie at a time, grasp edges of cookie and dip ganache side down into melted bittersweet chocolate, coating ganache and top of cookie. Transfer to prepared baking sheet, dipped side up. Repeat with remaining cookies. Chill until chocolate sets, about 20 minutes. DO AHEAD: Cookies can be made 3 days ahead. Refrigerate in airtight container.