Chocolate Covered Almond Macaroons Patisserie Salzburg Of Rye Recipes

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.).

COCONUT MACAROONS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

LINZER TORTE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
• Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
• Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

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.