Raspberry Macaroons In Chocolate Shells Recipes

RASPBERRY MACAROONS IN CHOCOLATE SHELLS

Steps:

• Preheat oven to 350 degrees. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping down sides of bowl, if necessary. Add raspberries and pulse until just incorporated. (Do not overprocess.)
• Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a 1/2-ounce (1 1/4-inch) ice cream scoop or a tablespoon to form small mounds.
• Bake until macaroons are lightly golden, 28 to 30 minutes, rotating baking sheet halfway through. Transfer macaroons to a wire rack and let cool.
• Place chocolate in a bowl set over a saucepan of simmering water and stir until melted. Add coconut oil, stirring until combined, then remove from heat.
• Dip bottoms of macaroons in chocolate or completely cover with chocolate, transferring as dipped to a wax-paper-lined rimmed baking sheet. Garnish as desired while still warm, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve chilled.

RASPBERRY MACARONS

Steps:

• Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.
• Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar; whisk until soft peaks form. Reduce speed to low; add superfine sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites; fold until smooth and shiny. Fold in puree and food coloring.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks. Tap sheets on work surface to release trapped air. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes. After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
• Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)
• Sandwich 2 macarons with 1 teaspoon jam.

CHOCOLATE AND RASPBERRY MACAROON BARS

Steps:

• Preheat oven to 350°F.
• Butter and flour a 13 x 9 inch Pyrex baking dish.
• Melt butter with chocolate over low heat.
• Beat in ½ cup sugar and egg.
• Stir in 1 tsp of vanilla, the flour and a pinch of salt.
• Spread mixture in prepared pan and bake for 15 minutes.
• Let cool 5 minutes.
• Whisk liqueur into jam until smooth and spread over chocolate layer to with a ½ inch of the edge of pan.
• Increase oven temperature to 375 degrees F.
• In processor, grind hazelnuts fine with remaining sugar and salt.
• Add whites and remaining vanilla and blend.
• Spoon carefully over jam topping, covering it completely.
• Bake 25-30 minutes, or until top is firm to touch and tester comes out clean.
• Let cool.
• Cut into 36 bars.

RASPBERRY MACAROONS

Steps:

• Preheat oven to 250 degree Fahrenheit.
• In a large bowl; beat egg whites with salt until foamy.
• Add mixture of gelatin and sugar gradually, beating until stiff peaks form.
• Fold in chocolate chips.
• Drop by teaspoons onto a cookie sheet lined with parchment paper.
• (I have also used a cookie sheet lined with aluminum foil and lightly sprayed with cooking spray) Bake at 250 degrees Fahrenheit for 25 minutes.
• Turn oven off.
• Let stand in closed oven for 30 minutes.
• Remove from cookie sheet and cool on wire racks.

RASPBERRY CHOCOLATE FRENCH MACAROONS

Steps:

• Make 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.)
• Spoon 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.
• Make ganache while macaroons bake:
• 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.
• Assemble cookies:
• Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.