ROCHESTER DELI'S CHOCOLATE-DIPPED ALMOND MACAROONS
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a stand mixer with a paddle attachment, mix almond paste and sugar on medium speed until crumbly, about 2 minutes. Add egg whites and mix about 1 minute. Add almonds and mix about 1 minute. Using a 1-ounce scoop (about a heaping tablespoon), drop dough onto lined baking sheets. Space cookies about 2 inches apart. Using a lightly moistened finger, gently press each cookie until flattened. Batter will be sticky. Bake in preheated oven 15 minutes, or until just lightly browned. Remove from oven and cool completely on the baking sheets. When cool, dip half of each macaroon into the melted chocolate, then return it to the parchment paper. Let sit until chocolate is completely hardened. Notes: You may not need the entire 1 # of chocolate for dipping; however, it will be easier to dip if you have a larger amount. This cookie stores well in a sealed container for one week. May be frozen for up to one month.
CHOCOLATE-DIPPED MACAROONS
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 6
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.
Nutrition Facts :
CHOCOLATE-ALMOND MACAROONS
Ground almonds and chocolate put a new spin on an old favorite.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Finely grind the almonds, sugar, cinnamon and salt in a food processor.
- Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
- Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
- Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g
CHOCOLATE-COVERED ALMOND MACAROONS - PATISSERIE SALZBURG OF RYE
From Patisserie Salzburg of Rye in Rye, New York. Published in Bon Appetit, July 2007. At the bakery these cookies are called Sarah Berhardts. Their namesake, a French actress, loved the almond macaroons dipped in chocolate so much that they were re-named in her honor.
Provided by swissms
Categories Dessert
Time 6h30m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 5
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.).
Nutrition Facts : Calories 432.9, Fat 36.8, SaturatedFat 16.7, Cholesterol 48.9, Sodium 33.8, Carbohydrate 27.9, Fiber 5.8, Sugar 15.5, Protein 8.2
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