Tuesday, November 1, 2011

Halloween Macaroon Cookies w/ Chocolate Filling

This is the first time I've made macaroons and these were really really good.  I loved the taste and texture that the ground almonds gave to the cookie.  We turned them orange for Halloween.  My daughter had a lot of fun spooning the mixture onto the baking sheets, making the filling and spreading it over the cookies by herself.  I will definitely be making these again and probably really soon.   This is a Giada DeLaurentiis recipe that I saw on Food Network recently. 

Macaroon Cookies with Chocolate Filing:

Plex the Robot & Captain America
1 cup blanched slivered almonds
2 large egg whites, at room temperature
2 tablespoons granulated sugar
1/4 teaspoon pure almond extract
Zest of 1 medium orange
Orange food coloring, as needed, optional

1 cup powdered sugar


3/4 cup semisweet chocolate chips, such as Ghirardelli
1/4 cup heavy cream, at room temperature

I'm a Gypsy!
For the macarons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.  In a food processor, blend the almonds until finely ground.  In a large bowl, using a hand mixer on high speed, beat the egg whites until they form soft peaks, about 1 minute. Gradually add the granulated sugar, beating constantly, until the mixture holds stiff peaks, about 2 minutes. Beat in the almond extract, orange zest and food coloring, 1 drop at a time, if using. Using a spatula, fold in the ground almonds and powdered sugar until combined. Using a small cookie scoop, scoop eight to twelve 2-inch-diameter circles of batter onto each baking sheet. Bake for 15 minutes until slightly puffed. Cool completely on the baking sheets, about 30 minutes.

The spoils.

For the filling: Place the chocolate and cream in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is smooth, about 2 minutes. Refrigerate until thick enough to spread, about 25 minutes.

To assemble: Spoon the filling onto the flat side of half of the cookies and gently press the remaining cookie on top. Allow the filling to set at room temperature, about 1 hour. 

Post shared with:

Sweet as Sugar Cookies

No comments:

Post a Comment