This recipe is kosher for Passover.
Raspberry Chocolate French Macaroons
Eileen Goltz |
- Be warned this recipe takes a little more time than the typical macaroon recipe but it’s elegant, delicious and guaranteed to have you making more.
- Cooks’ note: Filled macaroons keep in an airtight container at room temperature 3 days.
modified from a Gourmet December 2006 recipe
- Special equipment: parchment paper, gallon-size sealable plastic bag (not pleated)
- 6 oz. sliced blanched almonds (not slivered; 2 cups)
- 1½ cups kosher for Pesach confectioner's sugar
- 3 large egg whites
- ¾ teaspoon salt
- 3 Tablespoons granulated sugar
- Red or pink food coloring
Chocolate Raspberry Ganache:
- 3 oz. fine-quality bittersweet chocolate, finely chopped
- ⅓ cup heavy cream
- 1 Tablespoon unsalted butter, softened
- 2 teaspoons raspberry preserves
- 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 confectioner’s 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. While macaroons bake, make ganache.
- 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 preserves, stirring until butter is melted.
- Let stand at room temperature until cooled completely and slightly thickened.
- Carefully peel cookies from parchment (they will be fragile).
- Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.