Sarah's macaroons
Yield
8 dozenPrep
15 minCook
12 minReady
160 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Macaroons | |||
| 8 | ounces |
almond paste
|
|
| 2 | large |
egg whites
|
|
| 7 | ounces |
almond paste
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| ½ | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| Chocolate filling | |||
| ¾ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 8 | ounces |
semi-sweet chocolate
semi-sweet squares, null, null |
|
| 1 | teaspoon |
dark rum
|
* |
| Glaze | |||
| 8 | ounces |
semi-sweet chocolate
semi-sweet, , chopped, null, null |
|
| 1 | tablespoon |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Macaroons | |||
| 231.2 | ml/g |
almond paste
|
|
| 2 | large |
egg whites
|
|
| 202.3 | ml/g |
almond paste
|
|
| 1.3 | ml |
almond extract
|
*
|
| 118 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| Chocolate filling | |||
| 177 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 231.2 | ml/g |
semi-sweet chocolate
semi-sweet squares, null, null |
|
| 5 | ml |
dark rum
|
* |
| Glaze | |||
| 231.2 | ml/g |
semi-sweet chocolate
semi-sweet, , chopped, null, null |
|
| 15 | ml |
vegetable shortening
|
|
Directions
Macaroons: Preheat oven to 350℉ (180℃).
Line 3 cookie sheets with foil; set aside.
Fit pastry bag with ¼ inch plain tip.
Combine almond paste, sugar, egg whites, almond extract and salt in mixer bowl.
Beat at medium speed until smooth; increase speed to high and beat 2 minutes.
Spoon batter into pastry bag and pipe ¾ inch rounds on prepared cookie sheets.
Bake 10 to 12 minutes, until light golden.
Cool on wire racks.
Carefully peel cookies from foil; set aside.
Chocolate filling: Meanwhile, heat cream in medium saucepan to just boiling.
Remove from heat.
Add chocolate, butter, and rum; stir until smooth.
Let stand, stirring occasionally, until thick enough to pipe; about 40 minutes.
Fit pastry bag with ½ inch plain tip.
Spoon in filling and pipe small mound on flat side of each macaroon.
Place on cookie sheets and refrigerate until firm, about 1 hour.
Chocolate glaze: Melt chocolate and shortening in double boiler over hot, not boiling water, stirring until smooth; keep warm.
Dip 1 cookie, filling side down, in chocolate to coat, then place chocolate side up on jellyroll pan.
Repeat with remaining cookies.
Refrigerate until firm.
