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Sarah's macaroons

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Recipe

 

Yield

8 dozen

Prep

15 min

Cook

12 min

Ready

160 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
Macaroons
8 ounces almond paste
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2 large egg whites
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7 ounces almond paste
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¼ teaspoon almond extract
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½ cup sugar
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1 pinch salt
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Chocolate filling
¾ cup heavy whipping cream
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2 tablespoons butter, unsalted
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8 ounces semi-sweet chocolate
semi-sweet squares, null, null
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1 teaspoon dark rum
*
Glaze
8 ounces semi-sweet chocolate
semi-sweet, , chopped, null, null
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1 tablespoon vegetable shortening
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Ingredients

Amount Measure Ingredient Features
Macaroons
231.2 ml/g almond paste
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2 large egg whites
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202.3 ml/g almond paste
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1.3 ml almond extract
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118 ml sugar
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1 pinch salt
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Chocolate filling
177 ml heavy whipping cream
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3E+1 ml butter, unsalted
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231.2 ml/g semi-sweet chocolate
semi-sweet squares, null, null
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5 ml dark rum
*
Glaze
231.2 ml/g semi-sweet chocolate
semi-sweet, , chopped, null, null
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15 ml vegetable shortening
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 121859% from fat
 % Daily Value *
Total Fat 80g 122%
Saturated Fat 32g 161%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 64mg 3%
Total Carbohydrate 43g 43%
Dietary Fiber 10g 40%
Sugars g
Protein 32g
Vitamin A 17% Vitamin C 1%
Calcium 24% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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