Tuesday, December 25, 2012
Sunday, December 9, 2012
Ginger this, peppermint that, ugh... I needed a break....
I honestly haven't made macaroons since I was 10 years old.
And I bet even then they were amazing (because I like to toot my own horn!).
But these? These cookies right here...They take the cake. Or cookie.
The chewy coconut with dark chocolate top and tart berry in the middle.... Amazing!
Make these for your cookie exchange and for yourself... Trust me!
For the Macaroon:
(makes 12 cookies)
4 large egg whites
1/3 cup sugar
2 teaspoons vanilla
1/2 cup dark chocolate chips
1 tablespoon butter
Preheat oven to 350 degrees and cover cookie sheet with parchment paper.
In a large, heat proof bowl, combine the macaroon ingredients and stir. Place a pot of water, 2 inches high, over medium low heat and bring to a low simmer. Place your bowl over the water and stir until the Macaroon ingredients are thickened and hot to the touch. Around 7-9 minutes. You want the mixture to stand up on its own when placed on a cookie sheet without pooling.
Take a tablespoon of the macaroon dough and make a well in the middle. Place the blackberry in the well and cover with another tablespoon of dough . Place cookie mound on a prepared baking sheet. Continue doing this until all the dough is used.
Bake cookies for 13-15 minutes or until set and golden around the edges and tops.
Let cool completely on wire rack.
In a microwave safe bowl combine the chocolate chips and butter for the ganache. Microwave for 30 seconds and stir then another 15 seconds until completely melted. Slowly add in the heavy cream, stirring until glossy and smooth (this is about a tablespoon of cream).
Dunk the tops of the cooled macaroons into your chocolate and cool until hardened.