Raspberry Chocolate French Macaroons

By Epicurious

For Macaroons

6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring

For Chocolate Raspberry Ganache

3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)

Special Equipment

Parchment paper; a gallon-size sealable plastic bag (not pleated)

Make Macaroons:

1. Line 2 baking sheets with parchment paper.

2. 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 the remaining cup of confectioner sugar, stirring to combine.

3. 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 the desired shade and mix at low speed until evenly combined. Stir the almond mixture into the meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

4. Spoon batter into the bag, pressing out excess air, and snip off 1 corner of the plastic bag to create a 1/4-inch opening. Twist the bag firmly just above the 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.

5. Meanwhile, put oven racks in the upper and lower thirds of the oven and preheat the oven to 300°F.

6. Bake cookies, switching the position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks for about 30 minutes.

Make Ganache While Macaroons Bake:

7. Melt chocolate and cream in a metal bowl set over a pan of barely simmering water or on top of a double boiler, stirring until smooth. (The Bowl should not touch the water.) Remove the bowl from heat, then add butter and raspberry extract, stirring until the butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies:

8. Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between the flat sides of the cookies.

Cooks’ note:

Filled macaroons keep in an airtight container at room temperature 3 days.


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