| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Muffins |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter; or margarine (about) |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
|
Large eggs |
| 3/4 |
c |
All-purpose flour |
| 1/4 |
c |
Unsweetened cocoa |
| 3/4 |
ts |
Baking powder Macaroon filling (see below |
INSTRUCTIONS
In a large bowl, beat to blend 1/4 cup butter, sugar, and vanilla until
fluffy. Beat in eggs, 1 at a time, until blended. In another bowl, combine
flour, cocoa, and baking powder; stir into butter mixture until well mixed.
Equally divide 1/2 the batter among 8 buttered or paper-lined muffin cups
(2-to 2-1/2 in. diameter). To each cup, add an equal portion of 1/2 of the
macaroon filling. Next, add equal portions of remaining chocolate batter,
then top equally with the remaining macaroon filling. Bake in a 350 degree
oven until muffins spring back when gently pressed and macaroon filling is
lightly browned, about 25 minutes. Let muffins cool in pan 10 minutes, then
transfer to a rack to cool. Serve warm or cool. If making ahead, let cool,
package airtight, and hold at room temperature up to 1 day, or freeze to
store longer. Makes 8. MACAROON FILLING: In a food processor or bowl, whirl
or beat 3/4 cup (7 oz) almond paste and 1/2 cup sugar until mixture forms
coarse crumbs. Add 2 large egg whites, 1 at a time; whirl or beat until
smooth. Stir in 1/4 cup unsweetened flaked dried coconut. Source: Sunset
Magazine - February, 1993
Posted to MM-Recipes Digest V4 #318 by "Robert Ellis"
<rpearson@snowcrest.net> on Dec 7, 1997
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