INGREDIENTS

INSTRUCTIONS

For macaroons:  Preheat oven to 350F. Line 1 large cookie sheet with
parchment. Brush  lightly with vegetable oil. Finely grind hazelnuts in
processor. Add  sugar and flour; blend to powder. With machine running,
add egg white  and vanilla; blend to paste.  Spoon mixture into pastry
bag fitted with no. 4 (3/8-inch-diameter)  round tip. Pipe 3/4- to
1-inch-diameter mound onto parchment about  1/2 inch high and spacing 1
inch apart. Dip finger into water and  gently press top of cookie to
flatten center slightly. Bake until  golden brown, about 12 minutes
(cookies will spread to about 1 1/2  inches.) Turn parchment (cookies
will adhere) over onto work surface.  Brush parchment with just enough
water to moisten. Let stand until  parchment can easily be pulled off
cookies, about 2 minutes. Peel off  parchment.  For ganache:  Bring
cream and butter to simmer in heavy medium saucepan over medium  heat.
Add instant coffee granules; stir to dissolve. Reduce heat to  low. Add
chocolate; stir until melted. Mix in vanilla. Pour into  bowl. Chill
until firm enough to spread, stirring occasionally, about  45 minutes.
Line cookie sheet with foil. Using icing spatula, spread 1 heaping
teaspoon ganache onto flat side of each cookie, mounding to dome in
center. Place ganache side up on prepared cookie sheet. Repeat with
remaining cookies. Chill until ganache sets, 20 minutes.  For coating:
Line cookie sheet with aluminum foil. Melt bittersweet chocolate with
vegetable shortening in top of double boiler over simmering water,
stirring until smooth. Remove from over water. Grasp 1 cookie between
thumb and index finger. Dip ganache portion into melted chocolate.
Shake of excess. Turn chocolate side up and place on foil-lined  cookie
sheet. Top with raspberry or hazelnut. Repeat with remaining  cookies.
Refrigerate until chocolate sets, about 30 minutes.  Melt white
chocolate in top of double boiler over simmering water,  stirring until
smooth. Dip spoon into chocolate. Wave from side to  side over cookies,
forming decorative pattern. Refrigerate until  white chocolate sets,
about 15 minutes. Place cookies in single layer  in airtight
containers; chill overnight. (Can be prepared 3 days  ahead.) let stand
10 minutes at room temperature before serving.  Makes about 30.  Bon
Appetit December 1990  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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