| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy, Vegetables |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Hazelnuts; lightly toasted |
|
|
; (about 2 1/2 |
|
|
; ounces) |
| 1/2 |
c |
Sugar |
| 1 |
tb |
All purpose flour |
| 1 |
lg |
Egg white |
| 1 |
ts |
Vanilla extract |
| 1/4 |
c |
Plus 2 tablespoons whipping cream |
| 3 |
tb |
Unsalted butter |
| 1 |
ts |
Instant coffee granules |
| 9 |
oz |
Imported milk chocolate; (such as Lindt), |
|
|
; chopped |
| 1 |
ts |
Vanilla extract |
| 9 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate,chopped |
| 1 |
tb |
Solid vegetable shortening |
| 30 |
sm |
Raspberries or hazelnuts; (about) |
| 3 |
oz |
Imported white chocolate; (such as Lindt), |
|
|
; chopped |
INSTRUCTIONS
MACAROONS
MOCHA GANACHE
COATING
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
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