Rainbow Cookies

Name: Rainbow Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 96
Cuisine: Global
Ingredients: 340 grams almond paste (not marzipan), chopped; 113 grams bittersweet chocolate, chopped, melted; 6 larges eggs, separated; 651 milliliters all-purpose flour; 1 teaspoon green food coloring; 177 milliliters orange marmalade, heated, strained; 1 teaspoon red food coloring; 1 teaspoon salt; 315 milliliters sugar, divided; 2 Tbsps unsalted butter, cubed, at room temperature

Rainbow Cookies might be just the dessert you are searching for. This recipe makes 96 servings with 59 calories, 1g of protein, and 2g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of almond paste, salt, orange marmalade, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350° Line three 13x9x2" metal baking panswith foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixerfitted with a whisk; beat until softpeaks form. Slowly add 1/3 cupsugar, beating until stiff peaks form.

Ingredients you will need

Egg Whites

Butter

Equipment you will use

Whisk

Bowl

Aluminum Foil

Oven

Transfer to a large bowl; cover; chill.Using the paddle attachment,beat almond paste and remainingsugar on medium-low untilincorporated, 4–5 minutes.Increase speed to medium-high;gradually add remaining butter.Beat until fluffy. Beat in yolks,then flour and salt. Fold in whitesin 2 additions.Divide batter evenly among 3bowls.

Ingredients you will need

Almond Paste

Butter

All Purpose Flour

Egg Yolk

Salt

Equipment you will use

Bowl

Mix red coloring into 1 bowland green coloring into secondbowl; leave third bowl plain.

Equipment you will use

Bowl

Spread1 bowl of batter into each preparedpan; smooth tops.

Equipment you will use

Bowl

Bake, rotatingpans halfway through, until justset, 9–11 minutes.

Equipment you will use

Oven

Let cool in pans.

With a pastry brush,spread half of marmalade overgreen cake. Using foil overhang,lift plain layer out of pan. Invertonto green layer; discard foil.

Ingredients you will need

Marmalade

Spread

Equipment you will use

Pastry Brush

Aluminum Foil

Frying Pan

Brush remaining marmaladeover plain layer. Lift red layer outof pan; invert onto plain layerand cover cake with foil.

Equipment you will use

Aluminum Foil

Frying Pan

Top with a 13x9x2" pan.Weigh down pan with severalheavy canned goods to compresscake layers. Refrigerate at least4 hours and up to 1 day.

Equipment you will use

Frying Pan

Remove cans, top pan,and foil.

Equipment you will use

Aluminum Foil

Frying Pan

Transfer cake to a waxedpaper–lined baking sheet.

Equipment you will use

Baking Sheet

Spread half of chocolateover cake in a thin layer. Freezefor 10 minutes. Cover with waxedpaper, invert the baking sheet ontop, and flip cake. Uncover andglaze with remaining chocolate.Freeze 10 additional minutes.

Ingredients you will need

Chocolate