Raspberry Chocolate French Macaroons

Name: Raspberry Chocolate French Macaroons
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 30
Cuisine: Mediterranean, French, European
Ingredients: 85 grams fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped; 170 grams sliced blanched almonds (not slivered; 2 cups); 355 milliliters confectioners sugar; 3 larges egg whites; 30 servings Red or pink food coloring; 3 Tbsps granulated sugar; 79 milliliters heavy cream; 0 teaspoons raspberry extract (preferably McCormick brand); 1 teaspoons salt; 1 Tbsp unsalted butter, softened

Raspberry Chocolate French Macaroons might be just the dessert you are searching for. This recipe serves 30. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 92 calories. Head to the store and pick up raspberry extract, pink food coloring, confectioners sugar, and a few other things to make it today. It is a very reasonably priced recipe for fans of Mediterranean food. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 75 hours.

Instructions

Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

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 remaining cup confectioners sugar, stirring to combine.

Ingredients you will need

Powdered Sugar

Almonds

Equipment you will use

Food Processor

Bowl

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Granulated Sugar

Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Ingredients you will need

Food Color

Almonds

Equipment you will use

Spatula

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart.

Ingredients you will need

Chocolate

Mounds Bar

Equipment you will use

Ziploc Bags

Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Ingredients you will need

Crust

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

Equipment you will use

Oven

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

Ingredients you will need

Equipment you will use

Oven

Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.)

Ingredients you will need

Chocolate

Cream