I was excited to try my new cookbook ‘macaroons‘ 30 recipes for perfect bite-size treats so I flipped through the pages and thought to find the ideal and most delectable treat to bake–well, I was hopeful anyway. So once again, off to our kitchen pantry I go, as well as, to the refrigerator , taking out everything I need. Everything was going smoothly BUT somewhere along the way, the texture of the meringue just didn’t look right. Instead of a thick, ribbon-like consistency, I got more of a cookie dough texture. Not sure where things went wrong, but rather than tossing everything out and starting over, which I would never do, I simply scooped the cookie dough-like meringue onto the baking sheets and followed the remaining instruction for the meringue recipe from the cookbook. The results, well…you tell me 😉
Ingredients (Original Recipe)
3/4 cup ground almonds (I used Organic Almond Meal)
1 tsp instant coffee powder (I used espresso)
1 cup confectioners’ sugar
2 extra-large egg whites
1/4 cup superfine sugar (I used bakers sugar)
1 tsp unsweetened cocoa
1/2 cup mascarpone cheese (I used tiramisu mascarpone cheese)
1 tbsp Marsala wine or sweet sherry ( I used Sherry Cooking Wine)
2 tbsp superfine sugar
2 tbsp grated chocolate (I used Special Dark chocolate bar; no measuring)
- Place ground almonds (or almond meal), coffee powder and confectioners’ sugar in a food processor; process 15 second. Sift mixture into a bowl. Line 2 baking sheets with parchment paper.
- Place egg whites in a large bowl and whip until holding soft peaks. Gradually beat in a the superfine sugar to make a firm, glossy meringue.
- With a spatula, fold the almond mixture into the meringue one-third at a time. When all dry ingredients are incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
- Pour the batter into a pastry bag fitted with a 1/2 inch/1-cm plain tip. Pipe 16 (or less) 1/4 inch thick silver dollar-size circles onto the baking sheets. Sift the cocoa over the macaroons. Let stand at room temperature for 30 minutes. Preheat oven to 325 F/160 C.
- Bake in the preheated oven for about 10-15 minutes. Cool for 10 minutes.
For the filling:
Beat the mascarpone, Marsala wine (or sherry) and superfine sugar together until smooth. Spread half way atop the macaroons, sprinkle over the grated chocolate. Mistakes are sometimes meant to be! –-gcc