Swedish Almond-Chocolate Macaroons
NOTES:
1. Despite the name, this cookie uses no coconut!
2. The recipe comes from the Minneapolis Star Tribune and its annual holiday cookie contest.
3. Makes 2-3 dozen cookies.
4. Requires butter at room temperature, and several sessions of refrigeration.
5. The recipe calls for pasteurized eggs, since the chocolate filling of the cookie isn't baked.
6. Pay attention to when egg whites are called for and when egg yolks are called for.
7. Requires plastic wrap. The original recipe also calls for an electric (standing?) mixer.
8. Make sure there is room in the fridge for a large bowl and later, for two baking sheets.
INGREDIENTS
COOKIE DOUGH
2 tubes (7 oz each) of almond paste
2 egg whites
1/2 cup granulated sugar
CHOCOLATE FILLING
2 sticks butter at room temp
1 cup powdered sugar
2 tsp vanilla
2 pasteurized egg yolks
4 tsp unsweetened cocoa powder
CHOCOLATE COATING
10-12 oz dark or bittersweet chocolate
2-4 tsp vegetable oil (or melted butter)
PREPARATION
1. Pasteurize the eggs ahead of time and allow them to cool. Here's a link on how to pasteurize eggs.
2. Cut the almond paste into small pieces.
3. In a large bowl, beat at medium speed the almond paste and egg whites until thoroughly combined, about 2 min. Scrape down the sides if necessary.
4. Cover bowl with plastic wrap and refrigerate for at least 30 min. (Liz notes that you'll be tempted to start on the filling, but the filling needs the baked dough first, so be patient!)
5. After 30-45 min, preheat oven to 350 and remove dough from fridge. Line baking sheets with parchment paper.
6. Using rounded teaspoons (as opposed to measuring spoons), drop heaping teaspoons of dough onto baking sheets, 2" apart from each other.
7. Prepare a small bowl of water, and a small plate of granulated sugar.
8. Dip the flat bottom of a glass into a small bowl of water, then dip into granulated sugar. Carefully press glass onto dough balls, flattening them.
9. Bake 18-20 min. until lightly brown. Remove and cool 5 min before transferring cookies to wire racks to finish cooling.
10. While the cookies are cooling, begin the filling by lining baking sheets with wax paper. These will be going into the fridge too!
11. In another large or deep bowl, beat butter at medium speed until creamy, about 1 min.
12. Add powdered sugar, vanilla, egg yolks, and cocoa, mixing until smooth, about 2 min.
13. Using a small knife, spread about 1 tablespoon filling on the center of each cookie, making a slightly rounded top or mound (the filling shouldn't cover the entire cookie--think of an inverted "thumbprint" cookie; see Step 17 to help understand why having a mound or rounded top is important).
14. Place filled cookies on prepared baking sheets and put in fridge for at least one hour.
15. When the cookies have been in the fridge for 45 min or so, begin preparing the chocolate coating.
16. Break dark chocolate into small pieces and gently melt chocolate in microwave, being certain to stir frequently so as not to overcook. (You can also melt the chocolate in a double boiler, per the original recipe.)
17. Whisk in 2 tsp of vegetable oil (or melted butter), having more at the ready to add to the chocolate in order to reach the desired consistency.
18. Let mixture cool for a few min, then dip the top of each cookie into chocolate mixture, holding onto almond base. Return each dipped cookie to the baking sheets still covered in wax paper.
19. Refrigerate until chocolate coating hardens, about 30 min. Serve chilled.
1. Despite the name, this cookie uses no coconut!
2. The recipe comes from the Minneapolis Star Tribune and its annual holiday cookie contest.
3. Makes 2-3 dozen cookies.
4. Requires butter at room temperature, and several sessions of refrigeration.
5. The recipe calls for pasteurized eggs, since the chocolate filling of the cookie isn't baked.
6. Pay attention to when egg whites are called for and when egg yolks are called for.
7. Requires plastic wrap. The original recipe also calls for an electric (standing?) mixer.
8. Make sure there is room in the fridge for a large bowl and later, for two baking sheets.
INGREDIENTS
COOKIE DOUGH
2 tubes (7 oz each) of almond paste
2 egg whites
1/2 cup granulated sugar
CHOCOLATE FILLING
2 sticks butter at room temp
1 cup powdered sugar
2 tsp vanilla
2 pasteurized egg yolks
4 tsp unsweetened cocoa powder
CHOCOLATE COATING
10-12 oz dark or bittersweet chocolate
2-4 tsp vegetable oil (or melted butter)
PREPARATION
1. Pasteurize the eggs ahead of time and allow them to cool. Here's a link on how to pasteurize eggs.
2. Cut the almond paste into small pieces.
3. In a large bowl, beat at medium speed the almond paste and egg whites until thoroughly combined, about 2 min. Scrape down the sides if necessary.
4. Cover bowl with plastic wrap and refrigerate for at least 30 min. (Liz notes that you'll be tempted to start on the filling, but the filling needs the baked dough first, so be patient!)
5. After 30-45 min, preheat oven to 350 and remove dough from fridge. Line baking sheets with parchment paper.
6. Using rounded teaspoons (as opposed to measuring spoons), drop heaping teaspoons of dough onto baking sheets, 2" apart from each other.
7. Prepare a small bowl of water, and a small plate of granulated sugar.
8. Dip the flat bottom of a glass into a small bowl of water, then dip into granulated sugar. Carefully press glass onto dough balls, flattening them.
9. Bake 18-20 min. until lightly brown. Remove and cool 5 min before transferring cookies to wire racks to finish cooling.
10. While the cookies are cooling, begin the filling by lining baking sheets with wax paper. These will be going into the fridge too!
11. In another large or deep bowl, beat butter at medium speed until creamy, about 1 min.
12. Add powdered sugar, vanilla, egg yolks, and cocoa, mixing until smooth, about 2 min.
13. Using a small knife, spread about 1 tablespoon filling on the center of each cookie, making a slightly rounded top or mound (the filling shouldn't cover the entire cookie--think of an inverted "thumbprint" cookie; see Step 17 to help understand why having a mound or rounded top is important).
14. Place filled cookies on prepared baking sheets and put in fridge for at least one hour.
15. When the cookies have been in the fridge for 45 min or so, begin preparing the chocolate coating.
16. Break dark chocolate into small pieces and gently melt chocolate in microwave, being certain to stir frequently so as not to overcook. (You can also melt the chocolate in a double boiler, per the original recipe.)
17. Whisk in 2 tsp of vegetable oil (or melted butter), having more at the ready to add to the chocolate in order to reach the desired consistency.
18. Let mixture cool for a few min, then dip the top of each cookie into chocolate mixture, holding onto almond base. Return each dipped cookie to the baking sheets still covered in wax paper.
19. Refrigerate until chocolate coating hardens, about 30 min. Serve chilled.
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