17 July, 2012 § Leave a comment
As a self-proclaimed francophile, I’m naturally inclined to prefer macarons over macaroons. This recipe from Smitten Kitchen, however, nearly converted me, and I wouldn’t be surprised if it had the same effect on you.
These macaroons are so easy and pretty that they give you no excuse not to stock up on the simple ingredients required and make a batch right now. I wouldn’t even be offended if the grocery store temporarily took precedence over reading the entirety of this post (I’ll keep it short, promise.)
The key here is NOT to mix the ingredients until well-blended–rather, the marble effect of the white on pinky red is, in my opinion, what makes the macaroons so pretty. To be honest, though, what I liked most about making them was the smell. While cookies make the whole house smell good while they’re in the oven, the generous amount of almond extract in these little guys made my Cuisinart burst with nutty goodness that seemed just pungent enough to reach my nose. Mmm.
The adjustments I made to Smitten’s version were minor–I switched out the sugar for Splenda and used light sodium salt. The only major difference between hers and mine was the addition of white chocolate. I simply couldn’t resist. Things We Make had the idea, and there was really no question as to whether it would be delicious. Now, it should be noted that the macaroons hold their own. They don’t need the chocolate, but if you’re willing, I think white chocolate really took them up a notch. Because the chocolate is added at the end, it’s easy to accomodate even the non-chocoholics (gasp!) in your life.
Raspberry-Coconut Macaroons Makes 30-35 macaroons
Adapted from Smitten Kitchen
14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) Splenda
3 large egg whites
1/4 teaspoon Morton Lite salt
1/2 teaspoon almond extract
6 ounces (170 grams or 1 1/4 cups) fresh raspberries (if washed, patted very dry)
White chocolate (optional)
Preheat oven to 325°F. Line two large baking sheets with parchment paper.
In a food processor, blend the coconut for a minute. Add Splenda, blend another minute. Add egg whites, salt and almond extract and blend for another minute. Add raspberries and pulse machine on and off in short bursts until they are largely, but not fully, broken down. Some visible flecks of raspberry here and there are great. When you open the machine, you’ll see some parts of the batter that are still fully white while others are fully pink. Resist stirring them together.
With a tablespoon measure or cookie scoop, scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit. Scooping a little of the pink batter and a little of the white batter together makes them look extra marble-y and pretty.
Bake cookies for 25 to 30 minutes, until they look a little toasted on top (I didn’t allow them to brown as in the image above because I liked them better that way, but bake to your preference.) Let them rest on the tray for at least 10 minutes after baking, as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons. (As in, over a week later and the texture is virtually unchanged. Go moisture!)
If you’re choosing to go the white chocolate route–and I applaud you if you do–this is where it finally comes in. Melt however much white chocolate you’re planning to use in either a double boiler or a microwave safe bowl, and wait just a moment after removing from heat so it’s not so drippy. Dip each macaroon in the chocolate halfway and replace it on the baking sheet, allowing the chocolate to harden before storing the macs. If you so choose, you can dip just the bottom or even the whole macaroon, but I thought that half chocolate and half pinky white looked especially nice. Alas, I have no evidence left because all of the macs got eaten before I remembered to snap a picture.