Bittersweet Chocolate Macaroons

Bittersweet Chocolate Macaroons
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 212.

I thought all macaroons had coconut in them but this recipe proved me wrong. It does have the consistency of coconut - very chewy and moist. True to their name, they are bittersweet so if you like macaroons that are not overly sweet, you might like these.

7 oz. (1 1/3 cups blanched almonds
1 oz. semisweet chocolate
3/4 cup sugar
1/3 cup plus 2 TBS. unsweetened cocoa powder (preferably Dutch process)
Pinch of salt
3 egg whites

Adjust two racks to divide the oven into thirds and preheat oven to 350 degrees. Line two cookie sheets with baking parchment or with foil, shiny side up. Set aside.

Toast the almonds in the oven for 10 to 12 minutes. Set aside to cool.

Remove 12 of the almonds. Chop them into small pieces (they will be used to sprinkle on top of the macaroons before baking). Set aside.

Place remaining almonds in a food processor fitted with a metal chopping blade.

Chop the semisweet chocolate and add it to the processor bowl. Add the sugar, cocoa and salt.

Pulse a few times and then process for about 30 seconds until the almonds are fine.

With the motor running, add the egg whites through the feed tube and process until mixed.

Shape the mixture into round cookies (you can use a pastry bag, a teaspoon or scooper for this). Place them about an inch apart on the foil.

Sprinkle the tops with the reserved chopped nuts.

Bake for 8 to 10 minutes, reversing the sheets top to bottom and front to back once during baking. When done, the macaroons should feel soft but dry, not sticky. Do not overbake. Transfer to a cooling rack with a metal spatula. Store in an airtight container.

How To Blanch Almonds

I had never blanched an almond in my life before I discovered Maida Heatter. Many of her recipes call for blanched almonds, which are simply peeled almonds. It is as easy as 1-2-3-4-5-6 but it can be a little time consuming if you need lots of them.

Step 1: Place the almonds in a bowl - use a good-sized bowl so that the almonds are not piled up on top of each other.

Step 2: Add boiling water, just enough to cover the almonds. Let this sit for 1 minute. However, if your almonds are not the freshest, let them sit a little longer (1.5 to 2 minutes).

Step 3: Drain the water off the almonds

Step 4: Rinse the almonds

Step 5: Spread the almonds out on a paper or cloth towel to dry

Step 6: Hold the almond between your thumb and finger and squeeze at the tip. The skin will peel right off. (Sometimes you may have to slightly scratch the tip to break the skin if they are tough)

Pennies From Heaven

Pennies From Heaven
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 155.

Fragile and dainty, these are small (about the size of a quarter) cookie sandwiches. They are extremely buttery and almost melt in your mouth.

The dough is soft and very easy to work with. You can freeze a portion of the dough to make a batch of them at a later date.


The recipe originates from Chris Gargone at Remi, an Italian restaurant in New York City.


Ingredients:
1/2 cup old-fashioned oatmeal (to use when shaping the dough)
1 cup plus 1 TBS sifted unbleached flour
1 cup plus 1 TBS strained cornstarch
1 cup plus 1 TBS confectioners sugar
8 oz. (2 sticks) unsalted butter
Pinch of salt
1 tsp vanilla extract

Place the oatmeal in a food processor fitted with a metal chopping blade. Pulse several times until the oatmeal is powdery. Set aside.

Place flour, cornstarch and sugar in food processor fitted with a metal chopping blade. Pulse once or twice to mix. Cut the butter into 1/2 inch pieces and add to the flour mixture, along with the salt and vanilla. Process only until the ingredients form a ball and hold together.

Cut the dough in half (you can freeze the other half if you'd like to make more cookies later). Spread the oatmeal over a large board.

Form the dough into an oblong tube. Use both hands and roll the dough gently back and forth until you have it about 11 inches long and 1 1/4 inches in diameter.

The dough should be chilled in the refrigerator for one hour (or longer) before baking.

Preheat the oven to 325 degrees and adjust the rack to the center position. Line cookie sheets with aluminum foil or parchment paper.

Use a sharp knife to slice the dough into 1/8 inch slices. Place the slices on the lined cookie sheets(s).

Bake one sheet at a time for 12-16 minutes until the cookies are sandy-colored around the edges (they will be pale in the center). Transfer to cooling racks to cool completely.


Filling:

3 oz. (3/4 stick) unsalted butter, softened
1/4 tsp vanilla extract
1/4 tsp dark rum
2 tsp heavy cream
1/2 cup confectioners sugar

Beat the butter until soft. Beat in the vanilla, rum and heavy cream.
Then beat in the confectioners sugar.

Place a small dab of the buttercream on the bottom of one cookie. Do not spread it to the edges, just about 1/4 tsp in the center.

Place another cookie over it and press gently (they are fragile!) together. Place in the refrigerator briefly, only enough the harden the filling. Leftover filling can be stored in the refrigerator for future use. Store in an airtight container.

Viennese Chocolate Icebox Cookies

Viennese Chocolate Icebox Cookies
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 123.

Dark and delicious, these cookies look and taste like those you might purchase in a fancy tin. They have a sandy, crisp texture and are fragile.


Ingredients:
3 oz. unsweetened chocolate
1/2 lb. (2 sticks) sweet butter
1 tsp vanilla extract
1/4 tsp almond extract
2/3 cup sugar
1 large egg
1 1/2 cups sifted all-purpose flour
Crystal sugar or coarsely chopped blanched almonds


Melt the chocolate in a double boiled over medium heat.


Cream the butter in the bowl of an electric mixer. Add the vanilla and almond extracts and sugar. Mix well. 


Beat in the egg and the melted chocolate.


On low speed, gradually add the flour, scraping the bowl as necessary. Beat only until the mixture is smooth.


Cut a piece of wax paper about 15 inches in length. Place the dough by large spoonfuls down the length of the paper, forming a heavy strip of dough about 12 inches long.

Bring up both sides of the paper and press it with your fingers to form a roll about 2 inches in diameter. Wrap the paper around the dough and store it in the refrigerator until firm. The dough can be kept in the refrigerator for a week or two or it can be frozen. It must be sliced at refrigerator temperature or it will crack when sliced frozen.

When ready to bake, preheat the oven to 375. Line cookie sheets with aluminum foil.


Place the dough on a cutting board and slice 1/4 pieces with a sharp knife. Place the cookies on the cookie sheets about 1 inch apart. Sprinkle the crystal sugar (or nuts) over the top.

Bake for 8 - 12 minutes until done. They should be firm on top. Reverse the sheets halfway through to ensure even baking.


Transfer the cookies to a cooling rack with a metal spatula. Store airtight.

Toblerone Milk Chocolate Mousse

Toblerone Milk Chocolate Mousse
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 232.

Surprise your Valentine sweetie or guests with this wonderful mousse made with Toblerone chocolate bars. Incredibly creamy and soooo chocoately, it is heaven!


The recipe makes 4 servings so if you need more, just double it.


Ingredients:


*7 oz. Toblerone milk chocolate, broken into small pieces
*6 TBS boiling water
*1/2 cup heavy cream
*2 egg whites
*Pinch of salt
*2 TBS sugar
*Optional: additional Toblerone for shaving over the top

Place the chocolate in a heavy saucepan over low heat. Add the boiling water and stir until the chocolate is melted. As soon as the chocolate has melted, remove it from the heat and set aside.

Whip the cream until it holds a definite shape.

Beat the egg whites with the salt until they hold a soft shape. Gradually add the sugar and continue to beat until the mixture holds a firm shape.


Chill the melted chocolate briefly in the freezer, stirring occasionally. The chocolate should be cold enough to thicken very slightly but do not let is start to harden.


Fold the chocolate, beaten egg whites and whipped cream together only until incorporated.


Pour the mousse into four individual dessert bowls or wine glasses. Cover and freeze for at least a few hours or a few days.


Optional: The top can be decorated with whipped cream, Toblerone pieces or both.