These Chocolate and Raspberry Meringues, originating from Paris, also known as Macaroons, are undoubtedly one of my favorite desserts; make them at home with this recipe.
85 grams semisweet chocolate, (about 60% cocoa), cut into small pieces
1/3 cups whipping cream
1 tablespoon unsalted butter, at room temperature
1 teaspoon raspberry essence, or strawberry
Preparation
45 mins
0 mins
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Place parchment paper on 2 baking sheets.
Put the almonds with 1/2 cup of powdered sugar in a food processor and pulse until finely chopped, almost powdered.
Put the chopped almonds with the remaining powdered sugar in another bowl, stir and set aside.
Beat the egg whites and salt with an electric mixer on medium speed until soft peaks form.
Add the sugar slowly while continuing to beat and increase the mixer speed to high.
Continue beating until stiff peaks form.
Add drops of red food coloring (be careful, it stains a lot) and mix on low speed to distribute the color.
Fold the chopped almond mixture into the meringue with a spatula until well incorporated (it will deflate).
Put the mixture in a piping bag and cut an opening of 1 cm.
Form meringue balls on the baking sheets lined with parchment paper.
Let the meringue rest for 20-30 minutes until it flattens a bit and a skin forms on top.
Place the oven racks at the top and bottom and preheat to 150 degrees.
Bake for 20-25 minutes until they become firm and a little darker.
Let it cool for 30 minutes.
Prepare the frosting: melt the chocolate with the cream in a metal bowl over a double boiler.
Stir until everything is melted.
Remove from heat and add the butter and raspberry extract. Stir well.
Let it cool to room temperature.
Prepare the cookies: carefully separate from the parchment paper and form a sandwich between the flat sides of the cookies with a layer of frosting in the center.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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