Macaroons

  • 1/2 cup almonds
  • 1 3/4 powder sugar
  • 4 tablespoons cocoa powder
  • 3 large egg whites
  • Pinch of salt
  • 2 teaspoons sugar

Filling

  • 1/2 cup cream
  • 2 teaspoons strawberry Puree
  • 1/2 teaspoon chili powder
  • 5 oz white chocolate shaved
  • 1/2 cup room temp butteR

Makes 4 dozen cookies.

To make the macaroons

  1. Pulse the almonds with 1 cup of the powder sugar in a food processor until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners’ sugar and pulse until well blended.
  2. Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in the almond mixture.
  3. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.
  4. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)

To make the fillings

  1. Bring the cream lust to a boil in a medium saucepan over high heat. Remove the pan from the heat and whisk in the puree. Add the white chocolate, chili  and butter and whisk until smooth. Let coot to room temperature, then refrigerate, covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.
  2. If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat-side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)
  3. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.
  4. Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)
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