Chocolate Macaroons With Chocolate Or Caramel Filling Recipes

Steps:

• For chocolate filling:
• Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.
• For caramel filling:
• Place yolks in medium bowl. Bring 4 tablespoons butter and cream to simmer in heavy small saucepan. Gradually whisk hot cream mixture into yolks. Anchor bowl with yolk mixture by placing bowl on wet kitchen towel; set aside.
• Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes. Slowly whisk hot caramel into yolk mixture, then whisk until smooth. Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour. Whisk in remaining butter. Cover and chill until thick and cold, at least 1 day and up to 3 days.
• For macaroons:
• Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. Add cocoa and blend 1 minute more. Using electric mixer, beat egg whites in large bowl until stiff but not dry. Fold nut mixture into whites in 4 additions, making thick batter.
• Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly).
• Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
• Assembly and serving:
• Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie. Top with second macaroon, flat side down. Press lightly to adhere, making sandwich. Repeat with remaining macaroons and filling. Arrange macaroons on platter. Cover; chill at least 2 hours and up to 1 day. Serve cold.

Steps:

• Line two or three baking sheets with parchment or nonstick baking mats.
• In a bowl, whisk together confectioners' sugar, almond flour, cocoa powder and salt.
• Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium speed until egg whites are white in color and hold onto the bottom of the whisk, 2 to 3 minutes. Continue to beat, slowly adding 40 grams (3 tablespoons) granulated sugar until peaks are stiff, about 1 minute.
• Using a rubber spatula, gently fold almond mixture into egg whites in 4 batches, until there are no traces of egg whites.
• Spoon batter into a pastry bag or a heavy-duty plastic bag, cutting a small hole in a corner of the plastic bag. Pipe 1-inch rounds of batter, an inch apart from one another, onto the baking sheets.. (Alternatively, use a 1/2 teaspoon measure to form the rounds.) Pick up baking sheets and bang them against work surface. Let sheets sit at room temperature for 30 minutes to dry tops. (Don't skip this step; it helps the macarons rise nicely.)
• Heat oven to 350 degrees. Bake macarons until puffed and firm, 10 to 12 minutes, rotating the sheets halfway through baking. Transfer sheets to rack to cool completely, then overturn cookies on the baking sheets so that flat bottoms are facing up.
• To make the caramel, combine the remaining 215 grams (1 cup) granulated sugar with 1/4 cup water in a clean, dry skillet over medium heat. Cook, swirling the pan occasionally to help distribute the sugar until it completely melts and turns a rich reddish brown (imagine the color of an Irish setter), about 15 minutes.
• Working quickly, spoon caramel over half the overturned cookies; immediately sandwich with remaining, unfilled cookies. If the caramel hardens before you're done, gently melt it over low heat and continue filling cookies.
• Fill a small saucepan with water and bring to a simmer. Place chocolate in a heatproof bowl and place over pot. Heat, stirring frequently, until melted. (Or melt chocolate in the microwave.) Using a fork, drizzle cookies with melted chocolate. Let the caramel and chocolate set at room temperature or in the refrigerator. The caramel should harden to the texture of hard candy.

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
• In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
• On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

Steps:

• For Ice Cream:
• Stir 1 1/4 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually add 2 cups cream. Return to low heat. Stir until caramel is smooth.
• Whisk yolk and 1/4 cup sugar in large bowl until very thick and pale, about 2 minutes. Combine 2 cups cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Gradually whisk into yolk mixture. Return to pan and stir over medium heat until custard thickens and coats spoon, about 4 minutes (do not boil). Remove from heat. Mix in caramel. Strain into bowl. Chill until cold, stirring often.
• Freeze custard in ice cream maker. Transfer ice cream to bowl; freeze overnight or up to 3 days.
• For Macaroons:
• Preheat oven to 375°F. Line 2 large baking sheets with parchment. Finely grind 1 cup powdered sugar and almonds in processor. Transfer to large bowl. Mix in 1 2/3 cups powdered sugar and cocoa. Beat egg whites in medium bowl until soft peaks form. Fold into nut mixture in 2 additions.
• Spoon batter into large pastry bag fitted with 1/2-inch plain tip. Pipe onto prepared sheets in 1 1/2-inch rounds, spacing apart. (Batter will spread to about 2- to 3-inch rounds).
• Bake macaroons until puffed and dry-looking on top, about 12 minutes. Cool on sheets on racks. Using spatula, transfer macaroons to work surface.
• Spoon 1/4 cup ice cream onto flat side of each of 5 macaroons. Top each with flat side of another macaroon; press lightly. Place sandwiches on baking sheets; cover and freeze. (Can be made 1 day ahead.)