Count Down To The 4th Of July

Summer Berry MacaroonsSummer Berry Macaroons

Ingredients:

  • ¾ cup ground almonds
  • 1 cup confectioners’ sugar
  • 2 extra large egg whites
  • ¼ cup superfine sugar
  • Fresh mint sprigs and whole strawberries, to decorate

Filling:

  • 2/3 cup heavy cream
  • 2 tbsp. lemon curd
  • Generous ¾ cup hulled and sliced strawberries, plus extra whole strawberries to decorate
  • Generous ¾ cup raspberries
  • 2 tbsp. confectioners’ sugar

Place the ground almonds and confectioners’ sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking sheets with parchment paper. Place egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue. Using a spatula, fold the almond mixture into the meringue one-third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick consistency. Pour the batter into a pastry bag fitted with a ½ inch plain tip. Pipe 12 large circles onto the prepared baking sheets. Let stand at room temperature for 30 minutes. Preheat the oven to 325 degrees F and bake for 15-20 minutes. Cool for 10 minutes, peel off the parchment paper and let cool. For the filling, whip the cream until holding soft peaks, then fold in the lemon curd. Top half the macaroon shells with the lemon cream and arrange two-thirds of the berries. Puree the remaining berries with the confectioners’ sugar. Drizzle a little of the puree over the berries and top with the remaining macaroons. Serve decorated with mint springs and strawberries. Makes 6.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Love Is In The Air, For The June Bride

Chocolate Filled Macaroons

Chocolate Filled Macaroons

 Ingredients:

  • 1 ½ cups sugar
  • 2 tsp. potato starch
  • 4 egg whites
  • 3 cups unsweetened finely shredded coconut
  • 1/3 cup almond flour
  • 1/8 tsp. salt
  • 1 tsp. orange zest
  • ½ tsp. vanilla extract
  • 1/3 cup semisweet chocolate chips
  • Pink and blue icing to drizzle

 Method:

In a large glass bowl, combine sugar with potato starch. Whisk in egg whites until well incorporated and slightly foamy. Mix in coconut, 3 tbsp. water, the almond flour and salt until combined. Microwave mixture for 30 seconds. Mix well with a silicone spatula, making sure to scrape sides of bowl. Repeat 3 times. Stir in orange zest and vanilla. Refrigerate 30 minutes. Heat oven to 325 degrees F. Stir mixture. Spoon 30 rounded teaspoonfuls of mixture onto 2 parchment-lined baking sheets. Press 2 to 3 chocolate chips inside center of each cookie. Gently spoon 1 level tsp coconut mixture on top of each cookie. With moistened hands, bring up bottom layer to top layer and enclose chocolate. Round each mound to resemble a ball. Bake 25 to 30 minutes, until golden brown. Remove from oven and cool 10 minutes, then transfer to a wire rack to cool completely. Dribble a stream of pink and blue icing over macaroons.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com