Cranberry White Chocolate Macarons Food
WHITE CHOCOLATE CRANBERRY COCONUT MACAROONS
The cookie's toasty exterior together with a chewy richness and moist center definitely puts it at the top of anyone's holiday cookie list. Try them with chocolate drizzle, too. Cookies without glaze can be stored in an airtight container at room temperature for up to 1 week (if they last that long!).
Provided by Julie Prior
Categories Cookies
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- 2. Make the macaroons: In a large bowl, combine coconut, sugar, flour and salt. Add the egg whites and stir with a large rubber spatula until combined. Stir in the almond and vanilla extracts, then the chopped dried cranberries.
- 3. Measure one heaping tablespoon of mixture for each and drop into a mound on the prepared cookie sheet, making sure they are nicely rounded and 2 inches apart.
- 4. Bake for 20 minutes or until the edges are lightly browned. Remove from the oven and allow to cool on the cookie for 5 minutes, then transfer to a wire rack to cool completely.
- 5. Make the white chocolate glaze: Melt the white chocolate and shortening together in a small microwavable bowl in 20 second intervals until melted, stirring well after each increment. Drizzle over cookies. Cookies with glaze stay fresh in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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- MACARON SHELLS Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a template for your macarons on a piece of parchment paper, leaving about ¾ inch between each circle. Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add red yellow gel food colour a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here).
- Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it shoul
- Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little flick of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons. Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. Add sprinkles if using. Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that
- About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If t
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