Dark Chocolate Glazed Orange Macaroons Recipes

DARK CHOCOLATE-GLAZED ORANGE MACAROONS

Dark Chocolate-Glazed Orange Macaroons image

Macaroons go modern with a chocolate and orange flavor mix.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 30

Number Of Ingredients 9

Ingredients

2 2/3 cups firmly packed flaked coconut
2/3 cup sugar
1/4 cup Gold Medal™ all-purpose flour
4 egg whites
1/2 cup finely chopped pecans
1 tablespoon grated orange peel
2 teaspoons vanilla
1/2 teaspoon almond extract
3 oz dark baking chocolate, chopped

Steps:

Heat oven to 325°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
In large bowl, mix coconut, sugar and flour. Stir in egg whites, pecans, orange peel, vanilla and almond extract. On cookie sheet, drop dough by tablespoonfuls 2 inches apart.
Bake 18 to 22 minutes or until golden. Remove from cookie sheet to cooling rack; cool completely.
In small resealable freezer plastic bag, place chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand until set.

Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 7 g, TransFat 0 g

CHOCOLATE MACARONS

Chocolate macarons image

These luxurious little macarons are the perfect light hit when only chocolate will do

Provided by Mary Cadogan

Categories Afternoon tea, Treat

Time 45m

Yield Makes 12 filled macarons

Number Of Ingredients 6

Ingredients

125g icing sugar
1 tbsp cocoa
100g ground almonds
2 medium egg whites
50g milk or dark chocolate , chopped
2 tsp skimmed milk , warmed a little

Steps:

Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

Nutrition Facts : Calories 119 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium

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