Raspberry Macaroon Bars Recipes

RASPBERRY MACAROON BARS

Steps:

• Preheat oven to 350°F. Press cookie dough evenly onto bottom of lightly greased 13x9-inch baking pan. Bake 16 to 18 min. or until golden brown.
• Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; stir in coconut.
• Spread jam onto crust. Top evenly with coconut mixture; press into jam using spoon or spatula. Cool completely. Cut into 32 bars. Store in airtight container at room temperature.

RASPBERRY MACARONS

Steps:

• Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.
• Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar; whisk until soft peaks form. Reduce speed to low; add superfine sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites; fold until smooth and shiny. Fold in puree and food coloring.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks. Tap sheets on work surface to release trapped air. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes. After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
• Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)
• Sandwich 2 macarons with 1 teaspoon jam.

RASPBERRY MACARONS

Steps:

• For the macaroon: Preheat oven to 350 degrees F (preferably convection). Make an Italian meringue by combining sugar and water in a saucepan over high heat until it's 110 C (230 degrees F). At the same time, beat all the egg whites in the bowl of a stand mixer with a whisk attachment on medium speed. Meanwhile, mix the rest of the macaroon ingredients by combining almond flour and powdered sugar together. Make a well in the middle of the bowl and add all the egg whites. Mix by starting in the center and mixing towards the outside. Set aside. Finish the Italian meringue when the egg whites are at "soft peak" stage in the mixer by adding 1 teaspoon sugar and mixing 15 more seconds. Pour the heated sugar mixture into the beating egg whites, slowly to make the meringue. Continue beating until it's at room temperature, 5 more minutes.
• When the meringue is at room temperature, combine it with the almond paste mixture, a third at a time. Continue to add meringue until the batter forms ribbons. The mixture shouldn't be too stiff or too loose and you may not need all of the meringue. Using the tip of a knife, add a small amount of food coloring, a little at a time. Place macaroon mixture into a piping bag and squeeze a little into the bowl to remove air at the tip. Prepare a baking sheet with parchment paper, then draw rings on the paper to use as guides for the macaroon size. Pipe onto the baking sheet by starting in the center and pushing up, staying inside the ring. Repeat until all of the rings are filled. Bake 12 minutes until shiny with a little "neck" on the outside.
• For the buttercream: In a saucepan over high heat, add sugar and water and bring to a boil until thermometer reaches 120 degrees C. Meanwhile, place egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on high. When egg whites are firm and sugar syrup has reached 120 degrees C, slowly pour the sugar mixture into the egg whites and continue beating until it cools down to room temperature, 5 minutes. Slow down the mixer and add butter, a little at a time. If at any point the mixture looks broken, increase the speed and beat to re-emulsify it, then reduce the speed and continue adding the butter. Continue whipping until it's the texture of butter cream. If the buttercream is too loose to hold it's shape, it should be refrigerated for up to a few hours to harden, then beaten again to return to the proper consistency. Place 1 cup of butter cream into a bowl and fold in the jam. Place the buttercream into a piping bag with tip and pipe the cream onto the center of a macaroon (using the same technique as the macaroons). Sandwich together and enjoy. Note: The buttercream can be stored in a covered container in the refrigerator for up to 5 days or frozen for up to 1 month; defrost frozen buttercream in the refrigerator before using. Thirty minutes before using the buttercream, place it in the bowl of a mixer fitted with the paddle attachment and allow to soften. Then mix on low speed to return the buttercream to the proper consistency.

CHOCOLATE AND RASPBERRY MACAROON BARS

Steps:

• Preheat oven to 350°F.
• Butter and flour a 13 x 9 inch Pyrex baking dish.
• Melt butter with chocolate over low heat.
• Beat in ½ cup sugar and egg.
• Stir in 1 tsp of vanilla, the flour and a pinch of salt.
• Spread mixture in prepared pan and bake for 15 minutes.
• Let cool 5 minutes.
• Whisk liqueur into jam until smooth and spread over chocolate layer to with a ½ inch of the edge of pan.
• Increase oven temperature to 375 degrees F.
• In processor, grind hazelnuts fine with remaining sugar and salt.
• Add whites and remaining vanilla and blend.
• Spoon carefully over jam topping, covering it completely.
• Bake 25-30 minutes, or until top is firm to touch and tester comes out clean.
• Let cool.
• Cut into 36 bars.

RASPBERRY JAM MACAROON BARS

Steps:

• Measure flour and baking powder into a bowl. Add 1/2 cup butter, and use a hand mixer to blend butter into flour until well mixed (about 1 minute on med. speed). Stir in 1 egg and the tablespoon of milk. Mix until soft and a ball of dough forms.
• Pat dough into an ungreased 8" square pan, pressing with fingers to evenly cover bottom. Spread raspberry jam over crust layer. Stir together remaining egg, melted butter, sugar, coconut, and extracts. Spread evenly over jam layer.
• Bake at 350* degrees for 30 minutes and top is slightly golden brown. Allow to cool completely before cutting into squares.