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Macaroon: Peanut-Chocolate Macaroons

Source of Recipe

Sunset Magazine


List of Ingredients

2 1/3 cups powdered sugar
1 1/3 cups unsalted roasted peanuts (about 7 oz.)
1/3 cup granulated sugar
4 large egg whites

Chocolate Ganache *

* In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.



Recipe

1. In a food processor, whirl powdered sugar and peanuts until nuts are very finely ground (no large nut pieces should be visible).

2. In a 3- to 4-quart pan over medium heat, bring 2 to 3 inches of water to a boil; adjust heat to maintain a very low simmer. In a large bowl or the bowl of a mixer, whisk sugar into egg whites. Set bowl over simmering water in pan (bottom of bowl should not touch water) and stir constantly until sugar is dissolved and mixture feels warm to the touch. Remove bowl from water and, with a mixer on high speed, whip egg white mixture until thick, stiff peaks form. Gently fold in nut mixture.

3. Spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and, with the tip almost touching the parchment, pipe into flat, 2-inch circles about 1/8 inch thick, 1 inch apart, on two cooking parchment–lined 12- by 15-inch baking sheets.

4. Bake cookies in a 300° regular or convection oven until tops are shiny and dry and edges are cracked, about 15 minutes. Cool completely on baking sheets (about 1 1/4 hours), then remove cookies by gently lifting them up and peeling the parchment paper away from the bottoms.

5. Spread the flat side of each of half the cookies with about 1 teaspoon chocolate ganache. Top each with a second cookie, flat side toward filling.

YIELD: 18 Sandwich Cookies

Per sandwich cookie: 202 cal., 44% (89 cal.) from fat; 4.4 g protein; 9.9 g fat (3.2 g sat.); 27 g carbo (1.2 g fiber); 21 mg sodium; 3.6 mg chol.

NOTES: These French-style macaroons are easiest baked on cooking parchment (see "6 tips for perfect cookies")**. They're best eaten the day they're filled; however, you can make both cookies and filling up to 3 days ahead. Stack cookies carefully in an airtight container and store at room temperature; cover ganache airtight and refrigerate. Melt ganache over hot water and cool (as described in recipe, following) before filling cookies.

** 6 Tips for Perfect Cookies:

1 START WITH SOFT BUTTER. If the recipe calls for butter at room temperature, it should be soft but not runny. You can soften it for a few seconds in a microwave oven or let it stand in a warm place, such as near the preheating oven.
2 CHILL THE DOUGH. If the recipe directs you to chill the dough so it can be rolled or shaped without sticking to your hands or the counter, but your kitchen is warm, you may need to chill the dough longer than the recipe suggests. The dough should feel cold and firm but pliable. If it becomes sticky as you work, return it to the refrigerator to firm up again.

3 TAKE YOUR OVEN'S TEMPERATURE. Ovens vary a great deal, so it's a good idea to check yours periodically with an oven thermometer on the middle rack to make sure it's baking at the temperature you set it for. Minimize opening and closing the oven door during baking to avoid lowering the temperature.

4 USE COOL BAKING SHEETS. Never put cookie dough on warm pans. To cool pans quickly, rinse with cold water; dry before using them again.

5 ROTATE PANS MIDWAY THROUGH BAKING TIME. Cookies will bake more evenly if they spend equal time on the top and bottom racks of the oven.

6 TRY COOKING PARCHMENT. This paper is sold in rolls or sheets in well-stocked grocery stores and baking-supply shops. Advantages: cookies won't stick, baking sheets stay clean, and you can use the same piece of parchment for several batches of cookies.