Recipe of the Week – Chocolate Macaroon Jam Tarts
June 1, 2009 at 9:40 am Leave a comment
Chocolate Macaroon Jam Tarts
Last week I told you my NY City son asked me to come up with a recipe for cookies he said were all the latest and greatest in New York. What he described seemed to me to be some form of meringue cookie with a filling. In NY City they call them Macaroons or Macroons ( both spellings seem to be correct) which I associate with those warm, coconut cookies. Anyway after tasting them I believe I have come up with the recipe.
These cookies only take a few minutes to make the batter but will take most of an afternoon to bake and dry. Not that it requires you to constantly be working on them; just that they bake, low and slow. A forewarning: these babies are very sweet, a few will go a long way towards satisfying that craving. They would be ideal served after a meal. I filled these with a chocolate filling but they would be just as good with raspberry jam. Sprinkle with a little powdered sugar, serve some strong, hot coffee and you should get rave reviews. Not surprisingly, leave these on a plate on the counter and they will disappear after the first wave of kids runs through.
Chocolate Macaroon Jam Tarts
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Dessert |
| Meal: | N/A |
| 6 | large | egg, whites |
| 0.25 | tsp | cream of tartar |
| 1 | tsp | vanilla |
| 1.33 | cup | sugar, white |
| 2 | Tb | cocoa powder, unsweetened |
| 0.5 | cup | sugar, white |
| 0.5 | cup | corn syrup, light |
| 1 | Tb | vanilla |
| 3 | Tb | butter, unsalted |
| 0.5 | cocoa powder, unsweetened | |
Place the egg whites, cream of tartar and vanilla in a large mixer bowl. whip on low until frothy. Increase speed to high and gradually add the sugar. whip until stiff peaks and glossy. Gently fold in the cocoa until no white shows.
Cover cookie sheets with parchment paper, preheat oven to 200 degrees. Place a spoonful of the mixture onto the cookie sheets, cookies may be placed close together as they do not spread. Bake for 1.5 hour and then turn off oven and leave door slightly ajar. Allow cookies to dry for 2 hours.
For the filling: Heat the sugar,corn syrup, vanilla and butter until blended. Remove from heat and stir in cocoa. Allow the mixture to cool, spread between to cookies.(bottoms in)
Entry filed under: Dessert. Tags: chocolate cookies, chocolate meringue cookies, macroons, maracroons, meringue cookies, NY City cookies, sweet dessert. sweet cookies. light cookies.
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