Dainty pink cookies sandwiched together with a silky ganache look as if they belong on a restaurant's petits fours plate. In fact, the perfect little rounds can be made with a makeshift pastry bag. SEE NOTES. Ingredients MACAROONS 6 ounces sliced blanched almonds (not slivered; 2 cups) 1 1/2 cups confectioners sugar 3 large egg whites 3/4 teaspoon salt 3 tablespoons granulated sugar Red or pink food coloring CHOCOLATE RASPBERRY GANACHE 3 ounces fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped 1/3 cup heavy cream 1 tablespoon unsalted butter softened 1/12 teaspoon raspberry extract (preferably McCormick brand)

Instructions
Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)

MACAROONS:
Line 2 baking sheets with parchment paper.

Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

MAKE GANACHE WHILE MACAROONS BAKE:
Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

ASSEMBLE COOKIES:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.


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Yields: 2 1/2 Dozen
     Gourmet magazine, December 2006, page 125

notes:  * Filled macaroons keep in an airtight container at room temperature 3 days.

* These cookies were a big hit at the New Year's party I brought them to. Unfortunately, it took two attempts at the recipe to get anything presentable -- the seeming simplicity of the recipe is deceptive. My first attempt produced a relatively thin batter, and flat cookies. I remedied this by beating the meringue within an inch of its life the second time, and then giving it a quick re-beating after adding the food coloring. I also thought I had overcooked the meringues, as they were on the crispier side when they came out of the oven, but by the time I got the filled cookies to the party, they had softened to the correct texture.

* These cookies are worth the effort. The makeshift pastry bag can work well enough if you don't move it around much. Aim for the center of the "chocolate kiss" and slowly pull the bag around and up to prevent unwanted lines in the macaroons. If there is a small amount of remaining meringue don't be tempted to "top off" cookies you've already piped. (Once they begin to dry, additional meringue will not incorporate into the cookie; it just slides off during baking.) I added 1/8th of a teaspoon of vanilla extract to the meringues the second time to boost the flavor of the cookies and it worked out well. Both times I baked the meringues they were done in about 15 minutes. The recipe did make about twice what the yield indicates. The ganache is flavorful and easy. I used a butter knife to spread it.

* yum, they tasted delicious. i had some difficulty in piping the macaroons because i tried to make them larger. i also added a drop too much red food coloring which rendered them looking a bit pepto bismol-ish. i told my daughter they were "tubby custards" from the teletubbies. i would like to make again but recipe requires much dilligence. my macaroons had great feet so i was very pleased since it was my first try! i've always admired the beauty of the classic french macaroon and never had the nerve to try. end result: yes, they do taste as good as they look and yes, they are as hard to make beautifully as you think they'd be.

Cuisine:   French

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