Mocha Macaroons

From the kitchen of One Perfect Bite...I recently began a search for some new adult cookies. It began with a request to contribute cookies to a bake sale where they were trying to avoid a glut of the usual suspects, oatmeal, peanut butter and chocolate chip. I was able to find several that were keepers and over the course of the next few weeks I'll be sharing them with you. I wanted to start with these mocha macaroons. These lovely meringue-like morsels are bound to please those of you who have a sweet tooth. While  the use of almond paste makes them expensive to prepare, these cookies are quite simple to make and they are distinctly different from most of the offerings you'll find on a standard tea tray. The cookies come together in about 15 minutes, but they need to be chilled for at least an hour before baking, so you'll have to plan your time accordingly. The cookies are worth waiting for. I hope you will give them a try. Here is how they are made.

Mocha Macaroons...from the kitchen of One Perfect Bite courtesy of Odense

Ingredients:
1 (7 oz.) tube almond paste, grated
1 cup sugar
2 tablespoons cocoa powder
1 tablespoon instant espresso powder
2 tablespoons flour
Pinch salt
2 large egg whites (no larger)
1/2 teaspoon vanilla extract

Directions:
1) Combine almond paste, sugar, cocoa, espresso powder, flour and salt in a mixing bowl. Mix with an electric mixer on low speed until ingredients are sand-like in texture.
2) Add egg whites and vanilla. Beat on high speed for 2 to 3 minutes, or until a smooth paste forms. Cover and chill dough for at least 1 hour.
3) Preheat oven to 350 degrees F. Line cookie sheets with parchment. Drop dough by a scant tablespoon measure onto cookie sheet, 2 inches apart. Bake for 14 to 16 minutes or until firm on top and crackled. Cool on wire rack. Store in an airtight container. Best if eaten within 3 days. Yield: 2 dozen cookies.

Cook's Note : Dough can be chilled up to 24 hours.








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