Haselnussmakronen: Raspberry-Hazelnut Macaroons

Oh my goodness… I hope it’s not too late to wish all of you a Happy New Year! 🙂

I am so behind on my posts- so please forgive me. :/ I have to do a little catch-up with a couple of holiday cookie posts before I can move on! 😉

These Raspberry-Hazelnut Macaroons were a new addition to my Christmas cookie plates this year. I thought that they were special and tasty- but my biggest critics (read: my husband & my son) were skeptical. Well, let me tell you that TWO of my neighbors told me that they were their absolute favorite!! I was absolutely thrilled. 🙂

This recipe was adapted from Food and Wine, contributed by Luisa Weiss. I doubled the original recipe and reduced the baking time for a convection oven. These cookies are described as “extremely no-fuss”; they require minimal ingredients and no chilling time. Truly the hardest part of their preparation was roasting and peeling the hazelnuts!! I used a hand mixer (as instructed) but would use a stand mixer (with whisk attachment) next time to whip the whites to a little bit past soft peaks. My thought is that the cookies would be less flat as a result. I’ll keep you posted! 😉 They would also be wonderful for Valentine’s Day! ❤ ❤

Yield: approximately 30 cookies

  • 1 1/2 cups whole hazelnuts
  • 2 large egg whites
  • 1/4 teaspoon kosher salt
  • 3/4 cup sugar
  • 1/2 cup raspberry jam (I used Trader Joe’s)
  1. Preheat the oven to 400° on convection. Line 2 large rimmed baking sheets with parchment paper.
  2. Spread the hazelnuts in a pie plate and toast until the skins split and the nuts are fragrant, about 10 minutes. (Alternatively, peel and roast the hazelnuts using the method described here.)
  3. Transfer to a clean kitchen towel and 
rub together to release the skins. Let 
the hazelnuts cool completely.
  4. In a food processor, pulse the hazelnuts until finely chopped.
  5. In a medium bowl, using a hand mixer (or stand mixer), beat the egg whites with the salt at medium speed until foamy, 2 minutes. Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, 
5 to 7 minutes.
  6. Fold in the hazelnuts.
  7. Using a 1-ounce ice cream scoop 
or a soup spoon, scoop 1 1/2-inch rounds 
of the batter onto the prepared baking sheets, about 1 inch apart.
  8. Bake the cookies for 10 minutes on convection, or up to 11 to 13 minutes in a standard oven, or until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking.
  9. Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with 
the back of a teaspoon.
  10. In a small saucepan, boil the raspberry jam for 30 seconds, until slightly thickened. Carefully spoon about 1 teaspoon of the hot jam into the center 
of each cookie. Let the jam set and the cookies cool completely before serving.

Note: The cookies can be stored at room temperature in an airtight container between wax paper for up to 4 days.

One Year Ago:

Two Years Ago:

Three Years Ago:

Flourless Chocolate Cookies

IMG_0515

I have a few friends on a gluten-free diet. Chocolate Soufflé Cake is really my go-to gluten-free dessert, but I feel the need to expand my horizons. I have had a couple of failures in the past- most memorably a gluten-free berry clafoutis. 😦 Happy to say that these cookies were a success! They were crisp on the outside and sweet, chocolatey, chewy, and tender on the inside- difficult to believe that they were flourless. We ate them as is, but they would be wonderful with a bowl of ice cream too- and still gluten-free. This recipe was adapted from Joie de Vivre. Delicious!

  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 tsp coarse salt
  • 2 large egg whites
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees (on convection). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well blended. Add in the egg whites, egg, and vanilla extract; mix until well combined.
  3. Fold in the chocolate chips.
  4. Drop heaping full tablespoons (I used a large cookie scoop) onto the prepared baking sheets, spacing each cookie 2 inches apart.
  5. Bake for 12 minutes, until cookies are puffed and crackled, rotating sheets once during the baking.
  6. Remove from oven and allow to cool on baking sheets for 10 minutes before transferring them to wire racks to cool completely. Store in an air tight container at room temperature.

IMG_0526

One Year Ago:

Two Years Ago:

Warm Chocolate Puddings

IMG_8183

I dressed up a take-out pizza and salad night with this special dessert. Just as easy as box-mix brownies and much more fabulous! They are more like mini-soufflé cakes than warm puddings. This recipe was adapted from Everyday Food. I used Trader Joe’s 72% cacao Belgian dark chocolate and topped each pudding with salted caramel ice cream. They would have been just as delicious with vanilla bean ice cream- or coffee ice cream- or no ice cream?!? I’m bringing this wonderful dessert to Fiesta Friday #10 at the Novice Gardener this week. Enjoy! 🙂

  • 4 ounces semisweet or bittersweet chocolate, chopped (I used Trader Joe’s 72% cacao Belgian dark chocolate)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons sugar
  • 2 large eggs, yolks and whites separated
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Ice cream (any flavor), for serving (optional) (I used salted caramel)
  1. Preheat oven to 375 degrees (on convection). Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
  2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
  3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
  4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
  5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 10 to 12 minutes on convection, or longer if puddings were previously refrigerated. IMG_8168
  6. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.

One Year Ago:

If you like this you may also like:

Pistachio Semifreddo

IMG_7045

My husband and I have enjoyed celebrating several wedding anniversaries at Volt (restaurant of Bryan Voltaggio of Top Chef fame) in Frederick, Maryland while in the Washington, DC area at Christmastime. This year we splurged for the tasting menu to celebrate our FIFTEENTH anniversary! 🙂 One of several desserts we were served was a semifreddo rolled in dark chocolate and pistachios. It had a celebratory candle in it, and was our favorite! It was my introduction to this Italian semi-frozen dessert. Delicious and different. I went home that evening and searched for a recipe to make it myself.

I selected this recipe from Gourmet because it had rave reviews and was similar to the Volt version. Importantly, shelled pistachios are available at Trader Joe’s, making the task much more doable as well. I made it to serve with Pizzelles on New Year’s Eve at a friends’ house. It is such a special dessert and is simple to make. I will definitely make this one again. Great!

Yield: Makes 2 quarts

  • 1 1/2 cups shelled salted pistachios (6 1/2 to 7 ounces)
  • 1 cup sugar
  • 6 large egg whites
  • 2 cups chilled heavy cream
  • 1/4 teaspoon almond extract
  1. Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
  2. Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
  3. Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
  4. Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. IMG_7004
  5. Spoon into a 2-quart dish, cover with plastic wrap flush on the surface. Freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving. IMG_7006

Note:  The egg whites in this recipe are not cooked.

One Year Ago:

Gluten-Free Hazelnut & Dark Chocolate Brownies

IMG_5707

I was excited to see this simple recipe on Lattes and Leggings. My gluten-free friend is in the midst of a kitchen renovation and we have dined together a few times. I brought these brownies to a dinner at our mutual friends’ home. I was happy to contribute a gluten-free dessert! 🙂 These are very rich and chocolatey. I modified the recipe by using 72% cacao dark chocolate, lining my 9×9 pan with parchment paper, and adding a pinch of coarse salt. I love that maple syrup is used as the sweetener.

Yield: makes 16 squares

  • 3/4 cup hazelnuts
  • 1 cup (5 to 6 oz) chopped dark chocolate (72% cacao)
  • 4 tablespoons butter
  • 1/3 cup pure maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • pinch of coarse salt
  1. Preheat oven to 350°F. Grease an 8×8-inch or a 9×9-inch baking pan.
  2. Arrange the hazelnuts on a baking sheet. Toast in the oven for 8 to 10 minutes. The hazelnuts will brown slightly, and the skins will become flaky making it easier to remove them. Allow the hazelnuts to cool for 5 minutes. Remove the skins and add 1/2 cup of hazelnuts to a food processor. Processor until finely ground. Transfer to a bowl and set aside. Add the remaining 1/4 cup of hazelnuts to the food processor and process until chopped.
  3. While the nuts are toasting, set up a double boiler or glass bowl over a saucepan of simmering water. Melt the chocolate and butter over low heat until smooth. Remove from heat. Let cool for 5 minutes. Add the maple syrup, cocoa powder, vanilla, and salt. Whisk until smooth. Whisk in the eggs one at a time until blended. Add the 1/2 cup of finely ground hazelnuts and continue whisking for 1 to 2 minutes until the mixture is smooth. Pour the batter in the prepared pan. Sprinkle the remaining 1/4 cup of chopped hazelnuts on top.
  4. Bake for 15 (on convection) to 17 minutes until a toothpick inserted in the center comes out clean. Let the brownies cool in the pan completely. Cut brownies into squares and serve.

IMG_5732

Chocolate Soufflé Cake

IMG_4646

This is one of my favorite go-to desserts to bring to a friends’ for dinner or for a potluck. It is rich and delicious, easy to transport, and pretty (in a soufflé sort of way!). It’s a crowd pleaser too. This time I needed a gluten-free dessert and this fit that as well. I have been making it for years- my sister makes it too. Once, by accident, she made it with double the butter– people loved it even more! 🙂  This recipe is from Martha Stewart Living Television. I always use Valrhona chocolate (which is amazing) because the quality is very important as the chocolate flavor is predominant in the cake. GREAT!!

  • 3/4 cup plus 1 tablespoon unsalted butter for the pan
  • 1 cup sugar, plus more for dusting pan
  • 6 1/2 ounces best-quality semisweet chocolate, chopped (I use Valrhona 71% cacao dark bittersweet chocolate)

IMG_4626

  • 3 egg yolks
  • 1 egg
  • 6 egg whites
  • Cocoa powder or confectioners’ sugar, for dusting
  1. Heat oven to 300 degrees. Grease a 9-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
  2. Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
  3. In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
  4. In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
  5. Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance. IMG_4639
  6. Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 (in a convection oven) to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners’ sugar before serving. IMG_4643

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,325 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ravneet Gill's Perfect Chocolate Chip Cookies
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Grilled Corn & Avocado Salad with Creamy Feta Dressing
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Zucchini Salad with Pecorino, Basil, & Almonds
Bread Machine Brioche
Chicken Stew with Biscuits
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Frosted Sugar Cookie Bars
Foodista Food Blog of the Day Badge
%d bloggers like this: