Chocolate Chip French Macaroons; Mexican Chocolate Pudding - Cuisinart CSB-78 Instruction And Recipe Booklet

Nutritional information per serving (2 tablespoons):
Calories 30 (42% from fat) • carb. 4g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 100mg • calc. 14mg • fiber 1g

Chocolate Chip French Macaroons

These delicate meringue cookies are not the macaroons
that you're used to. They make a beautiful presentation
on any cookie platter.
Makes 40 filled cookies or 80 plain
Macaroons
⁄
2 cup almond meal
3
1 cup confectioners' sugar
4 large egg whites
pinch sea or kosher salt
¼ cup granulated sugar
¼ teaspoon pure vanilla extract
1 ounce bittersweet or semisweet chocolate, very finely chopped (about
¼ cup chopped)
Chocolate Ganache Filling (optional):
2 ⁄ cup bittersweet or semisweet chocolate, chopped
3
3 tablespoons unsalted butter, cut into ½-inch cubes
pinch sea or kosher salt
½ cup heavy cream
Preheat oven to 325°F. Line two baking sheets with parchment paper.
Insert the blade assembly into the prep bowl. Add the almond meal and confectioners'
sugar. Process until ingredients are combined, about 10 seconds. Reserve.
Put the egg whites and salt in a large mixing bowl. Using the Cuisinart
Cordless Hand Blender fitted with the Chef's Whisk, whip whites for about 1 to 2 minutes,
or until the whites are beginning to thicken and froth. Gradually add the granulated sugar
and vanilla and continue to whip whites until they reach medium-firm peaks, about 3 to 4
minutes.
Very gently fold the almond/sugar mixture and the chopped chocolate into the egg whites,
taking care not to deflate the meringue.
Pour the batter into a piping bag fitted with a small to medium plain tip*. Pipe nickel-size
mounds onto the prepared pans.
Allow the piped macaroons to sit for 40 to 60 minutes before baking (this ensures a smooth
top to the baked cookies and a better-tasting final product).
Bake the rested macaroons for 12 to 14 minutes, or until the edges just begin to brown.
Let the macaroons cool completely before removing from the parchment.
If using, make the ganache filling while macaroons are cooling.
In a small mixing bowl, combine the chocolate, butter and salt. In a heavy bottomed small
saucepan, bring the cream to just a boil. Pour the hot cream over the chocolate mixture.
Let sit for about 5 minutes, and then, using the Cuisinart
Hand Blender fitted with the Chef's Whisk, gently whisk together to fully combine. Let
ganache come to room temperature, and then refrigerate for about 20 to 30 minutes until
just thickened.
Once the ganache has thickened, either pipe or spoon the filling onto the flat side of half of
the macaroons (about ½ teaspoon per macaroon). Top with a plain macaroon.
*If you do not have a piping bag, you can spoon the batter onto the pans instead.
Makes six ½-cup servings
½ cup granulated sugar
2 tablespoons cornstarch
¾ teaspoon sea or kosher salt, divided
® ®
Smart Stick PLUS
1½ teaspoons ground cinnamon
¼ teaspoon cayenne
⁄
1 cup unsweetened cocoa powder
3
6 ounces bittersweet chocolate, chopped
2 cups whole milk
1½ teaspoons pure vanilla extract
3 large egg yolks
1 tablespoon unsalted butter
In a heavy-bottomed medium saucepan, whisk together the sugar, cornstarch, ¼ teaspoon
of salt, cinnamon, cayenne and cocoa powder. Stir in the chopped chocolate.
23
Nutritional information per serving (1 filled cookie):
Calories 50 (49% from fat) • carb. 6g • pro. 1g • fat 3g
sat. fat 2g • chol. 5mg • sod. 15mg • calc. 4mg • fiber 0g

Mexican Chocolate Pudding

The hint of spice in this pudding adds a wonderful twist
on the traditional chocolate pudding.
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