Choc cherry macaroon hearts

Choc cherry macaroon hearts
22 Item


Macaroon filling


1.Preheat oven to 180°C (160°C fan-forced).
2.Grease 2 oven trays; line with baking paper.
3.Meanwhile, to make macaroon filling: In a small bowl, beat egg white with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until dissolved between additions. Fold in extract, coconut, flour and cherries.
4.In another small bowl, beat butter, sugar and egg with an electric mixer until light and fluffy; stir in dry ingredients, in two batches. Stir in chocolate.
5.Knead dough on a floured surface until smooth. Roll dough between sheets of baking paper until 5mm thick.
6.Using an 8cm heart-shaped cutter, cut hearts from dough. Place, about 2cm apart, on oven trays. Using a 4cm heart-shaped cutter, cut out centres from hearts.
7.Bake cookies for about 7 minutes; remove from oven. Reduce oven to 150°C (130°C fan-forced).
8.Divide macaroon mixture among centres of cookies; smooth surface. Cover with foil (like a tent so foil does not touch surface of macaroon). Bake for about 15 minutes, or until macaroon is firm. Cool on trays for 5 minutes; transfer to wire racks to cool.

Store in an airtight container for up to a week.


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