Zomick's Kosher Bakery Dessert Special
French macaroons with hazelnuts and cocoa
This is the recipe for the beautiful, wanted & delicious French cookies also known as Macaroons. Zomick's Kosher Bakery prefers making these pieces of delicious cookies very much, because of their nice and fine taste.
Ingredients:
Mixture:
- 15 gr. cocoa
- 100 gr. crushed almonds
- 50 g. crushed hazelnuts
- 150 gr. Powdered sugar
- 50 gr. firmly whipped egg whites
Filling:
- 150 gr. sugar
- 40 gr. water
- 60 gr. firmly whipped egg whites
For filling exclusively:
- 150 gr. cream of chocolate and hazelnuts
Method of preparation:
- Finely ground the peeled almonds and hazelnuts, and put them nicely with the powdered sugar and cocoa. Remove the coarse crumbs with a sieve, so you are left with the fine powder.
- Add this mixture to the whites (not mixed) and mix it with a spatula and get a fairly smooth mixture.
- Add maple syrup (or syrup of water and sugar) until it reaches a temperature of 118 ° C. Meanwhile, mix them up half the whites.
- With the mixer continue to mix and add in a thin stream of finished syrup, taking care to sip the syrup between the mixer's spinners and the walls of the container in which the matinee because if the syrup hit the fins on the move could cause serious burns. Keep matinee until the mixture become warm.
- Mix both mixtures carefully (mixture of almonds and nuts and syrup) - overlapping mix with a spatula until the mixture is soft and achieve the density of lava, that's when you boot spatula, the mixture falls in thick of it and running very quickly the remaining mixture melts leaving a trail on top.
- Fill the bag to decorate a plain, round hole. Sip piles on baking trays lined with baking paper or a silicone liner. Do not mix too because sipping it will expand further.
- Allow to dry 1/2 hour to an hour (or even more), and then bake at 150 ° C for 10-15 minutes.
- Removal of surface finished macaroons required only when they completely cooled.
- Connect macaroons two biscuits with a little cream.
- Filled macaroons Place in airtight container in refrigerator.
- Remove them at room temperature for half an hour before serving.
- Besides filling with nutella cream you can be creative and think of an another sweet cream filling for these delightful French cookies.
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Cookies with chocolate and rum recipe
Ingredients:
- For the biscuit:
- 100 g margarine
- 200 g sugar
- Pinch of salt
- 2 eggs
- 230 g flour
- Half of baking powder
- 150 ml milk
- 50 ml rum
- 80 g of dark chocolate
For Cream:
- 250ml whipping cream
- 130 g of dark chocolate
For decoration:
- 100g chopped dark chocolate
Preparation:
- For the biscuit: Mix the butter with electric mixer, gradually add sugar and salt. Add one by one egg and mix until the mixture gets a light color.
- Stir flour with baking powder, add milk and rum and in the end add the egg mixture.
- Divide the mixture into two parts. In the first part add melted, little cooled chocolate.
- Use cake mold with diameter of 22 cm. Cover it with baking paper which is previously greased with butter and dusted with flour.
- Pour the mixture into the mold; bake 50 minutes in preheated oven at 180°C.
- When the cake is baked, remove it from the oven and leave it aside to cool.
- For the cream put in pot milk and grinded dark chocolate, melt together at low heat.
- Put the mixture in refrigerator to cool.
- Pour the cream over the surface of the cake.
- Sprinkle with grinded chocolate.
