Chocolate Cherry Macaroon Hearts by Bibsy 🌸 - Musely
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Chocolate Cherry Macaroon Hearts

posted in Food & Drink > Recipes
12/11/2014
  • Makes 22
    Makes 22
  • You will need:

    100g butter, softened
    1/2 cup (150g) caster sugar
    1 egg
    2 cups (300g) plain flour
    1 tablespoon cocoa powder
    100g dark eating chocolate, melted

    Macaroon filling:

    1 egg white
    1/4 cup (55g) caster sugar
    1/2 teaspoon vanilla extract
    3/4 cup (60g) desiccated coconut
    1 teaspoon plain flour
    2 tablespoons finely chopped red glacé cherries

  • 1. Make macaroon filling

    Beat egg white in small bowl with electric mixer until soft peaks form.

    Gradually add sugar 1 tablespoon at a time, beating until dissolved between additions.

    Fold in vanilla extract, coconut, flour and cherries.

  • 2. Beat butter, sugar and egg in a small bowl with electric mixer until light and fluffy; stir in sifted dry ingredients, in two batches.

    Stir in chocolate.

  • 3. Knead dough on floured surface until smooth.

    Roll dough between sheets of baking paper until 7mm thick.

  • 4. Preheat oven to 180 Celsius, or 160 Celsius fan-forced.

    Grease oven trays; line with baking paper.

  • 5. Using 8cm heart shaped cutter, cut hearts from dough.

    Place about 2cm apart on oven trays.

    Using 4cm heart shaped cutter, cut out the centres from hearts.

  • 6. Bake cookies about 7 minutes; remove from oven.

    Reduce oven temperature to 150 Celsius or 130 Celsius fan-forced.

  • 7. Divide macaroon mixture among centres of cookies; smooth surface.

    Cover with foil (like a tent so foil does not touch the surface of macaroon).

    Bake about 15 minutes or until macaroon is firm.

    Cool on trays 5 minutes; transfer to wire racks to cool.

    Enjoy 😊

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