Coffee Cocoa Almond Macaroons
I cleaned and organized my office this past Sunday. It was a chore that was long past due! I found a couple of unpaid bills (yikes!), a winning lottery ticket (woo hoo, I can now afford to buy exactly two of my favorite gluten free macaroons) and a stack of magazines I was saving for when I had time to read them.
After I had everything organized and in shipshape I felt I deserved to take a gander at some of my saved magazines. I found a recipe I wanted to try for macaroons; I am always up for a new take on these naturally gluten free cookies. The recipe was from a Martha Stewart Living magazine from May, 2000! Please don’t judge me.
The recipe was for one of Martha’s favorite cookies from Patrick Lemble, executive pastry chef at the Four Seasons restaurant, in New York City (at least he was in May of 2000) for Pinched Orange Macaroons; a combination of egg white, almond paste, Grand Marnier, and orange zest, coated in powdered sugar before being pinched into a pyramid shape and baking.
Me, being me (a person who almost never just follows a recipe) decided to switch things up and substitute the Grand Marnier with Kahlua and added some cocoa powder to the powdered sugar. I felt the combo of coffee, chocolate, and almonds would be irresistible.
I also decided to simplify the recipe (again, me being me), I cut out what I felt was an unnecessary step or two and instead of rolling the cookie dough into logs, cutting them into pieces, and forming into pyramids, I just scooped the dough with a #60 ice cream scoop (small), rolled them in my cocoa/powdered sugar combo and baked them off. I don’t know if the pyramid shape would have made any difference but let me tell you, I love these cookies! They are sweet, rich, tender, moist little gems – almost a cross between a cookie and a candy.
Now I can use my $5.00 winning lottery ticket on something besides two macaroons!
A little note here about almond paste – over the weekend I got a text from a friend who was making a recipe of mine that called for Solo Almond Paste. She sent me a photo of the ingredients and it contained wheat starch. After quizzing her I found she had not purchased Solo Almond Paste but some other brand that was definitely NOT gluten free, so be warned.
- 2 (8 ounce) cans Solo Almond Paste (not marzipan)
- 1 large egg white
- 1 cup powdered sugar – divided use
- ½ teaspoon kosher salt
- ¼ cup Kahlua or other coffee liqueur
- 1 tablespoon unsweetened cocoa powder
Line two baking sheets with parchment paper or silicon baking mats. Preheat oven to 350 degrees.
Place the almond paste and egg white in the bowl of a mixer fitted with whisk attachment. Beat until smooth, about 2 minutes. Sift in ½ cup powdered sugar, add the salt and Kahlua and beat, starting on low and gradually increasing speed to medium, until fully combined, 1 more minute.
In a small mixing bowl, whisk together the remaining ½ cup powdered sugar and cocoa powder, making sure to break up any lumps. Scoop the dough with a #60 ice cream scoop and drop 3 or 4 balls of dough into the sugar/cocoa powder mixture. Roll the dough to thoroughly coat with the sugar mixture and place on the prepared baking sheets. Continue until all cookie dough is used. Bake for 15 minutes. Let cool on the pan completely.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.