HOLIDAYS 2014: CHOCOLATE RASPBERRY MACAROONS(click here to print)

CHOCOLATE RASPBERRY MACAROONS

2 cups blanched almonds

1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)

3 large egg whites

3/4 tsp Celtic sea salt

3 TBS Swerve (or Erythritol)

3 TBS unsweetened cocoa powder

GANACHE:

3 oz unsweetened chocolate, finely chopped

1/3 cup vanilla almond milk (or heavy cream)

Swerve or stevia glycerite (to taste)

1 TBS coconut oil or butter, softened

1/16 tsp raspberry extract

Directions

1. Place 1/2 cup Swerve or erythritol in a coffee grinder/food processor and blend until a fine powder (or use confectioners Swerve).
2. Line 2 baking sheets with parchment paper. Pulse almonds with 1/2 cup Swerve in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl (or use blanched almond flour).

In another bowl, beat egg whites with an electric mixer at medium speed until they just hold soft peaks. Add Swerve, cocoa powder and salt, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.

Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate). Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Preheat oven to 300 degrees F. Bake cookies for 20-30 minutes or until crisp and edges are just slightly darker. Cool completely on sheets on racks, about 30 minutes.

For the ganache: Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water) Remove bowl from heat, then add coconut oil or butter and raspberry extract, stirring until butter is melted.

Let stand at room temperature until cooled completely and slightly thickened. Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

2.8 g. carbs; makes 30 cookies