Cookie of the Week: Pecan-Chocolate Macaroons

Until last year sometime, the only type of macaroons I had ever heard of were of the coconut variety (you know, the sugary globs of sticky coconut --Moogie shapes them into hearts and dips one end into chocolate). Then, when I got addicted to food blogs, I found out about French macaroons. I don't remember where I heard about them, but it might have been here or here. In fact, the number one reason I want to go to Paris is to try this guy's macaroons, which are apparently life-changing (they better be, as he is charging 48 Euros for a box of 24!).

Fast forward to this morning: I had four egg whites left over from making ice cream last night (more about that later) and some chocolate ganache from Jessica's birthday cake. As macaroons are essentially meringues filled with ganache, I thought I would give them a shot. Well, it turns out that they are indeed actually pretty dang amazing. I NEVER expected them to be as good as they are. They completely melt in your mouth. Give them a try!

Pecan-Chocolate Macaroons:
adapted from Sunset Cookies

2 1/2 c. powdered sugar
1 1/3 c. pecans (I think you could use just about any unsalted nut)
1/3 c. granulated sugar
4 large egg whites
Chocolate ganache (see Jessica's cake recipe, or try your own)

Preheat oven to 300 degrees. Grind the powdered sugar and pecans in a food processor until fine. In a medium pan, bring 2-3 inches of water to a boil then reduce to a simmer. Mix egg whites and granulated sugar in a metal mixing bowl and set over boiling water, whisking constantly until sugar dissolves and the mixture feels warm. With an electric mixer with a whisk attachment, beat egg white mixture into stiff peaks. Fold in pecan mixture gently. Spoon into a pastry bag and pipe two inch rounds onto two parchment or silpat lined cookie sheets (keep them about an inch apart). Bake for 15 minutes until tops are dry and shiny and edges are cracked (rotate pans halfway through if baking two at a time) Let them sit for about one and a half hours until completely cool. Sandwich two cookies together using ganache.

Notes: I wish I would have smoothed the cookies down a little after I piped them onto the sheet because they would stand a little easier when sandwiched. Also, a thicker ganache would have probably worked better. Other than that, no complaints!

Fish Tacos

(picture from CookingLight.com)

I had these amazing fish tacos about a year and a half ago at my Aunt Katherine's house for Christmas. I craved them for over a year until I finally found the recipe again and started making them regularly. Tonight we had them with fruit salad in an attempt to channel some summer here in freezing/wet Portland (not so successful). But, despite the weather the tacos are SO good, and not too bad for you either!

Crema:
adapted from Cooking Light Magazine

2 T sliced green onions (add more or less depending on your taste)
2 T chopped fresh cilantro (add more or less depending on your taste)
1 1/2 T reduced-fat mayonnaise
1 1/2 T reduced-fat sour cream
zest and juice of one lime
1/4 t salt
1 garlic clove, minced

Combine ingredients and refrigerate until using.

Tacos (for two):
adapted from Cooking Light Magazine

1 t cumin
1 t coriander
1/2 t paprika
1/4 t ground red pepper (same thing as cayenne pepper)
1/8 t salt
1/8 t garlic powder
2 tilapia fillets (I use the frozen ones from Costco)
6 (6-inch) corn tortillas
shredded cabbage

Combine spices and coat both sides of the frozen fish. Bake in a 400 degree oven for 25-30 minutes. Shred fish and place on heated corn tortilla with cabbage and crema.

Jessica's Birthday Cake (two days later)

We celebrated Jessica's birthday on Sunday with her family, and I got to make the cake! I have been dying to make a cake for months now, and this one turned out pretty well.

Cake:
adapted from Cafe Beaujolais Cookbook
3 c. flour
2 c. sugar
2/3 c. cocoa
1 t baking soda
1 t salt
1 c. chocolate chips
2 c. water
1/2 c. vegetable oil
2 T vinegar
1 T vanilla

Preheat oven to 350 degrees. Sift together dry ingredients into a large bowl. Add chocolate chips. Add wet ingredients and stir until just combined. Bake in two 9in. round pans, that are oiled and floured, with parchment paper for 25-30 minutes.

Frosting:
from Bride & Groom: First and Forever Cookbook
2 c. semi-sweet chocolate chips
2 c. sugar
2/3 c. milk
1 c. butter (2 sticks) cut into pieces
1/4 t salt
1 t vanilla

Put chocolate chips in the bowl of a stand mixer. In a medium sauce pan bring sugar, milk, butter, and salt to a boil and let boil for exactly one minute. Pour into stand mixer and add vanilla. Mix with whisk attachment until spreadable, about 10 to 15 minutes.

Raspberry Filling:
1 bag frozen raspberries (10 oz. I think)
3 T sugar
1 T cornstarch

Puree thawed raspberries in a food processor, then strain out the seeds. In a small sauce pan bring puree, sugar, and cornstarch to a boil. Refrigerate until spreadable, about 2 hours.

Chocolate Ganache:
1 1/4 c. heavy cream
1 1/4 c. semi-sweet chocolate chips

Bring cream to a simmer over medium heat. Remove from heat and add chocolate chips, stirring until combined. Refrigerate until spreadable, about four hours.

Assembling the Cake:
Cut cake layers horizontally into two pieces. Place first layer on serving platter and top with half of the raspberry filling. Add another layer and top with chocolate ganache. Add another layer and top with raspberry, then add final layer and frost top and sides of cake.

Notes: Overall, I liked this cake, but the chocolate ganache did not turn out the way I wanted. The frosting was amazing, and I will definitely use the recipe again. The cake itself is great, as usual --it is Moogie's favorite recipe and the chocolate cake I grew up on. Also, I had too much frosting and WAY too much ganache (I'll have to find something to do with the leftovers). Sam didn't like the raspberry filling but I thought it was pretty good. The cake looked nice frosted, but didn't hold up that beautifully when cut (as you can see from the picture) . . . not sure how to mitigate that problem.