Macaroons: trending and terrific!

Macaroons.
A fluffy mound of coconut OR…
those pretty petite pastries…a cross between a cookie and petit four.
Trending now and as popular as cupcakes.
French macarons can be of fabulous hues and flavors.
Classic meringue “sandwiches” filled with ganache,
a concept developed by Pierre Desfontaines Ladurée.
And now the acclaimed Parisian Patisserie Ladurée
is known for its palette of extraordinary flavors.
Try this recipe for Ladurée French Macaroons.
The Menu Shoppe has it covered…
great tips for great dessert menus.
Sparkling presentation on our LED Board or
Or as a bonbon with the Check Presenter.
Bon Appetit!
Your choice of Caramel or Chocolate filling
Chocolate Macaroons
Caramel filling:
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 cup whipping cream
2 cups (packed) powdered sugar
6 tablespoons water
Chocolate filling:
3/4 cup whole milk
5 tablespoons unsalted butter
8 ounces bittersweet (not unsweetened) finely chopped
Macaroons:
1 1-pound box powdered suga
2 cups whole blanched almonds
6 tablespoons unsweetened cocoa powder
3/4 cup egg whites (about 6 large)
For the Caramel filling:
Place yolks in medium bowl. Bring 4 tablespoons butter and cream to simmer in heavy small saucepan. Gradually whisk hot cream mixture into yolks. Anchor bowl with yolk mixture by placing bowl on wet kitchen towel; set aside. Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes. Slowly whisk hot caramel into yolk mixture, then whisk until smooth. Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour. Whisk in remaining butter. Cover and chill until thick and cold, at least 1 day and up to 3 days.
For the Chocolate filling:
Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.
For the Macaroons: 
Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. Add cocoa and blend 1 minute more. Using electric mixer, beat egg whites in large bowl until stiff but not dry. Fold nut mixture into whites in 4 additions, making thick batter. Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly). Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
Assembly and Serving:
Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie. Top with second macaroon, flat side down. Press lightly to adhere, making sandwich. Repeat with remaining macaroons and filling. Arrange macaroons on platter. Cover; chill at least 2 hours and up to 1 day.
Raspberry Chocolate Macaroons
For the macaroons:
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring
For the chocolate raspberry ganache:
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract
Make Macaroons:
Line 2 baking sheets with parchment paper.  Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.  Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. 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.  Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
Make ganache while macaroons bake:
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 butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
Assemble cookies:
Carefully peel cookies from parchment (cookies will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.
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