1
teaspoon (5 ml) fresh lemon juice
1
tablespoon (15 ml) toasted pine nuts
pinch sea or kosher salt
¼
teaspoon (1 ml) freshly ground black pepper
Preheat oven to 450°F (230°C).
Line a baking sheet with foil and lay peppers flat, skin side up. Roast on
the upper rack until skins are just starting to brown, about 25 minutes
– be sure not to roast too much so the colors of the peppers stay vibrant
and that they do not get too soft. Once taken out of the oven, cover the
peppers with another sheet of foil and let sit about 10 minutes. After the 10
minutes, peel off the skins and discard. Cut peppers into 1-inch (2.5 cm)
pieces; reserve.
While the peppers are roasting, start to prepare the tapenade.
Insert the blade assembly in the prep bowl. Place garlic and shallot in the
prep bowl and process for 10 to 15 seconds; scrape bowl. Add parsley
and green onions; pulse 4 to 5 times, until roughly chopped. Add the olives
and pulse an additional 4 to 5 times, or until chopped. Add the reserved
peppers and capers; pulse until chopped, about 4 times. Add the remaining
ingredients and pulse 2 to 3 times to combine.
Adjust seasoning to taste. Serve with crackers or crostini.
Nutritional information per serving (2 tablespoons [30 ml] ):
Calories 30 (42% from fat) • carb. 4g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 100mg • calc. 14mg • fiber 1g
Chocolate Chip French Macaroons
These delicate meringue cookies are not the macaroons
that you’re used to. They make a beautiful presentation
on any cookie platter.
Makes 40 filled cookies, or 80 plain
Macaroons
2
⁄
3
cup (150 ml) almond meal
1
cup (250 ml) confectioners’ sugar
4
large egg whites
pinch sea or kosher salt
¼
cup (50 ml) granulated sugar
¼
teaspoon (1 ml) pure vanilla extract
1
ounce (30 g) bittersweet or semisweet chocolate, very
finely chopped (about ¼ cup [50 ml] chopped)
Chocolate Ganache Filling (optional):
2
⁄
3
cup (150 ml) bittersweet or semisweet chocolate,
chopped
3
tablespoons (45 ml) unsalted butter, cut into ½-inch
(1.25 cm) cubes
pinch sea or kosher salt
½
cup (125 ml) heavy cream
Preheat oven to 325°F (160°C). Line two baking sheets with parchment
paper.
Insert the blade assembly into the prep bowl. Add the almond meal and
confectioners’ sugar. Process until ingredients are combined, about 10
seconds. Reserve.
Place egg whites and salt in a large mixing bowl. Using the Cuisinart
®
Cordless Hand Blender fitted with the Chef’s Whisk, whip whites for about
1 to 2 minutes, or until the whites are beginning to thicken and froth.
Gradually add the granulated sugar and vanilla and continue to whip whites
until they reach medium-firm peaks, about 3 to 4 minutes.
Very
gently fold the almond/sugar mixture and the chopped chocolate into
the egg whites, taking care not to deflate the meringue.
Pour the batter into a piping bag fitted with a small-medium plain tip*. Pipe
nickel-size mounds onto the prepared pans.
Allow the piped macaroons to sit for 40 to 60 minutes before baking (this
ensures a smooth top to the baked cookies and a better-tasting final
product).
Bake the rested macaroons for 12 to 14 minutes, or until the edges just
begin to brown. Let the macaroons cool completely before removing from
the parchment.
If using, make the ganache filling while macaroons are cooling.
In a small mixing bowl, combine the chocolate, butter and salt. In a
heavy bottomed small saucepan, bring the cream to just a boil. Pour the
hot cream over the chocolate mixture. Let sit for about 5 minutes, and
then, using the Cuisinart
®
Cordless Hand Blender fitted with the Chef’s
Whisk, gently whisk together to fully combine. Let ganache come to room
temperature, and then refrigerate for about 20 to 30 minutes until just
thickened.
Once the ganache has thickened, either pipe or spoon the filling onto the
flat side of half of the macaroons (about ½ teaspoon (2 ml) per macaroon).
Top with a plain macaroon.
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