Yield: 6 servings
|12 ounces||Package Frozen Raspberries; thawed|
|⅓ cup||Almond Paste; broken|
|1 large||Egg White|
|1 tablespoon||Sugar; plus|
|3 larges||Egg Yolks|
|¾ cup||Whipping Cream; chilled|
|¼ cup||Raspberry Liqueur|
|1 tablespoon||All-Purpose Flour|
Preheat oven to 350øF. Line a cookie sheet with parchment paper. Stir all the Almond Macaroon ingredients in a medium bowl until smooth.
Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 3" apart. Using wet fingers, flatten each into a 2" round. Bake until golden brown on edges, about 15 minutes. Cool completely on a rack.
Peel off parchment.
Puree raspberries in a food processor until smooth. Strain to remove seeds. Cook sugar and water in a heavy saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture registers 238øF. on candy thermometer, tilting pan slightly to submerge thermometer tip completely, about 8 minutes.
Using an electric mixer, beat egg yolks in a medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Gradually beat in hot syrup. Continue beating until cool. Carefully fold in raspberry puree. Whip cream in large bowl until stiff peaks form. Fold cream into berry mixture. Spoon ⅓ cup into ½ cup souffle dishes or custard cups.
Pour liqueur into a small bowl. Dip macaroons into liqueur. Place 1 macaroon atop berry mixture in each dish. Divide remaining berry mixture among dishes, covering macaroons completely. Freeze until firm, about 5 hours.
Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA