Cuisinart CSB-78, Smart Stick PLUS Chocolate Chip French Macaroons, Mexican Chocolate Pudding

Nutritional information per serving (2 tablespoons): 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 almond meal

1cup confectioners’ sugar

4 large egg whites pinch sea or kosher salt

¼ cup granulated sugar

¼ teaspoon pure vanilla extract

1ounce bittersweet or semisweet chocolate, very finely chopped (about ¼ cup chopped)

Chocolate Ganache Filling (optional):

2⁄3 cup bittersweet or semisweet chocolate, chopped

3tablespoons unsalted butter, cut into ½-inch cubes pinch sea or kosher salt

½cup heavy cream

Preheat oven to 325°F. 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.

Put the egg whites and salt in a large mixing bowl. Using the Cuisinart® Smart Stick PLUS® 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 to 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® Smart Stick PLUS® 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 per macaroon). Top with a plain macaroon.

*If you do not have a piping bag, you can spoon the batter onto the pans instead.

Nutritional information per serving (1 filled cookie): Calories 50 (49% from fat) • carb. 6g • pro. 1g • fat 3g sat. fat 2g • chol. 5mg • sod. 15mg • calc. 4mg • fiber 0g

Mexican Chocolate Pudding

The hint of spice in this pudding adds a wonderful twist

on the traditional chocolate pudding.

Makes six ½-cup servings

½cup granulated sugar

2tablespoons cornstarch

¾teaspoon sea or kosher salt, divided 1½ teaspoons ground cinnamon

¼ teaspoon cayenne

1⁄3 cup unsweetened cocoa powder

6 ounces bittersweet chocolate, chopped

2 cups whole milk

1½ teaspoons pure vanilla extract

3 large egg yolks

1 tablespoon unsalted butter

In a heavy-bottomed medium saucepan, whisk together the sugar, cornstarch, ¼ teaspoon of salt, cinnamon, cayenne and cocoa powder. Stir in the chopped chocolate.

23