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Chocolate Raspberry
Macaroon Bars Recipe
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Ingredients : Makes 16-18 |
115 g
50 g
25 g
1/4 teaspoon
5 ml
120 g
For the topping
150 g
15 ml
175 g
175 g
4
1/4 teaspoon
200 g
2.5 ml
50 g |
Unsalted butter, softened
Icing sugar
Unsweetened cocoa powder
Salt
Almond essence
Plain flour
Seedless raspberry preserve
Raspberry flavor liqueur
Milk chocolate chips
Finely ground almonds
Egg whites
Salt
Caster sugar
Almond essence
Flaked almonds |
Method :
- Preheat the oven to 160oC/325oF/Gas
3. Then line a 23 x 33 cm baking tin with foil and grease. Beat together
the butter, sugar, cocoa and salt until blended. Beat in the almond
essence and flour to make a crumbly dough.
- Turn the dough into the tin and smooth
the surface. Prick with a fork. Bake for 20 minutes until just set.
Remove from the oven and increase the temperature to 190oC/375oF/Gas
5. Combine the raspberry preserve and liqueur. Spread over the cooked
crust, then sprinkle with the chocolate chips.
- In a food processor fitted with a
metal blade, process the almonds, egg whites, salt, sugar and almond
essence. Pour over the jam layer, spreading evenly. Sprinkle with
almonds.
- Bake for 20-25 minutes until top is
golden and puffed. Cool in the tin for 20 minutes.
- Carefully remove from the tin and cool
completely.
- Peel off the foil and cut into bars.
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