Chocolate Raspberry Macaroon Bars Recipe

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

• Preheat the oven to 160^oC/325^oF/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 190^oC/375^oF/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.