photo: Dash cookbook

Recipe from Dash Cookbook by Torah Academy for Girls

Stylish and pretty, these one-bite wonders have taken the dessert world by storm.
Mix and match your favorites!

Yields 3 dozen cookies

2 cups confectioner’s sugar
1 cup (lightly packed) almond flour*
½ cup egg whites (from about 3 large eggs)
2 tablespoons plus ½ teaspoon sugar
Your choice of fillings (see below)
chocolate cinnamon ganache, banana crème and strawberry crème

Prep: Line 2 large baking sheets with parchment paper. Position oven racks on top and bottom shelves of the oven; preheat to 375˚.

Beat: Sift confectioner’s sugar and almond flour into a large bowl. Place egg whites, sugar and pinch of salt into another large bowl. Using an electric mixer, beat on high speed until stiff peaks form. Gently fold egg white mixture into almond mixture until incorporated. Spoon mixture into a pastry bag and pipe 1¼-inch rounds onto the prepared baking sheets, spacing 1 inch apart (this can also be done with a teaspoon). Let rest on sheets at room temperature for 20 minutes.

Bake: Bake cookies for 5 minutes. Reduce oven temperature to 325˚. Continue to bake cookies until puffed and golden on top, about 10 minutes, rotating sheets in oven after 5 minutes. Transfer to cooling racks. Carefully peel cookies from parchment paper when cool.

Fill: Line a rimmed baking sheet with parchment paper. Spoon 1 scant teaspoon of filling onto the flat side of macaroon. Top with second macaroon, flat side down, pressing slightly to adhere and to gently press filling almost to edge of macaroon. Place on the prepared sheet. Repeat with remaining filling and macaroons. Cover and refrigerate overnight.

Fillings

Chocolate Cinnamon Ganache Filling
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1⁄3 cup light brown sugar
6 ounces bittersweet chocolate, chopped
¼ cup (½ stick) unsalted butter or margarine, softened
½ teaspoon cinnamon

Combine whipping cream or whip topping and brown sugar in a small heavy saucepan. Bring mixture to a boil over medium-high heat, whisking occasionally, until brown sugar is dissolved. remove the pan from the heat, add chocolate and whisk until mixture is melted and smooth. add butter or margarine and cinnamon, whisking until filling is well blended; cool slightly.

Banana Crème Filling
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1 package vanilla pudding mix
¼ cup water
1 (4-ounce) jar banana baby food

Combine whipping cream or whip topping, pudding mix and water in a large bowl. Using an electric mixer, beat on medium speed until soft peaks form. slowly add baby food, beating until well combined.

Strawberry Crème Filling
1⁄3 cup seedless strawberry jelly
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1 package vanilla pudding mix
¼ cup water

In a small saucepan, melt jelly over low heat until jelly liquifies. let cool slightly. Combine whipping cream or whip topping, pudding mix and water in a large bowl. Using an electric mixer, beat on medium speed until soft peaks form. Slowly add melted jelly; gently mix to combine.