Monday, February 22, 2010
Torturous Chocolate Macaroons
I stare down at the melted chocolate streaked across my thumb. It would be so easy to lick it off – it and the chocolate still clinging to the sides of the glass bowl in front of me.
I stare at the shreds of sweetened coconut littering the countertop. It would be so easy to pluck a strand off and munch it while I tidy up the kitchen – to savor the sugary taste of an item I normally don’t even particularly like.
I stare at the neat rows of chocolate macaroons cooling on a wire rack. It would be so easy to reach down and take one. My mind flashes back to the previous Tuesday night when I made the delicate cookies for a co-worker.
Tuesday night, I think.
It feels like an eternity ago. My last bite of chocolate – and incidentally my last bite of dessert before I foolishly decided to give that up for Lent as well.
I hadn’t expected to like the cookie/macaroon hybrids as much as I did. I don’t even particularly like traditional macaroons due to the overabundance of coconut (and, of course, lack of chocolate), but these were different. The melted chocolate chips that I carefully folded into the egg white batter rendered the cookies decidedly brownie-like. The chewy interior was a delightful contrast to the light, crisp outer shell. I ate two of them that evening.
Tuesday night, I think, again.
My head aches with lust as my eyes fondle the 45 cookies that I’ve made for the Stir It 28 cocktail fundraiser for Haiti relief that will take place the following day.
Torture, I muse, as I wash the chocolate off my hand and watch it slither its way down the drain.
I clean the bowls, wipe up the counters and put the macaroons into an air-tight container.
Out of sight, out of mind, I tell myself.
But the aroma lingers in my apartment. My tongue moistens at the thought of crushing one of the cookies between my teeth. If I close my eyes, I can almost taste it…
Instead, I drink tea and calculate how many days it will be before I can savor my favorite form of emotional therapy again.
It’s going to be a long six weeks. I think, and take another sip of my very unsweetened tea.
From Bon Appétit’s fast easy fresh cookbook
Yield: Makes 30 (Note: Recipe can easily be halved)
1 1/3 cups mini semisweet chocolate chips (about 8 ounces), divided
2 large egg whites
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper (I used a slip pad). Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally. Cool just to room temperature.
Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Bake cookies 10 minutes or until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached. Cool cookies on sheets on racks. Store airtight at room temperature for up to 2 days.