Raspberry Chocolate Stuffed Macaroons
- 4 ounces egg white (roughly 4 large egg whites)
- 1 teaspoon cream of tartar
- 1¼ cup white sugar
- ⅓ cup dark cocoa powder, sifted
- 6 ounces coconut, medium shaved sweetened
- ¾ cup semi-sweet chocolate chips
- ½ cup raspberry jam
Preheat oven on convection bake to 300F.
Whip egg whites and tartar until you reach the soft peaks stage.
Mix together sugar and cocoa, then slowly add into the egg whites. Beat until stiff peaks form. Gently fold in coconut.
Fit piping bag with large star tip and fill with mixture.
Pipe out small circles, evenly spaced, and bake for 16-20 minutes. They will brown well before they are done, but they should be light and airy when finished. Remove to wire rack for cooling.
To make filling, melt chocolate chips, then add to jam and mix until blended evenly.
Once macaroon shells have cooled, carefully spread the filling on the flat side and then press another shell into place.
Makes approx. 30 macaroons