Ingredients
1/4 cup butter, or margarine (about)
1/2 cup sugar
1 tsp vanilla
2 large eggs
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
3/4 tsp baking powder macaroon filling (see, below
Directions
In a large bowl, beat to blend 1/4 cup butter, sugar, and vanilla
until fluffy. Beat in eggs, 1 at a time, until blended. In another
bowl, combine flour, cocoa, and baking powder; stir into butter
mixture until well mixed. Equally divide 1/2 the batter among 8
buttered or paper-lined muffin cups (2-to 2-1/2 in. diameter). To
each cup, add an equal portion of 1/2 of the macaroon filling. Next,
add equal portions of remaining chocolate batter, then top equally
with the remaining macaroon filling. Bake in a 350 degree oven until
muffins spring back when gently pressed and macaroon filling is
lightly browned, about 25 minutes. Let muffins cool in pan 10
minutes, then transfer to a rack to cool. Serve warm or cool. If
making ahead, let cool, package airtight, and hold at room
temperature up to 1 day, or freeze to store longer. Makes 8. MACAROON
FILLING: In a food processor or bowl, whirl or beat 3/4 cup (7 oz)
almond paste and 1/2 cup sugar until mixture forms coarse crumbs. Add
2 large egg whites, 1 at a time; whirl or beat until smooth. Stir in
1/4 cup unsweetened flaked dried coconut. Source: Sunset Magazine -
February, 1993
Servings: 8 servings
Chocolate Macaroon Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Cookie; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that is, in the main part, these old recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts is a series of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Moving our culinary historical trip onwards, there were a couple of cookery books dating from the fourteenth century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is served today, but instead recipes for the types of food on the menues of the upper classes of that time. Over the following few centuries, the rich and powerful families of Europe competed to lay on the most exotic banquets, and because of this the best chefs and their recipes became highly prized. However, it wasn`t until the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording the recipes of their peers. The arrival of TV brings us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Macaroon Muffins recipe.
