- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2008
Clementine White Chocolate Macaroons Image by: Jodi Pudge
These citrus-packed chewy treats make the perfect holiday dessert. Use wet hands when shaping your macaroons to avoid a mess.
In bowl, whisk coconut with 1 tsp of the clementine zest. Set aside.
In food processor, pulse clementines until finely chopped.
In small saucepan, bring clementines and 1/4 cup of the sugar to boil. Reduce heat and simmer, stirring occasionally, until mixture reaches jam-like consistency and is reduced by half, about 7 minutes. Let cool completely, about 30 minutes.
In large bowl, beat together egg whites, remaining sugar and cornstarch until foamy. Stir in coconut mixture and clementine mixture. Let stand until liquid is absorbed, about 5 minutes.
Roll by 1 tbsp into balls. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300°F oven until bottoms are light golden, 20 to 25 minutes. Let cool completely on pans.
Drizzle with white chocolate; sprinkle with remaining clementine zest. Refrigerate until white chocolate is set, about 10 minutes. (Make-ahead: Store in airtight container for up to 3 days.)
Makes about 24 cookies.
Coconut Date Breakfast Cookies IMAGE Image by: Coconut Date Breakfast Cookies IMAGE
These wholesome cookies are great not only as an on-the-go breakfast but also as a midday snack. Dates are a source of protein and iron, giving you the energy you need to get through a busy day. And when puréed into paste form, they add natural sweetness and moisture to baked goods. Cost: $0.40 per serving
Classic Whipped Shortbread IMAGE Image by: Classic Whipped Shortbread IMAGE
Every bite of these easy-to-make cookies will melt in your mouth. Go the traditional route and decorate with glacé cherries or use a piping bag and star tip to pipe the dough into pretty rosettes.
Mini Pains Au Chocolat Image by: Jodi Pudge
These simple chocolate pastries are available in cafés and bakeries worldwide. Their classic French roots showcase buttery pastry and rich dark chocolate— two of our favourite things!
On work surface, gently unroll pastry. Cut lengthwise into thirds; cut crosswise to make 15 squares. Sprinkle chocolate lengthwise along centres of pastry squares.
Whisk egg with 1 tsp water. Brush some of the egg wash over ends of pastry parallel to filling; fold ends over filling, overlapping by 1/4 inch and gently pressing to seal.
Arrange, seam side down, 1 inch apart, on parchment paper–lined rimless baking sheet. Brush tops with remaining egg wash. Bake in 400°F oven until golden, about 18 minutes.
Dust with icing sugar. Serve warm or at room temperature.
Makes 15 pieces.