Espresso & Date Macarons

espresso and date macarons are baked goods made with DateME Boutique ready to use date paste

Espresso & Date Macarons

Many people are intimidated by the thought of actually making their own macarons. They are beautiful to look at and delicious to eat if made correctly. Our recipe is not too difficult, but the key to successful macarons is the mixing of the batter. Be careful to mix it to the right consistency. When piping it out, it should retain a slightly raised dome shape.

espresson and date macarons are cookies made with DateME Boutique organic date paste

Ingredients

For the Cookies:

  • 2 large egg whites
  • ½ cup + 2 Tbsp. almond flour
  • ½ cup + 2 Tbsp. powdered sugar
  • scant 3 Tbsp. white sugar
  • ⅜ vanilla extract
  • ¼ ground cardamom

For the Filling:

  • 3 Tbsp. softened salted butter
  • 3 Tbsp. softened unsalted butter
  • ¼ cup DateME Date Paste, softened
  • 6 Tbsp. powdered sugar
  • 1½ strong espresso

 

Directions

  1. Allow eggs to sit at room temperature for two days before making macarons.
  2. When ready, measure out the almond flour and powdered sugar. Blitz together in a food processor for a few pulses to break up any clumps (this is especially important for the powdered sugar). Set aside.
  3. Pour the white sugar and egg whites in a stand mixer with a whisk attachment. Beat the mixture at medium-low speed (at a 3 or 4 if using a KitchenAid mixer) for 3 minutes until the mixture is white and foamy. Increase the speed up to 6 or 7 and beat for an additional 2 minutes. At this point, add the vanilla extract and cardamom and beat for an additional minute. Your eggs should now be stiff and peaked. If they are not, clean out your mixing bowl and start over.
  4. Remove the mixing bowl from the mixer. Pour the almond sugar mixture into the center of the bowl. Use a silicone spatula to fold the mixture together, making circular folds from the outside of the bowl working your way in. The mixture should first look kind of stretchy and glue-like, but as you fold, the mixture will soften a bit and look like a uniform batter. As you fold you will break up clumps in the batter, but do not be tempted to break up all of the clumps or fold too aggressively. This will cause you to over-mix your batter, and the cookies will flatten out. Aim to mix with a spatula about 30 folds.
  5. Fill a piping bag with batter and pipe out slightly flattened discs on a parchment-covered baking pan. They should be about 1 inch in diameter and about 1.5-2 inches apart. If the batter doesn’t resemble a slightly raised dome at this point and seems to stand too stiffly, you may need to fold your batter a few more times. If this is the case, squeeze the batter out of the piping bag, fold the batter about 5 more times and then refill the piping bag.
  6. After piping out the macarons, give the sheet pan a tap on the counter and let the cookies sit on the counter (not on the stovetop) to “ripen” for around 45 minutes. While the cookies are resting, preheat your oven to 290°F.
  7. Place the baking sheet on the bottom or middle rack of your oven and bake for 12-14 minutes. While you are usually discouraged from opening the oven door while baking other types of cookies, it is encouraged to open the door once or twice while baking these. After they bake for 8-10 minutes, rotate the baking sheet. The cookies are done when they can easily peel off the baking sheet. If they still leave a bit of cookie center on the baking sheet when you try to remove them from the parchment, they need another minute or two in the oven.
  8. Remove the pan from the oven and allow the cookies to cool slightly. Gently peel the cookies off of the parchment and set aside.
  9. Beat the butter, coffee, and powdered sugar together. Add the softened date paste one tablespoon at a time until it is well incorporated.
  10. Refrigerate the filling for 15 minutes and then beat together quickly and spoon it into a piping bag. Pipe a small dollop of creme on the flat side of a cookie and make a sandwich with another cookie. Repeat until all the cookies are filled. Place cookies into the fridge for 1-2 days prior to enjoying.

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The Best Paleo Ma’mool Date Cookies

Ma'mool Date Cookies recipe made with DateME Boutique all natural date paste

The Best Paleo Ma'mool Date Cookies

One of our favorite date related recipes is for Ma’mool. It melts in your mouth and is buttery, stuffed with cardamom flavored date paste, and covered in a thick layer of powdered sugar! Along with some Arabic coffee, Ma’mool is the perfect ending to a long day. Having “just one” is impossible, as we guarantee you will love this cookie. 

We decided to make a healthier version of Ma’mool. We found a great paleo sugar cookie recipe and revised it so that it is also gluten free. Trust us, you won’t notice the difference!

Ma'mool Date Cookies recipe made with DateME Boutique all natural date paste

Ingredients

For the Cookie:

  • ½ cup butter, softened
  • ¼ cup coconut oil, softened
  • ¾ cup coconut sugar
  • 2 eggs
  • 2 tsp. vanilla
  • ¼ tsp. almond extract
  • ½ tsp. baking soda
  • ½ tsp. fine salt
  • 2¼ cups blanched almond flour (slightly pack it down when you measure it)
  • ½ cup coconut flour
  • ¼ cup tapioca flour (and a bit more as needed for your hands when rolling out the cookies)

For the Filling:

  • ~ ½ cup of DateME Date Paste
  • crushed cardamom (optional)

Directions

Yield:  2 dozen cookies

  1. In the bowl of a standing mixer, cream together the butter, coconut oil, and coconut sugar.
  2. Add the eggs, vanilla and almond extract, mix until incorporated.
  3. In a separate bowl, combine the baking soda, salt, almond flour, coconut flour, and tapioca flour.
  4. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
  5. Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
  6. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  7. With a spoon or cookie dough scooper, scoop the dough into approximately 1.5 inch balls.
  8. Place on the baking sheet about 1 inch apart.
  9. With your finger, press into the dough balls, making a little dent.
  10. With a teaspoon, dollop your desired amount of date paste into each cookie ball, being mindful to work quickly (make about 6 at a time since the dough gets soft fairly quickly).
  11. Sprinkle each one with some crushed cardamom and roll into a ball, making sure the date paste is completely covered.
  12. Bake the cookies for 13-15 minutes.
  13. Remove from the oven, allowing the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack..

Recipe adapted from Meaningful Eats.

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Loaded Tahini & Date Paste Cookies

Recipe for Tahini and Date Paste Cookies made with DateME Boutique all natural date paste

Loaded Tahini & Date Paste Cookies

These tahini and date paste cookies are a favorite of ours. Taking very little time to make and bake, they are ready to enjoy in no time!

Recipe for Tahini and Date Paste Cookies made with DateME Boutique all natural date paste

Ingredients

  • ½ cup tahini
  • ½ cup DateME Date Paste
  • 3 Tbsp. apple juice
  • 1 Tbsp. ground flax
  • ½ tsp. cinnamon
  • 1 tsp. vanilla
  • 2 Tbsp. coconut flour
  • ⅛ tsp. salt
  • 1 tsp. dried powdered ginger
  • ½ tsp. ground anise
  • 1 tsp. cinnamon
  • ¼ cup raisins
  • ¼ cup chopped pecans (or nut or seed of choice)

Directions

  1. Preheat the oven to 350°F. If using a metal cookie sheet, lightly oil or line with parchment paper.
  2. Put everything but the baking powder together in a food processor.
  3. Blend until smooth.
  4. Blend in the baking powder.
  5. Get together a small bowl of water, a tablespoon (or medium size cookie scoop), and a fork.
  6. Use the tablespoon/scoop to get approximately a tablespoon of dough.
  7. Wet your fingers in the bowl of water, and roll the dough into a ball.
  8. Place dough balls on a cookie sheet, spacing them evenly. Dough should make about 1 dozen cookies.
  9. Dip the tines of the fork into the water, then press the crisscross design into the cookies. We find you need to dip after every cookie to keep from sticking.
  10. Bake cookies for 8-10 minutes, until the edges are set, the tops begin to lighten, and the cookies look puffy.

(Original Recipe & Photo Source:  worthcooking.net)

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