Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with powdered sugar.
French Macarons
3 egg whites
6 tablespoons superfine sugar
1 cup almond flour
1½ teaspoons finely ground almonds
1⅓ cups powdered sugar (sifted)
2 tablespoons dark cocoa
Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper.
Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until stiff peaks form about 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve almond flour, ground almonds, powdered sugar, and cocoa into the egg white mixture. Gently fold, retaining as much air as possible.
Spoon the meringue into a piping bag fitted with a ⅜-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.
Gluten-Free Cherry Chocolate Shortbread Cookies
1 cup butter
½ cup sugar
½ teaspoon almond extract
1 cup almond flour
1 cup tapioca flour
¼ cup cornstarch
½ cup dried cherries, finely chopped
1 ounce bittersweet chocolate, finely chopped
1 tablespoon sugar
DRIZZLE:
2 ounces bittersweet chocolate, chopped
1 teaspoon butter
Mix butter, ½ cup sugar, and almond extract thoroughly using an electric mixer. Gradually blend in flours and cornstarch. Add cherries and chocolate.
Form into 1-inch balls and place on ungreased baking sheets. Pour 1 tablespoon sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
Bake in a preheated 300 degrees F oven for 20 to 30 minutes, or until bottoms begin to brown.
Cool 5 minutes; remove to a wire rack to cool completely.
For drizzle: Place 2 ounces chocolate and butter in a small resealable freezer bag. Microwave on HIGH for about 30 seconds, until chocolate melts. Snip off corner and drizzle over cookies.
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Flourless to Stop Him Page 28
