Greek Almond Macaroons with Chocolate Mousse Filling

I've been wanting to make my Greek Almond macaroons, or amygdalota as they are called in Greece, with some type of a filling.  In Greece I had them with mastic filling (resin from the mastic trees on Chios island).  It's a sweet spoon dessert that's served on a spoon over ice cold water, mostly during the summer hot months.  It's chewy and very sweet. That's why you need a glass of cold water to accompany it and wash it down.  Unfortunately, I didn't think of bringing a jar of the sweet mastic dessert back with me.  And so far, I haven't figured out how to make that mastic spoon dessert ... well not yet any way.  

Since everyone in my family loves chocolate including my granddaughter -- she is over a year old and has become my newest taste tester in my kitchen -- I thought of making my chocolate mousse filling and use that.  Also, this time I thought of using almond meal instead of grinding almonds for the  cookies.  I used Bob's Red Mill almond meal.  It's a little easier and it doesn't make any difference in the cookies, either you use almond meal or finely ground almonds (if you'd rather use fine ground almonds, here is the link for that recipe: http://greekfusioncuisine.blogspot.com/2013/12/greek-almond-macaroons-ergolavi-or.html).  Also, both recipes are gluten free. 

And voila -- the cookies came out tasting chewy, as that is their trademark, and the chocolate mousse filling came out creamy.  So here is my take on Greek almond macaroons filled with chocolate mousse.  Enjoy! 

Ingredients (Makes 23 sandwiched servings – approx. 1.5 oz each )

3 cups almond meal

1 2/3 cups sugar

3 egg whites

1/2 tsp. vanilla

1 1/4 cup sliced almonds

Chocolate mousse filling

1 envelope  dream whip

6 tbsp. icing sugar

3 tbsp. cocoa powder

Directions:

Melted butter for the cookie sheets and the palms of your hands to roll the cookies -- about 3 tbsp.

Beat the egg whites with the sugar. Add the almond meal, and vanilla. Mix well together. Grease 3 cookie sheets generously with butter. Also, grease your palms with butter while shaping the cookies. Shape them into 1 1/4" balls. Roll in slivered almonds. Place on cookie sheet far apart. Cookies will spread.

Bake at 325 degree oven for 20-25 minutes till the edges are brown and they are firm to the touch. Remove from the oven. Let them cool and place them in an airtight container or they will dry out. 

This recipe will make about 46 cookies.  Sandwiched together with the chocolate mousse you get about 23 cookies.

Chocolate mousse:

Beat 1 envelope of dream whip topping according to package directions. When soft peaks form, add the cocoa powder and icing sugar. Beat well till it's all incorporated. Refrigerate.

When the cookies are cooled take one tablespoon (approx.) of the chocolate mousse and spread on bottom of cookie. Take another cookie and sandwich together. When done, refrigerate them in air tight containers.

Nutrition Facts (the nutritional value is per sandwiched cookie--each cookie alone is about 80 cal)

Serving Size 1 serving (40.2 g)

Amount Per Serving

Calories 174

Calories from Fat 84

Total Fat 9.3g

Saturated Fat 1.1g

Trans Fat 0.0g

Cholesterol 0mg

Sodium 6mg

Potassium 155mg4%

Total Carbohydrates 21.3g

Dietary Fiber 2.4g

Sugars 17.9g

Protein 4.4g

Greek Style Seafood with Herbs and Vegetables

Since it's Lent I'm trying to cook dishes that are free of meat or chicken.  Fish is allowed on certain days of the week. Enjoy this hearty seafood soup.  If not during Lent, during a cold rainy day.

10 servings (approximately 1 ½ cups per serving)

½ cup olive oil
1 cup onion chopped
1 tsp garlic chopped
2 cups celery diced
1 ½ cups carrots diced
4 cups potatoes diced
1 cup chopped parsley
1 lbs cod fillets diced
1 lbs large shrimp
1 15oz can tomato sauce
1 14oz can diced tomatoes
2 15oz cans water + 1 extra 15oz can water
2 tsps. salt
1 tsp. ground pepper
3 bay leaves
¼ tsp cumin
In a Dutch oven, over high heat pour the ½ cup olive oil. Add the chopped onions and garlic. Sauté, until transparent. Add the carrots, celery, and potatoes. Sauté for about 5 minutes, until the vegetables absorb some of the oil. Add the tomato sauce, the diced tomatoes, the two 15oz cans of water, the parsley, salt, pepper, bay leaves, and cumin. Let it come to a boil. Then, turn down the heat to medium and simmer for about one hour until the potatoes are cooked. If you need to add more water, then add the extra 15oz can of water. Depending on what size you diced the potatoes you might need the extra can of water so that the potatoes are cooked.

Towards the last five (5) minutes, add the fish and the shrimp. Let it come to a boil and lower the heat for the last 5 minutes. The fish should be flaky and the shrimp pink colored. Turn off the heat. Serve with some fresh bread.

 



Nutrition Facts

Serving Size  1serving(389.1 g) approximately 1 ½ cups
Amount Per Serving
Calories 267
Calories from Fat 109

Total Fat 12.1g
Saturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 113mg
Sodium 853mg 3
Total Carbohydrates 17.7g
Dietary Fiber 4.0g
Sugars 5.3g
Protein 22.5g