The Peach Cobbler Cone is a delightful and innovative dessert that takes the classic flavors of a traditional peach cobbler and presents them in a whimsical, portable format. This treat typically begins with a crunchy, golden-brown cone made from a sweetened waffle or pastry-style base, providing a satisfying texture that contrasts beautifully with the soft, luscious filling inside.
At the heart of the Peach Cobbler Cone is a generous scoop of ripe, juicy peaches, which are often sliced and simmered to perfection. The peaches can be lightly spiced with cinnamon and nutmeg, enhancing their natural sweetness and lending a warm, comforting flavor reminiscent of summertime in the South. The fruity filling is often enhanced by a rich, buttery sauce that caramelizes the peaches, making every bite bursting with flavor.
What truly sets the Peach Cobbler Cone apart are the toppings and finishing touches that elevate this dessert to a new level. A crown of decadently creamy vanilla ice cream or whipped cream is typically added on top, providing a cool and velvety contrast to the warm peaches below. For an extra layer of flavor and texture, a drizzle of caramel or sweet vanilla glaze might be poured over the ice cream, making it even more indulgent.
To complete the experience, the cone is often garnished with a sprinkle of crumbled biscuit or cinnamon-dusted streusel, mimicking the craggy, buttery crust found in traditional peach cobbler. This adds both a crunchy texture and a hint of extra sweetness, creating a delightful balance that tempts the taste buds.
The Peach Cobbler Cone is not only a treat for the palate but also a feast for the eyes. The vibrant colors of the peaches, the creamy white of the ice cream, and the golden-brown crust all come together to create an inviting dessert that draws attention. Whether enjoyed at a summer picnic, a fair, or a cozy evening at home, the Peach Cobbler Cone encapsulates the essence of comfort food in a fun, modern twist, making it an unforgettable indulgence for peach lovers and dessert enthusiasts alike.
Delicious raspberry French macarons with a tart raspberry jam filling and rich dark chocolate ganache. Perfect for a sweet treat or special occasion!
Ingredients
Raspberry Macaron Shells:
- 4 grams egg white powder (optional, see notes)
- 100 grams egg whites
- 100 grams white granulated sugar
- 105 grams almond flour
- 105 grams powdered sugar
- A few drops of fuchsia food coloring
Raspberry Jam:
- 1 cup (283 grams) raspberries (fresh or frozen)
- ¼ cup maple syrup (or granulated sugar, or other sweetener)
- 1 tbsp lemon juice
- tbsp cornstarch
- tbsp cold water
Dark Chocolate Ganache:
- 4 ounces (113 grams) dark chocolate
- ¼ cup (60 grams) heavy cream
Instructions
Prepare Raspberry Macaron Shells:
Prep Piping Bag: Fit a large piping bag with a ½” diameter round tip. Line two baking sheets with parchment paper or silicone mats.
Sift Dry Ingredients: Sift powdered sugar and almond flour together. Set aside.
Prepare Meringue:
In a bowl over simmering water, whisk egg whites and granulated sugar (and egg white powder, if using) until frothy and sugar is completely melted. Avoid letting the bowl touch the water.
Transfer the mixture to a stand mixer and whisk on low for 30 seconds. Gradually increase to medium and whisk until starting to become fluffy. Then increase speed to high until stiff peaks form.
Fold Dry Ingredients:
Gently fold sifted powdered sugar and almond flour into the meringue using a spatula. Add food coloring if desired.
Fold until the batter is glossy and flows easily. Test the batter by drawing a figure 8 with it or using the teaspoon test. It should spread smoothly without breaking up.
Pipe and Dry:
Transfer batter to the piping bag. Pipe circles onto the prepared baking sheets.
Tap the trays on the counter to release air bubbles. Use a toothpick to pop any remaining bubbles.
Let the macarons sit until the surface is dry to the touch (20-40 minutes, depending on humidity).
Bake:
Preheat oven to 300°F (150°C).
Bake one tray at a time for 15-20 minutes, rotating halfway through. Macarons should have formed feet and should not feel jiggly.
Cool completely before removing from the baking sheet.
Prepare Raspberry Jam:
Cook Jam:
In a pot, combine raspberries, sweetener, and lemon juice. Bring to a boil over medium heat, stirring and breaking up raspberries.
Mix cornstarch with cold water and add to the pot. Continue boiling and stirring until thickened.
Strain through a sieve to remove seeds (optional). Cool and refrigerate.
Prepare Dark Chocolate Ganache:
Make Ganache:
Chop chocolate finely and place in a bowl.
Heat cream until just steaming (not boiling). Pour over chocolate and let sit for 1 minute.
Stir until smooth. Cool to room temperature, refrigerate until pipeable, and adjust consistency if needed.
Assemble Macarons:
Pipe Filling:
Line a piping bag with a round tip and fill with chocolate ganache.
Pipe a ring of ganache around the edge of the macaron shells. Add about ½ teaspoon of raspberry jam in the center of each.
Top with another macaron shell.
Storage:
Macarons are best after maturing in the fridge for at least a day. Store in the fridge for up to 4 days. Freezing is not recommended, but if necessary, do so for up to 1 month.
Enjoy your delicious raspberry macarons!
