Include in Print View:

Raspberry Filled Cookie Cups

Raspberry Filled Cookie Cups recipe image
These Raspberry Filled Cookie Cups are a sophisticated yet simple dessert that balances sweet and tart flavors perfectly. The base is a crisp, chewy macaroon-style cookie made with egg whites, almonds, and coconut, baked until golden and shaped into delicate cups while warm. They are filled with a luscious mixture of part-skim ricotta, vanilla yogurt, and raspberry jam, studded with fresh, juicy raspberries. The combination of the crunchy cookie shell and the creamy, fruity filling makes for an elegant bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 128.5
Dietary: Vegetarian
Description
These Raspberry Filled Cookie Cups are a sophisticated yet simple dessert that balances sweet and tart flavors perfectly. The base is a crisp, chewy macaroon-style cookie made with egg whites, almonds, and coconut, baked until golden and shaped into delicate cups while warm. They are filled with a luscious mixture of part-skim ricotta, vanilla yogurt, and raspberry jam, studded with fresh, juicy raspberries. The combination of the crunchy cookie shell and the creamy, fruity filling makes for an elegant bite.
Directions
  1. 1
    Preheat oven to 325°F (165°C).
  2. 2
    Butter two large baking sheets with 1 tablespoon of butter and dust with 1 tablespoon of flour. (Alternatively, use a non-stick pan and omit buttering and flouring).
  3. 3
    In a clean bowl, beat the egg white with a whisk until foamy.
  4. 4
    Gradually add the sugar and beat until the sugar is almost dissolved; peaks will not form at this stage.
  5. 5
    Gently blend in the flour, salt, melted butter, sliced almonds, and shredded coconut. Mix well until combined.
  6. 6
    Using a tablespoon, drop the batter onto the prepared baking sheets to form 6 round cookies, leaving at least 4 inches of space between each cookie.
  7. 7
    Use the back of a spoon to spread each mound into a circle about 4-5 inches in diameter.
  8. 8
    Bake for 15 to 18 minutes, or until completely browned and crisp.
  9. 9
    Immediately remove the baking sheet from the oven.
  10. 10
    While still warm, carefully lift each cookie with a spatula and invert it over an upside-down coffee or tea cup to form a cup shape. Let cool completely.
  11. 11
    For the filling, combine ricotta cheese, yogurt, raspberry jam, and vanilla extract in a food processor or blender.
  12. 12
    Process or blend until the mixture is smooth.
  13. 13
    Stir in the rinsed raspberries until they are lightly crushed and distributed throughout the filling.
  14. 14
    Cover and refrigerate the filling until ready to serve.
  15. 15
    To serve, arrange the cooled cookie cups on dessert plates.
  16. 16
    Fill each cup with the raspberry ricotta mixture.
  17. 17
    Garnish with whole fresh raspberries.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 128.5kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 24.5mg2%
Total Carbohydrate 24.2g9%
Dietary Fiber 0.3g2%
Sugars 15.0g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/raspberry-filled-cookie-cups/