I love most French macarons. And if you like white chocolate, then go for it.

The taste of raspberries will counterbalance the sweetness of white chocolate. So they'll work well together.

Sol

I just re-read your post, and noticed you were thinking of using raspberry jam for the filling. For some reason I was thinking about fresh, or frozen raspberry pur�e in the filling.

So let me add, that if you use raspberry jam, make sure to get the kind low in sugar. Or the macarons will be sickly sweet.

Sol

That sounds good to me. If you use raspberry jam, maybe you could mix in a little bit of Chambord with the jam for an extra flavor punch.

Realizing that you said father/daughter and elementary school, how about something that will especially appeal to pre=teen girls?
Perhaps heart shaped Linzer torts with a chocolate ganash instead of the jam filling? Or even just a lovely array of cutout valentine cookies would be nice and kid pleasing.
Linda C

Oh Linda - you misunderstood. The dads & daughters are going to the dance - the moms are having a welll deserved night together with NO KIDS OR MEN ALLOWED!!!! LOL!

Thansk for the advice Sol, I think I will skip the white chocolate ganace and make them as written. Well, as written but I like the idea of adding Chambord too.

Thanks everyone!

Alexa

Alexa....just had a quick thought. What about cream puffs?
That's something that is easy to make in preset portions and many think of them as being something very special.

Many people love them but few make them.

Nancy

Molten lava cakes!!
Girls night out!! What else but big time chocolate!
Jeeze...I thought you were making dessert for the kids and was going to suggest pink food coloring in Rice crispie treats!!

Mmmmm Profiteroles! Maybe with lemon mousse or lemon curd... That would be lovely with the rasberry macarons. Unfortunately, molten lava cakes need dishes and forks or spoons. I really want to do a tray of 1-2 bite goodies, so they won't work this time.

Thanks again!

A

I was going to say profiteroles! Here is a dessert I made to huge raves last Holiday season...or maybe the one before! LOL

Don;t be put off by the instructions, it really sounds much worse than it is and several components can be made in advance.

When served at a dinner party I plated with the sauce but when served as part of a dessert buffet I served the sauce as a dipping sauce...so d@mn good and so indulgent.

Dulce De Leche Cream Puffs With Frangelico And Hazelnuts

Puffs
1 c water
1/2 c unsalted butter
1/2 t salt
1 c AP flour
4 cold eggs
1/2 c chopped hazelnuts
Filling
3/4 c dulce de leche at room temp
2 1/4 c 18% cream
4 T sugar,divided
pinch salt
3 T AP flour
3 egg yolks
2 T Frangelico
1/2 t vanilla
Sauce
3/4 c dulce de leche at room temp
2 T Frangelico
1/2 t vanilla
1/4 c chopped hazelnuts (optional)

Preheat oven to 425. Place rack just below oven centre. Line a
baking sheet with parchment.

Heat water, butter and salt in a sauce pan over medium heat until water
is quite hot and butter melts. Add flour and stir frequently for 3 to 5
minutes, or until mixture easily forms large smooth ball.

Place ball in bowl of mixer , break up by mixing briefly with paddle.
Cool 5 minutes then beat in eggs 1 at a time on low to medium speed
until well mixed. Using a spatula fold in hazelnuts.

Drop dough by rounded tablespoonfuls about 2 inches apart on the
prepared pan. Using wet hands shape into 2 inch rounds leaving the tops
somewhat rough.

Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or
until deeply golden. Turn off oven and open door, Let puffs cool in the
oven for 15 minutes. Transfer to a cooling rack. (can be made weeks
ahead and frozen. To restore crispness reheat in a 350 oven for 10
minutes or until puffs feel dry and crisp)

To make filling whisk room temp DDL (dulce de leche) while gradually
adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over
medium heat whisking occasionally. Meanwhile in a small bowl stir
remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico.

When cream is quite hot to the touch stir 3 TBSP into the egg mixture
to temper the egg mixture. Whisking briskly, pour egg mixture into hot
cream. Stir constantly 3 minutes or until mixture thickens, becomes
glossy and whisk leaves a trail in the filling. Stir in vanilla. Turn
into a metal bowl. Cover with plastic wrap placed directly on the cream
surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days.

To make sauce, stir DDL in a small bowl until smooth. Stir in
Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead.
Cover and refrigerate. Bring to room temp or heat until barley warm to
serve.

To assemble puffs. Cut each puff in half horizontally, Divide filling
among bottom halves. Replace tops. Serve drizzled with the sauce and
scattered with hazelnuts.

Makes 12.

Dulce de Leche

2 to 4 cans sweetened condensed milk (300 ml each)
Preheat oven to 425

Remove labels and tops from cans.
Cover each can with foil , pressing firmly about 1/2 way down outside
of can.

Place in a large flat bottom casserole dish.

Pour boiling water into dish until 1/2 inch from the tops of the cans.
Cover with casserole lid.

Bake for 2 hours without disturbing except to check to see if you need
to add water. Add more water if level drops dramatically.

After 2 hours lift cans from water bath. Cool on a rack with foil still
in place. The refrigerator for up to a week or freeze.

Cold DDL is very thick so bring to room temp before stirring.

Each can makes 1 1/4 cup DDL.