lumicero/recipes-ing2inst huggingface dataset:
Title: No blow torch-Creme Brulee
Ingredients:
- 4 granulated sugar
- 3 dark brown sugar
- 2
- 1/3
Instructions:
1. Beat your egg yolks in a bowl on high until they are thick.
2. Slowly beat in your granulated sugar.
3. Heat your cream in a pot until it gets very warm.
4. DO NOT LET IT GET VERY HOT!
5. Slowly, and a tiny bit at a time, stir in just half of your egg mixture.
6. Make sure they are mixed well.
7. You can stir in the other half of the egg mixture into the pot.
8. Cook on low heat, continously stirring it for about 5 to 10 minutes until the mixture thickens.
9. DO NOT LET THIS BOIL!
10. When it thickens, pour the mixture into individual custard cups and refrigerate for at least 2 hours.
11. When you're almost ready to serve, sprinkle the top of the custard with the brown sugar and put it under your broiler, making sure to keep a close eye on it and to use oven-safe custard cups (I recommend anything by Corning Ware or Pyrex).
Title: Ginger Chocolate Chewy Biscuits
Ingredients:
- 1 1/2 flour
- 1/2 ginger
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 125 butter
- 1 ginger
- 1/2 brown sugar
- 1/2 treacle
- 1 1/2 hot water
- 1 bicarbonate of soda
- 210 dark chocolate
- 50 glace ginger
Instructions:
1. Cream butter and ginger for 4 minutes Add brown sugar and beat inches
2. Sift dry ingredients and add to butter mix.
3. Mix hot water and bicarb and add.
4. Fold chopped chocolate.
5. Chill for 2 hours and the roll into balls.
6. Refrigerate again for at least ½ hour. Roll in sand sugar and bake at 160C for 12-15 minutes.
Title: Chocolate Cranberry Pecan Clusters
Ingredients:
- 8 dried cranberries
- 2 pecan halves
- 2 miniature marshmallow
- 1
Instructions:
1. In a medium sized pan over low to medium-low heat,melt the chocolate . Stir frequently until the chocolate is smooth.
2. Add the rest of the ingredients and mix until well blended into the chocolate.
3. This next step needs to be done while the mix is hot. Spoon out 1 tbsp drops onto a baking sheet lined with wax paper.
4. Let stand until the drops are firm to the touch.
Title: Corn Free Powdered / Confectioners' Sugar
Ingredients:
- 1 tapioca starch
- 1 arrowroot
Instructions:
1. Blend ingredients in a blender until a fine powder forms.
2. Be sure to choose a sugar that doesn't contain corn like C&H pure cane sugar, Dixie Crystals or Domino sugar.
3. If you use cream of tartar, it will come out tasting tart. Use only if you are making lemon or lime icing or something similarly tart or sour.
Title: Twisted Strawberry Shortcake
Ingredients:
- 2 Jello Instant Vanilla Pudding Mix
- 4 milk
- 2 Cool Whip Topping
- 1 fresh strawberries
- 1/3 white chocolate
- 3
- 5
Instructions:
1. Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.
2. Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers or remaining cake cubes, pudding mixture, strawberries and chocolate.
3. Refrigerate at least 30 minutes or until ready to serve.
4. Baker's semi-sweet chocolate also works well in this recipe. To easily grate chocolate, microwave unwrapped squares on medium 15 seconds before grating.
Title: Cafe Ladyfinger Dessert
Ingredients:
- 2 ladyfingers
- 1 fat free cream cheese
- 1 nonfat milk
- 2 fat-free sugar-free instant vanilla pudding mix
- 2 Cool Whip Free
- 1
Instructions:
1. BRUSH cut side of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of 2-quart serving bowl.
2. BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared bowl; cover.
3. REFRIGERATE 1 hour or until ready to serve. Top with remaining whipped topping.
Title: Moist Carrot Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 1 all-purpose flour
- 2 baking soda
- 1 1/2 ground cinnamon
- 1 salt
- 1 carrot
- 1 walnuts
- 1/2 raisins
- 1/2 dried currant
- 8 cream cheese
- 3 confectioners' sugar
- 1 vanilla extract
- 1 milk
- walnuts
Instructions:
1. In a large mixing bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired.
2. Pour into a greased 10-in. fluted tube pan aka bundt pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely.
3. In another mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.
Title: Healthified Brownie Cookies
Ingredients:
- 1/2 granulated sugar
- 1/2 Splenda sugar substitute
- 1/2 brown sugar
- 1/4 butter
- 1/4 canola oil
- 2 egg
- 1 vanilla
- 1 all-purpose flour
- 2 1/4 baking soda
- 1/3 salt
- 1 1/2 dried sweetened cranberries
- 1/2 dried cherries
- 1 pecans
- 1 walnuts
- 1/2
Instructions:
1. Heat oven to 350°F Spray cookie sheets with cooking spray. In large bowl, beat sugars, butter and oil with electric mixer on low speed until blended. Beat in chocolate syrup, egg whites, egg and vanilla.
2. Beat in flour, cocoa, baking soda and salt until well blended. Stir in chocolate chips, cranberries and pecans. Drop by slightly rounded measuring tablespoonfuls about 2 inches apart onto cookie sheets.
3. Bake 10 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Title: Apple Turnover for One
Ingredients:
- 1/4 all-purpose flour
- 1 salt
- 4 shortening
- 1 tart apple
- 1 sugar
- 1 ground cinnamon
- 1/8 milk
- 2 confectioners' sugar
- 1 corn syrup
- 1 salt
- 1/2 hot water
Instructions:
1. In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs.
2. Sprinkle with ice water and toss with a fork.
3. Form into a ball.
4. On a lightly floured surface, roll dough into a 7-inch circle.
5. Place apple slices on half of the circle; sprinkle with sugar and cinnamon.
6. Fold dough over filling, sealing edges with fingers or pressing with a fork.
7. Brush with milk.
8. Prick top with a fork.
9. Place on a greased baking sheet.
10. Bake at 375 degrees for 25-30 minute or until golden brown.
11. Combine glaze ingredients until smooth; drizzle over turnover.
Title: Cocoa Nut Mousse
Ingredients:
- 1/2 unsweetened coconut
- 1/4 part-skim ricotta cheese
- 4 Splenda granular
- 3 Splenda granular
- 1 vanilla extract
- 1
- 2
- 1
Instructions:
1. Heat oven to 275. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
2. In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute, and almond and vanilla extracts; beat just until blended. Fold in whipped topping, almonds, and coconut.
3. Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.
Title: Chocolate Mint Meltaways
Ingredients:
- 1 unsalted butter
- 2 vanilla extract
- 1/2 powdered sugar
- 2 all-purpose flour
- 2 unsalted butter
- 1/4 imported white chocolate
- 2 vegetable shortening
- 2
- 9
- 1/4
- 9
- 1
Instructions:
1. For cookies: Preheat oven to 350°F Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Roll the dough into small balls and flatten them slighty. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
2. For ganache: Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
3. Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
4. For coating: Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
5. Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil.
6. (Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.).
Title: Ginger Shortcakes With Cranberry Pear Compote
Ingredients:
- 2 all-purpose flour
- 1/3 sugar
- 1/4 crystallized ginger
- 1 baking powder
- 1 orange zest
- 1 kosher salt
- 4 unsalted butter
- 1/4 shortening
- 1/2 heavy cream
- 1 egg
- 1 heavy cream
- 1 turbinado sugar
- 2 1/2 bosc pears
- 1/4 brown sugar
- 2 granulated sugar
- 2 unsalted butter
- 1 cinnamon stick
- 3 fresh cranberries
- 1/2 frozen cranberries
- 1/4 ginger ale
- 3/4 light corn syrup
- 1 heavy cream
- 1 powdered sugar
- 1/4 - 1/2 orange zest
Instructions:
1. Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
2. For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
3. Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
4. Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.
5. Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
6. To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes.
7. To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes.
8. Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
9. For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form.
10. Garnish by sifting additional powdered sugar over all and topping with orange zest.
Title: Orange Blossom Cookies
Ingredients:
- 3 eggs
- 1 1/3 sugar
- 1/2 water
- 1/2 salt
- 1 vanilla
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 sugar
- 2 oranges, juice of
- 2
Instructions:
1. Seperate whites & yolks, saving both.
2. Beat yolks; add sugar, water, flour, baking powder, and salt - mix thoroughly.
3. Add beaten egg whites.
4. Bake in muffin tins at 350* until light brown. While hot, dip in sauce.
Title: Ginger Truffles
Ingredients:
- 1 cream cheese
- 125 icing sugar
- 1/2
Instructions:
1. Mix all ingredients together in a large bowl.
2. Refridgerate for an hour.
3. Roll into small balls and coat in melted white chocolate.
Title: Large Pearl Tapioca Pudding (AKa Eyeball Pudding)
Ingredients:
- 3 1/2 pearl tapioca
- 5 pearl tapioca
- 1/4 milk
- 2 salt
- 1 eggs
- 1 granulated sugar
- vanilla
Instructions:
1. Bring milk to a boil in a double boiler over simmering water.
2. Add salt and tapioca to milk.
3. Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
4. Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
5. Beat yolks with remaining 1/2 cup sugar.
6. Temper yolks with some of the hot custard.
7. Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
8. Stir in vanilla.
9. Remove from heat and gently fold in egg whites.
10. Pour tapioca into a serving bowl, cover and chill.
Title: Gluten Free Dutch Sugar Cookies
Ingredients:
- 1 tapioca flour
- 1/2 cornstarch
- 1 baking powder
- 1 xanthan gum
- 2 1/2 salt
- 1 sugar
- 1 eggs
- 1 vanilla
- 1 potato starch
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
2. In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
3. In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
5. Cut into desired shapes and place on pan.
6. Decorate with coloured sugars before baking or use frosting to decorate after baking.
7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
8. Bake for about 13 minutes. Cool very slightly before removing from the pan.
Title: Trisha Yearwood's 6-Layer Carrot Cake
Ingredients:
- 3 granulated sugar
- 1 1/2 eggs
- 4 vanilla extract
- 1 all-purpose flour
- 3 baking soda
- 1 ground cinnamon
- 1 salt
- 1 walnuts
- 1 1/2 coconut
- 1 1/2 carrots
- 1 1/2 crushed pineapple
- 3/4 cream cheese
- 2 butter
- 3/4 confectioners' sugar
- 6 vanilla extract
- 2 walnuts
- 2
Instructions:
1. FOR THE CAKE: Preheat the oven to 350°F Grease the bottom of three 9-inch, round cake pans with cooking spray, line with circles of parchment paper, and grease the paper with cooking spray.
2. With an electric mixer, cream the sugar, oil, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth.
3. Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes at 350°F or until a toothpick inserted into the center comes out clean.
4. Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. (Note: After the layers have cooled, cutting will be much easier if you wrap each cooled cake layer in plastic wrap and refrigerate overnight.).
5. CREAM CHEESE FROSTING: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla.
6. Slice each cake layer horizontally in half using an electric knife. Ease a piece of parchment between the layers and lift off the top portion. Frost the bottom slice then add the next layer. Continue until the entire cake is frosted.
7. Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.
Title: Fresh Peach Pie
Ingredients:
- 3 lemon juice
- 1/3 agar-agar flakes
- 1 lemon rind
- 1 cornstarch
- 1
- 2
- 1 1/2
- 1/2
Instructions:
1. For The Pie Crust:
2. Combine the ground almonds and braggs. Mix for a few minutes to combine and make a dough. Press into the bottom of your pan. You could also use a 10" pie pan if you wish.
3. Bake at 350'F for 25-30 minutes. When done, remove and set on a metal rack to cool.
4. How To Clean The Peaches:
5. Bring a large pot of water to a boil and drop the peaches in for a few seconds or until the skins split. Remove the skins.
6. Cut enough for 3 cups of peaches and set aside to drain.
7. Mix the kuzu with water and stir well so not to have any lumps.
8. In a large saucepan combine the agave or maple syrup, the lemon juice, agar flakes and lemon rind. Stir all together and then add the dissolved kuzu until the mixture is thickened.
9. Add the reserved peaches and stir gently to combine all the ingredients. Turn off the heat and let sit in the pot for 15 minutes.
10. Then, spread the peach mixture over top of the almond/braggs crust and put into the fridge to set up.
11. Bon Appetit!
Title: Coconut Rice Pudding
Ingredients:
- 2 eggs
- 1/4 white sugar
- 1/3 brown sugar
- 2 milk
- 1 vanilla extract
- 1/2 cinnamon
- 1 1/2 cooked rice
- 1/2 flaked coconut
Instructions:
1. Separate yolks from whites of eggs. Put yolks in small bowl.
2. Mix egg whites, sugars, milk, vanilla, rice, coconut together.
3. Mix in egg yolks.
4. Pour in ceramic casserole dish.
5. Top with cinnamon.
6. Bake in 350 degree oven for about 1 hour, until most liquid is absorbed.
7. Allow to stand 5 minutes before serving hot, or cool and refrigerate to serve cold.
Title: Pumpkin Flan With Brown Sugar Crust
Ingredients:
- 1/2 brown sugar
- 5 eggs
- 1 pumpkin puree
- 2/3 granulated sugar
- 1 salt
- 2 cinnamon
- 1/4 nutmeg
- 2 milk
- 1 heavy cream
- 1 1/2 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Sprinkle the bottom of 8 half-cup ramekins or individual flan dishes with half of the brown sugar.
3. With mixer, beat eggs; add pumpkin puree, granulated sugar, salt, nutmeg, and cinnamon.
4. Stir in the milk, heavy cream and vanilla.
5. Pour the mixture into prepared baking dishes.
6. Place the baking dishes in a large baking pan filled with water so that it reaches halfway up the sides of the flan dishes.
7. Bake for 1 hour and remove from oven.
8. Remove the flans from the water and allow to cool for at least 15 minutes.
9. Flans can be prepared ahead to this point and refrigerated for later use.
10. Before serving, heat oven to broil and sprinkle with remaining brown sugar.
11. Place under broiler for a couple of minutes or until browned.
Title: Nanny's Molasses Cookies
Ingredients:
- 1 sugar
- 1 molasses
- 1 shortening
- 6 flour
- 1 ginger
- 1/2 hot water
- 3 baking soda
- 1 egg
Instructions:
1. Mix ingredients together.
2. Let stand in cool place for 1 hour.
3. Roll into 1-inch balls and flatten with fork.
4. Bake at 350 degrees for 8 to 10 minutes.
Title: Sundae Cake (From Scratch)
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 granulated sugar
- 2 1/2 baking powder
- 3/4 milk
- 1/3 butter
- 1 margarine
- 2 egg
- 1/2 vanilla extract
- 1/4 peanuts
- 1 powdered sugar
- 1
- 3
- 1/2
Instructions:
1. Heat oven to 375°F.
2. Combine flour, sugar and baking powder in large mixing bowl. Add milk, butter, egg and vanilla. Beat at low speed, scraping bowl often, until well mixed. Increase speed to medium. Beat until well mixed. Stir in 1/2 cup chocolate chips by hand.
3. Spread batter into greased and floured 8-inch square baking pan. Sprinkle with peanuts. Bake for 28-32 minutes or until wooden toothpick inserted in the middle comes out clean. Cool completely.
4. Beat chilled whipping cream in chilled small deep mixer bowl at high speed, scraping bowl often, until soft peaks form.Continue beating, gradually adding powdered sugar, until stiff peaks form.
5. Cut cooled cake into squares. Place each serving onto individual plates. Top with fresh fruit and strawberry topping; add dollop of whipped cream and chocolate chips, if desired.
Title: Lime-Glazed Coconut Snowballs
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 lime zest
- 3/4 table salt
- 1/4 unsalted butter
- 16 vanilla extract
- 2 cream cheese
- 1 lime juice
- 3 confectioners' sugar
- 1 1/2 sweetened flaked coconut
- 1 1/2
Instructions:
1. Cookies:.
2. In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
3. Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature.
4. Glaze:.
5. Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
6. Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.
Title: Chocolate Chip Cookies
Ingredients:
- 2 butter
- 2 granulated sugar
- 2 brown sugar
- 4 eggs
- 2 vanilla
- 4 flour
- 2 baking soda
- 2 baking powder
- 1 salt
- 5 oatmeal
- 24 chocolate chips
- 2 walnuts
Instructions:
1. Cream together butter, granulated and brown sugar.
2. Stir in eggs and vanilla.
3. Stir in flour, baking soda, baking powder, salt and oatmeal.
4. Stir in chocolate chips and nuts.
5. Roll into balls. Place 2” apart on a cookie sheet.
6. Bake for 10 minutes @ 375 degrees.
7. Cool cookies on cooking rack.
Title: Chocolate Strawberry Shortcake
Ingredients:
- 2 strawberries
- 2 sugar
- 1 vanilla
- 1 Cool Whip
- 1 water
- 3 butter
- 3 powdered sugar
- 1 vanilla
- 1
- 1/2
Instructions:
1. Prepare chocolate glaze: Microwave chocolate, water and butter in a large bowl on high for 1 to 2 minutes or until chocolate is melted.
2. Stir until chocolate is completely melted.
3. Stir in sugar and vanilla until smooth.
4. If too thick, add a bit more water.
5. Mix strawberries, sugar and vanilla.
6. Spoon half of the strawberries on 1 cake layer.
7. Drizzle with half of chocolate glaze and top with half of whipped topping.
8. Repeat layers.
9. Garnish top with chocolate dipped whole strawberries, if desired.
10. Refrigerate until serving time.
Title: Gluten-Free Macaroons
Ingredients:
- 8 vanilla
- 1/2 cream of tartar
- 1/2 xanthan gum
- 1/2 stevia
- 1/4 salt
- 2 1/2 unsweetened dried shredded coconut
- 1/2 extra virgin olive oil
- 1/4
- 2 1/2
- 1/2
- 1
Instructions:
1. Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form.
2. Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form.
3. In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut.
4. Fold egg whites mixture into flour/coconut mixture.
5. Spoon tablespoon mounds onto parchment paper lined baking sheet.
6. Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges).
7. Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth.
8. Drizzle melted chocolate over the top of the macaroons.