CHOCOLATE-HAZELNUT MACARONS
Impress everyone by sandwiching a quick chocolate ganache between cookies made with hazelnuts and cocoa powder you blitz in the food processor.
Provided by Food Network Kitchen
Time 2h
Yield 16 filled cookies
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with parchment paper.
- Put the hazelnuts, cocoa powder and 1 cup of the confectioners' sugar in the bowl of a food processor and process until the nuts are very finely ground and powdery, about 3 minutes. Sift with a medium-mesh strainer and discard any pieces of nuts that didn't pass through the strainer.
- Beat the egg whites and salt in a large bowl using an electric mixer on medium-high speed until they hold firm but not dry peaks, about 2 minutes. While beating, gradually add the remaining 1 cup confectioners' sugar, scraping down the sides of the bowl as needed until the peaks are firm and shiny. Fold the nut mixture into the egg whites with a large rubber spatula until just blended. Transfer to a large piping bag fitted with a 1/2-inch plain tip. Pipe 32 two-inch rounds on the prepared pans. Set aside to air-dry for 30 minutes.
- Preheat the oven to 325 degrees F.
- Bake until the tops of the cookies are puffed and set, 18 to 20 minutes. Take care not to overcook the cookies or they will crack. Cool the cookies for 5 minutes, then gently peel from the parchment and transfer to a wire rack to cool completely.
- Meanwhile, put the chocolate in a medium heatproof bowl. Heat the cream to a boil in a small saucepot over medium heat. Pour the cream over the chocolate and set aside until the chocolate is soft, about 5 minutes. Whisk until smooth; let stand at room temperature until thick but still spreadable. Sandwich about 1 teaspoon of the chocolate mixture between two cookies and repeat with the remaining filling and cookies.
FRENCH MACARONS
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Provided by Food Network Kitchen
Time 2h30m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
- Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
- Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
- Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
- Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
- Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
- Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
- Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
- Almond-Raspberry:
- Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
- Mint-White Chocolate:
- Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
- Blueberry Cheesecake:
- Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
- Lavender-Honey:
- Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
- Pineapple:
- Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.
MACARONS
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.
Provided by Deegan
Categories World Cuisine Recipes European French
Time 9h
Yield 15
Number Of Ingredients 5
Steps:
- Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
- Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
- Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
- Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
- Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
- Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
- Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g
NEAPOLITAN MACARONS RECIPE BY TASTY
Here's what you need: almond meal, powdered sugar, egg whites, sugar, cocoa powder, raspberry jam, red food coloring, white chocolate chip, cream cheese
Provided by Teddy Villa
Categories Snacks
Yield 20 macarons
Number Of Ingredients 9
Steps:
- Preheat oven to 300˚F (150˚C).
- Add almond meal and powdered sugar to a bowl and mix to combine.
- Using a hand mixer, beat the egg whites until they stick to the bowl.
- Add the sugar to the whipped egg whites and beat until stiff peaks form.
- Gently fold the powdered sugar with almond meal into the whipped egg whites.
- Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
- Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
- Bake for 20 minutes.
- In a bowl, add the melted white chocolate chips and cream cheese and stir to combine.
- Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
- Sandwich the macarons together.
- Refrigerate macarons for another 2 hours before serving.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 16 grams
ALMOND MACAROONS
These macaroons are made the classic French way: that is, with almonds not coconut. The recipe is adapted from the famous Roux brothers. Because if you're going to do a classic you may as well learn from the masters! They are perfect for freezing.
Provided by Christine Cushing
Categories bake,birthday party,dessert,French,nuts,pastry,valentine's day
Yield 30 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Line 2 large baking sheets with parchment paper.
- Sift together the ground almonds and the icing sugar onto a sheet of parchment paper. Set aside.
- In a clean stainless-steel bowl, whip egg whites with pinch of salt until they just start to hold peaks. Add the 2 tbsp. sugar and whip on high until they hold soft peaks. Add the vanilla extract and whip on high for a further minute or until whites hold stiff peaks.
- Gradually add almond mixture into whites, by pouring in a steady stream and folding gently but quickly until no traces of almonds remain visible. Do not continue to fold further or whites will deflate.
- Pour and scrape into a piping bag with plain tip and pipe rounds about 1-inch in diameter, (leaving an inch between them) onto the prepared baking sheets.
- Bake at 425 degrees F. for 3 minutes or until skin just forms on cookies. Remove from oven, open door and reduce temperature to 350 degrees F. Place trays back in oven and prop door slightly ajar. Bake just until golden and crisp on outside, about 5 to 6 minutes. Remove from oven. To immediately cool down the macaroons and to stop them from cooking from the residual heat of the baking sheet: lift the parchment paper and pour a little water between the baking sheet and the parchment paper. (Don't let the cookies get wet). Let stand 5 minutes and begin removing macaroons onto a cooling rack. Make about 30 macaroons.
ALMOND-COCONUT MACAROONS
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
- Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
HAZELNUT MACARONS
You don't have to be an expert in French cooking to whip up these sandwich cookies. The crisp, chewy macarons take attention to detail, but they're not hard to make-and they're simply a delight, both for personal snacking and giving as gifts! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground., Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture., With a pastry bag, pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely., For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely., In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1-1/2 tsp buttercream onto the bottom of each of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 117 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY MACAROONS
I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.-Sherma Talbot, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 175mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY ALMOND MACAROON BISCUITS
Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like
Provided by Victoria Prever
Categories Dessert, Snack
Time 40m
Yield Makes 20-25
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
- In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
- Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
- Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
- To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
ALMOND-AND-HAZELNUT-CHIP MACAROONS
Provided by Todd S. Purdum
Categories dessert
Time 1h
Yield Sixteen 3-inch macaroons
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Spread hazelnuts across baking sheet, and bake until skins are lightly browned, about 5 minutes; do not turn off oven. Roll nuts in a clean kitchen towel. Pressing lightly on towel, roll back and forth to loosen skins of nuts. Transfer skinned nuts to a food processor. Chop until nuts are the size of chocolate chips. Transfer to a bowl and set aside.
- Spread almonds on a baking sheet and bake until lightly browned, about 5 minutes; remove from heat. Reduce oven to 350 degrees. Allow nuts to cool, and place in bowl of a food processor. Add sugar, and process until almonds are very finely ground, 30 to 40 seconds. Add 2 egg whites, jam and lemon zest. Pulse until blended; mixture should be thick and tacky when pressed with fingertip. If dry, add a teaspoon of remaining egg white, and pulse; repeat if necessary to reach desired consistency.
- Transfer mixture to a large bowl. Add hazelnuts, and knead by hand until blended. Lightly wet hands to prevent sticking. Divide dough in half, then divide each half into 8 pieces, for a total of 16 pieces. Shape pieces into balls, and place eight balls on each of two parchment-lined baking sheets.
- Position oven racks in top and center thirds of oven. Bake macaroons until golden brown, 18 to 22 minutes, reversing baking sheets from front to back and top to bottom halfway through cooking time. Store for up to one week in an airtight container, or freeze for up to one month.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 10 milligrams, Sugar 18 grams, TransFat 0 grams
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- Sift to remove any large pieces and to aerate the mixture., Separate the eggs and put the whites in the bowl you'll use to whip them.
- Don't start whipping yet, but add a pinch each of salt and cream of tartar (or Bakewell Cream)., Combine the water and granulated sugar in a small saucepan.
- Stir over medium heat until the sugar dissolves, then bring to a rapid boil., Boil for 2 minutes; the temperature of the syrup should reach between 235°F and 240°F.
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- In a large bowl, beat egg whites until stiff peaks form (about 2 minutes). Add confectioner's sugar and beat until fully incorporated and glossy. Add vanilla extract and mix until combined.
- In a separate bowl, combine dry ingredients - ground hazelnuts, salt, and cinnamon. Add dry ingredients to meringue and gently fold in until evenly incorporated.
- Using a medium cookie scoop, two spoons, or a piping bag, drop into 1.5 tablespoon heaps onto lined baking sheet. Top each cookie with a whole hazelnut.
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