Almond Macaroon Cake Food

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SIMPLEST ALMOND MACAROONS



Simplest Almond Macaroons image

Make and share this Simplest Almond Macaroons recipe from Food.com.

Provided by JenPo

Categories     Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 3

1 (8 ounce) can almond paste, broken up into small pieces
2 egg whites
1 1/4 cups sugar

Steps:

  • Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
  • Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
  • Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
  • Peel macaroons from paper when completely cool and store in an airtight container.

Nutrition Facts : Calories 58.5, Fat 1.9, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 10.2, Fiber 0.3, Sugar 9.4, Protein 0.8

ALMOND MACAROON TART



Almond Macaroon Tart image

My husband loves his aunt's special almond cake, but she's very secretive about her recipe. So I used that idea to create something new-a nutty, golden-brown tart.-Elisa Thoreson, Englishtown, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11

1 cup slivered almonds
1 cup sweetened shredded coconut
2-1/4 cups all-purpose flour
1 cup sugar
1 cup butter, softened
FILLING:
1-1/4 cups confectioners' sugar
3/4 cup sweetened shredded coconut, divided
1 package (7 ounces) almond paste, crumbled
1 teaspoon almond extract
2 large egg whites

Steps:

  • Preheat oven to 350°. Place almonds and coconut in a food processor; process until finely ground. Add flour and sugar; pulse to combine. Add butter; pulse until crumbly. Reserve 1-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom and up sides of a greased 11-in. fluted tart pan with removable bottom., For filling, place confectioners' sugar, 1/2 cup coconut, almond paste and extract in food processor; pulse until fine crumbs form. Add egg whites; process until blended. Spread into crust; sprinkle with reserved topping., Bake 25-30 minutes or until golden brown. Sprinkle with remaining coconut; bake 5-8 minutes longer or until coconut is lightly browned. Cool completely on a wire rack.

Nutrition Facts : Calories 401 calories, Fat 22g fat (11g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

ANGEL MACAROONS



Angel Macaroons image

These light and airy macaroons are easy to make from angel food cake mix. Coconut and just a hint of almond flavor make them delicious.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 48

Number Of Ingredients 9

1 box Betty Crocker™ white angel food cake mix
1/2 cup water
1 teaspoon almond extract
1 package (7 oz) flaked coconut (2 cups)
1 tablespoon unsweetened baking cocoa
4 teaspoons butter or margarine
4 teaspoons unsweetened baking cocoa
4 teaspoons water
2/3 cup powdered sugar

Steps:

  • Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.
  • Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
  • Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
  • Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
  • In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie.

Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 8 g, TransFat 0 g

PASSOVER ALMOND MACAROONS



Passover Almond Macaroons image

Make and share this Passover Almond Macaroons recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h10m

Yield 50 macaroons

Number Of Ingredients 3

4 egg yolks
1 cup sugar (250 milliliter)
2 cups ground almonds (500 milliliter)

Steps:

  • Beat egg yolks well.
  • Add sugar, and beat until mixture is lemon colored.
  • Add the ground almonds and mix thoroughly.
  • Chill for one hour in the refrigerator.
  • Preheat oven to 350 F (180 C).
  • Take small pieces of the mixture and shape into small balls.
  • (I used a melon baller, for a 5/8-3/4" diameter cookie).
  • Place the macaroons on a greased baking sheet, 1 inch apart.
  • Top with half an almond.
  • Bake in the oven for 10 minutes.
  • Notes: These cookies spread.
  • I have made up to a triple batch with good results.
  • Be careful if using a food processor to powder the almonds.
  • They seem to turn the nuts into almond butter, rather than a flour-like consistency.

ALMOND MACAROONS I



Almond Macaroons I image

Top traditional macaroons with chopped almonds.

Provided by Carmen

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

½ pound almond paste
1 cup white sugar
3 egg whites
⅛ teaspoon salt
2 tablespoons cake flour
⅓ cup confectioners' sugar
2 tablespoons chopped blanched almonds

Steps:

  • Cover cookie sheets with parchment or aluminum foil, shiny side up.
  • Soften almond paste with your hands or food processor. In large mixing bowl, blend almond paste and sugar.
  • Separate eggs and add whites to mixture. Mix in confectioners' sugar, flour and salt. Stir well.
  • Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes.
  • Preheat oven to 300 degrees F (150 degrees C). Sprinkle cookies with chopped almonds and bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.

Nutrition Facts : Calories 182 calories, Carbohydrate 30.5 g, Fat 6 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 40.3 mg, Sugar 20.1 g

COCONUT-ALMOND MACAROONS



Coconut-Almond Macaroons image

Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts.

Provided by Whats Cooking

Categories     Drop Cookies

Time 25m

Yield 12 macaroons

Number Of Ingredients 8

5 ounces almond meal
1/3 cup sugar or 1/3 cup date sugar
1/2 cup unsweetened dried shredded coconut
1 1/2 teaspoons coconut extract or 1 1/2 teaspoons almond extract
2 large egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar
12 whole almonds (optional)

Steps:

  • Preheat the oven to 350°F.
  • Mix all dry ingredients well in a medium bowl.
  • In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks.
  • Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined.
  • Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire.
  • Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.

Nutrition Facts : Calories 117.9, Fat 8.3, SaturatedFat 2.5, Sodium 34.8, Carbohydrate 8.8, Fiber 2, Sugar 6.4, Protein 3.4

ALMOND MACAROON CAKE



Almond Macaroon Cake image

This is a simple recipe that produces results everyone will rave about. Easy enough to whip up for unexpected company. I also just made this with lemon zest, lemon juice and a bit of ginger, subtracting the almond extract, and everyone loved it. I'll post that recipe seperately.

Provided by C. Taylor

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

2 eggs
12 tablespoons butter, melted
1 1/2 cups flour
1 1/2 cups sugar
2 tablespoons almond extract
1/4 cup slivered almonds (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Mix butter, sugar, extract and eggs till everything is well blended.
  • Mix in flour till well incorporated.
  • Pour into a non-stick 8" x 10" pan that has been sprayed with a non stick spray.
  • Sprinkle top with almonds.
  • Bake till golden brown, approximately 30-40 minute.

ANGEL MACAROONS



Angel Macaroons image

These chewy coconut cookies start with a boxed angel food cake mix. -Renee Schwebach, Dumont, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 dozen.

Number Of Ingredients 4

1 package (16 ounces) angel food cake mix
1/2 cup water
1-1/2 teaspoons almond extract
2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.

Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHEWY ALMOND MACAROON BISCUITS



Chewy almond macaroon biscuits image

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

225g ground almonds
120g caster sugar
2 egg whites
20 blanched almonds (optional)
1 tbsp ground cinnamon
4 tbsp icing sugar

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

MACAROON CAKE



Macaroon Cake image

Make and share this Macaroon Cake recipe from Food.com.

Provided by scarley

Categories     Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 14

6 egg whites
4 egg yolks
2 1/4 cups sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
3/4 cup nonfat milk
1/2 teaspoon almond extract
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 cup flaked coconut
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon confectioners' sugar

Steps:

  • Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
  • In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 277.8, Fat 6.2, SaturatedFat 2, Cholesterol 47.4, Sodium 145.3, Carbohydrate 51.4, Fiber 0.8, Sugar 31, Protein 4.8

BA'S BEST CHOCOLATE MACAROON CAKE



BA's Best Chocolate Macaroon Cake image

A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.

Provided by Claire Saffitz

Categories     Bon Appétit     Dessert     Chocolate     Wheat/Gluten-Free     Passover     Kosher for Passover     Kosher     Dark Chocolate     Cake     Almond     Coconut     Bake

Yield 10 servings

Number Of Ingredients 19

Cake:
1 cup virgin coconut oil, melted, cooled, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
1 cup skin-on almonds
8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon kosher salt
1/2 cup unsweetened shredded coconut
6 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
2 teaspoons vanilla extract
Ganache and assembly:
4 ounces semisweet chocolate, chopped
1 tablespoon plus 1 teaspoon light agave nectar or pure maple syrup
Pinch of kosher salt
1/2 cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)
2 tablespoons unsweetened coconut flakes
1 tablespoon sliced almonds
1 teaspoon granulated sugar

Steps:

  • Cake:
  • Place a rack in middle of oven and preheat to 350°F. Lightly brush a 10"-diameter cake pan with oil. Line the bottom with a round of parchment; brush parchment with oil. Dust sides of pan with cocoa powder; tap out excess. Toast almonds on a rimmed baking sheet until fragrant and slightly darkened, 8-10 minutes. Let cool. Reduce oven temperature to 325°F.
  • Meanwhile, heat chocolate and 1 cup oil in a medium heatproof bowl set over a saucepan of barely simmering water (don't let bowl touch the water), stirring often, until mixture is smooth. Remove from heat.
  • Pulse almonds, salt, and 1/4 cup cocoa in food processor until nuts are finely ground. Add shredded coconut and pulse a couple of times to combine.
  • Beat eggs on medium speed in the bowl of a stand mixer fitted with the whisk attachment until no longer streaky, about 20 seconds. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself). Switch to the paddle attachment and with mixer on low speed, gradually add chocolate mixture. Beat to incorporate, then mix in almond mixture. Fold batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth top.
  • Bake cake until firm to the touch and a tester inserted into the center comes out clean but greasy, 35-45 minutes. Transfer pan to a wire rack and let cake cool 15-20 minutes in pan (cake might fall slightly in the center; that's okay). Run a paring knife or small offset spatula around edges of cake; invert onto rack. Carefully peel away parchment; let cool completely.
  • Ganache and assembly:
  • Preheat oven to 350°F. Combine chocolate, 1 Tbsp. agave nectar, and salt in a medium bowl. Bring coconut milk to a simmer in a small saucepan over low; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes.
  • Meanwhile, toss coconut flakes, almonds, sugar, and remaining 1 tsp. agave nectar on a parchment-lined rimmed baking sheet and toast until golden, about 4 minutes. Let almond-coconut mixture cool, then break into smaller clusters.
  • Using an electric mixer on medium speed, beat chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6-8 minutes (ganache won't be quite as thick as frosting but close).
  • Working quickly before ganache starts to set, scrape on top of cake and spread to edges with a small offset spatula or knife. Top with almond-coconut clusters.
  • Do Ahead
  • Cake can be baked and cooled 1 day ahead. Store tightly covered at room temperature until ready to serve.

ALMOND MACAROONS



Almond macaroons image

Perfect as a present or simply to keep

Provided by tweety_anja

Time 35m

Yield Makes Cookies

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/ fan 160C/ Gas 4. Put the almonds on a baking tray and bake on the top shelf of the oven for 5 minutes. Remove and leave to cool.
  • Whisk the egg whites until they form stiff peaks. Whisk in the caster sugar, a little at a time, until the mix thickens.
  • Reserve 30 almonds for decorating, then blitz the rest in a food processor to a medium coarse powder. Fold the almonds and rice flour into the egg whites, then fold in the almond extract. Cover and chill for 30 minutes.
  • Spoon the mixture onto baking sheets lined with nonstick baking paper. Put an almond on each. Bake on the top shelf of the oven for 12 minutes. Cool on a wire rack.
  • Turn the cooled biscuits over and dip the base in melted dark chocolate and leave to set. Drizzle with melted white chocolate, then leave to set completely and pack into boxes or clear cellophane bags.

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