ALMOND MACAROONS
Macaroon cookies in many different flavours can be found in many bakeries in many European countries including Germany and Switzerland. This recipe was found in Oetker Baking is Fun
Provided by Dreamer in Ontario
Categories Dessert
Time 50m
Yield 60-70 macaroons
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F.
- Grease a baking sheet, line with waxed paper and grease again.
- Beat egg whites until they form soft peaks.
- Gradually add the icing sugar, beating until the mixture forms stiff peaks.
- Mix together the almonds and cinnamon.
- Gently fold into the egg mixture.
- Spoon mixture into a decorating bag fitted with a large, round icing tube.
- Pipe small amounts onto the prepared baking sheet.
- Bake for 20 to 25 minutes or until dry.
- Cool.
- Store in airtight container to mellow for about 1 week before serving.
ALMOND-MACAROON TORTE WITH CHOCOLATE FROSTING AND ORANGE COMPOTE
Provided by Suzanne Tracht
Categories Cake Chocolate Egg Dessert Bake Passover High Fiber Orange Almond Low Cholesterol Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For orange syrup:
- Combine sugar, 1 cup water, and orange peel strips in medium saucepan. Stir over medium heat until sugar dissolves and syrup comes to boil. Reduce heat to medium-low and simmer 1 minute. DO AHEAD: Can be made 2 days ahead. Cover and chill syrup with peel strips.
- For almond macaroons:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Draw two 12 x 4-inch rectangles, spacing 2 inches apart, on each of 2 sheets of parchment paper (4 rectangles total). Turn over each parchment sheet onto large rimmed baking sheet (rectangles will show through). Spray parchment with nonstick spray.
- Place slivered almonds, 1 cup sugar, and coarse salt in processor. Scrape in seeds from vanilla bean halves. Blend until nuts are finely ground. Using electric mixer, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely.
- Bake macaroon layers until golden and almost firm to touch in center, reversing sheets after 20 minutes, 35 to 40 minutes total. Cool on sheets.
- For frosting and compote:
- Place 10 tablespoons orange syrup in large saucepan and bring to simmer over medium-low heat (reserve remaining syrup). Add chocolate to saucepan and stir until chocolate is melted and smooth. Remove from heat. Cool until frosting begins to thicken, stirring often, 20 to 30 minutes.
- Place 1 macaroon layer on long platter. Spread 1/2 cup frosting evenly over. Top with another macaroon layer. Spread 1/2 cup frosting evenly over. Repeat 1 more time. Top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte. DO AHEAD: Can be made 1 day ahead. Cover with foil tent; store at room temperature. Cover remaining syrup; chill.
- Thinly slice whole oranges crosswise into rounds. Cut slices into quarters and place in remaining reserved syrup for compote. Slice torte; place on plates. Spoon orange compote alongside.
ANGEL MACAROONS
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
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.
BA'S BEST CHOCOLATE MACAROON CAKE
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
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.
ANGEL MACAROONS
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
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
ALMOND MACAROONS
These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up-everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. -Deena Dillion, Ossian, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.
Nutrition Facts :
SIMPLEST ALMOND MACAROONS
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
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 CAKE
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
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.
ALMOND MACAROON TART
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
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.
CHOCOLATE-ALMOND MACAROONS
Ground almonds and chocolate put a new spin on an old favorite.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Finely grind the almonds, sugar, cinnamon and salt in a food processor.
- Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
- Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
- Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g
ALMOND-CHOCOLATE MACAROONS
Provided by Marilyn Hill
Categories Cookies Food Processor Chocolate Dessert Bake Passover Kid-Friendly Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 25
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 350°F. Line 2 heavy large baking sheets with foil. Butter foil and dust with flour. Finely grind almonds, sugar, cinnamon and salt in processor. Add egg, egg white and almond extract and process until mixture holds together. Transfer to bowl. Stir in chocolate.
- Using moistened hands, roll mixture into 1-inch balls and place on prepared sheets. Flatten to 1/3-inch thick rounds. Bake macaroons until tops puff and centers are still soft, about 12 minutes. Transfer to rack and cool completely. Store in airtight container at room temperature. (Can be prepared 3 days ahead.)
ALMOND MACAROON CHEESECAKE
Got fans of almond macaroons and lovers of cheesecake? Thrill them all with this one extraordinary dessert.
Provided by My Food and Family
Categories Dairy
Time 5h30m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F if using a greased silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix coconut, almonds, 1/2 cup of the sweetened condensed milk, flour and butter until well blended; press onto bottom of pan.
- Beat cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in liqueur; pour over crust.
- Bake 55 to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 440, Fat 32 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 130 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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
MACAROON CAKE
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
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
ALMOND MACAROONS
Categories Cookies Dessert Bake Almond Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 30 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Finely grind 3/4 cup almonds with sugar, flour, and salt in a food processor, then add egg white and extracts and pulse until evenly moistened.
- Form rounded teaspoons of dough into 1-inch balls with lightly floured hands and arrange 1 1/2 inches apart on a greased large baking sheet. Press a whole almond in center of each ball to flatten cookie slightly (to about 1/2 inch thick).
- Bake in middle of oven until edges are firm to the touch, 18 to 20 minutes, then transfer to a rack to cool.
CHEWY ALMOND MACAROONS
Categories Food Processor Dessert Bake Almond Gourmet
Yield Makes about 40 macaroons
Number Of Ingredients 5
Steps:
- In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.
More about "almond macaroon cake food"
EASY ALMOND MACAROON CAKE (GLUTEN FREE!) • THE VIEW …
From theviewfromgreatisland.com
5/5 (23)Servings 10Cuisine AmericanCategory Dessert
- Put the sugar and eggs in a stand mixer fitted with the balloon whisk and beat on high for 4 to 5 minutes until pale and glossy. Don't skip this step. You can use electric beaters if you need to.
- Beat in the extract, then gently fold in the almond flour and coconut, and salt. Note: check your almond flour and coconut for lumps, and remove before adding. Mix just until thoroughly combined and no dry spots remain, but don't over mix!
- Spread evenly in your pan. Sprinkle the almonds over the surface, then dust with a little granulated sugar. Bake for 25-30 minutes until firm on top and lightly golden. A toothpick inserted in the center should not come out wet.
FRENCH ALMOND MACARONS FRENCH RECIPE - THE SPRUCE …
From thespruceeats.com
NIGEL SLATER’S PROPER MACAROON RECIPES | FOOD | THE …
From theguardian.com
ALMOND MACAROONS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPE FOR ALMOND MACAROON CAKE - THE BOSTON GLOBE
From bostonglobe.com
CHEWY ALMOND MACAROONS - EATS BY THE BEACH
From eatsbythebeach.com
ALMOND MACAROONS I - YUM TASTE
From yumtaste.com
ANGEL MACAROONS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
ALMOND MACAROONS - LITTLE BEE BAKING | GOOD EGGS
From goodeggs.com
MACAROON CAKE RECIPE | REAL SIMPLE
From realsimple.com
ALMOND MACAROONS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
ALMOND JOY MACAROONS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
LEMONY ALMOND MACAROONS | PASSOVER DESSERT RECIPES
From spoonabilities.com
ALMOND MACAROON CAKE RECIPE BY SHIREEN ANWAR | CAKE RECIPES …
From kfoods.com
ALMOND NUTELLA CAKE, MACARON CAKE, ALMOND CAKE RECIPE
From natashaskitchen.com
ALMOND MACAROONS RECIPE - THE BOSTON GLOBE
From boston.com
MAKING ALMOND MEAL FOR MACAROONS | ASK NIGELLA.COM | NIGELLA …
From nigella.com
ALMOND MACAROONS (MANDELBISKVIER) - SWEDISH FOOD
From swedishfood.com
DELICIOUS LOW CARB MACAROONS WITH ALMOND FLOUR - ON AND OFF KETO
From onandoffketo.com
ALMOND MACAROON ICE CREAM CAKE - WOMANSDAY.COM
From womansday.com
ALMOND MACAROON CAKES RECIPE BY COOKIES.RECIPES | IFOOD.TV
ALMOND BUTTER COCONUT MACAROONS (GF) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ALMOND MACAROON CAKE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
ALMOND MACAROONS - THE ENGLISH KIND | EVERYDAY COOKS
From everydaycooks.co.uk
ALMOND MACAROONS - PASTRIES LIKE A PRO
From pastrieslikeapro.com
SOLO FOODS | ALMOND MACAROONS
From solofoods.com
LITURGICAL YEAR : RECIPES : ALMOND MACAROON CAKES
From catholicculture.org
ALMOND MACAROONS | THE ENGLISH KITCHEN
From theenglishkitchen.co
MACAROON CAKE – FOOD FUSION
From foodfusion.com
ALMOND-MACAROON TORTE WITH CHOCOLATE FROSTING AND ORANGE …
From bonappetit.com
EASY ALMOND MACAROONS RECIPE - EAZY PEAZY DESSERTS
From eazypeazydesserts.com
ALMOND MACAROONS - ACELINE
From aceline.media
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love