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 :
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 MACAROONS
This classic almond cookie is moist, soft, and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
- Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.
FRENCH ALMOND MACAROONS
Steps:
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
- In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
- Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 21 milligrams, Sugar 13 grams, TransFat 0 grams
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
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 MACAROONS
Make and share this Almond Macaroons recipe from Food.com.
Provided by P48422
Categories Drop Cookies
Time 40m
Yield 55 cookies
Number Of Ingredients 4
Steps:
- In a food processor fitted with a steel blade, combine the almonds and sugar.
- Process until the almonds are very fine and the mixture is beginning to pack together around the sides of the bowl, at least 3 minutes.
- Add the almond extract.
- With the processor on, gradually add only enough of the egg white to form a ball of dough around the blade.
- With the processor still running, add only enough of the additional egg white so that the dough has the consistency of very thick, sticky mashed potatoes and no longer forms a ball.
- Form the cookies by either piping them or dropping them by spoonfuls onto parchment lined sheet pans.
- Use a finger or pastry brush dipped in water to smooth the tops, then allow to rest at room temp for 30 minutes prior to baking.
- Preheat the oven to 300°F.
- Position the racks in the upper and lower thirds of the oven.
- Bake the cookies for 20-25 minutes, or until the edges of the cookies barely begin to color.
- Rotate the pans from front to back and top to bottom about halfway through the baking time to ensure even baking.
- Slide the parchment onto racks and cool the cookies completely before detaching them from the parchment.
Nutrition Facts : Calories 45, Fat 2, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 6.2, Fiber 0.4, Sugar 5.7, Protein 1
ALMOND MACAROONS
Categories Cookies Egg Nut Dessert Bake Quick & Easy Low Cal Low Sodium Wheat/Gluten-Free Almond Healthy Gourmet
Yield Makes 16 Macaroons
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. and lightly butter a baking sheet.
- In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.
- Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.
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.
ITALIAN ALMOND MACAROONS
This is a good recipe that's quick and easy. Pine nuts may be substituted for the slivered almonds in this chewy cookie.
Provided by JANDEE
Categories World Cuisine Recipes European Italian
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
- Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 12.4 g, Fat 3.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 20 mg, Sugar 6.7 g
MAGIC ALMOND MACAROONS
Make and share this Magic Almond Macaroons recipe from Food.com.
Provided by Monkeygirl1628
Categories Dessert
Time 55m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg whites, add sugar gradually and beat constantly.
- Add almonds, flavoring, and shortening mix well.
- Drop by teaspoons on a wax paper lined baking sheet.
- Bake in slow oven (275 degrees F) For 30-40 minutes.
GREEK ALMOND MACAROONS (MARONHINOS OR MARTSAPADES)
So simple to make: a packet of almonds, some eggs, some sugar. You can have them plain and nutty or try a Greek-American rendition-macaroons drizzled with chocolate.
Provided by Olha7397
Categories Dessert
Time 45m
Yield 36 macaroons
Number Of Ingredients 7
Steps:
- Combine the 2 cups almonds and 1/2 cup of the sugar in a food processor and grind as fine as possible.
- Add the egg whites and almond extract to the almond mixture and process until well blended. Add the remaining 1 cup sugar and process again until a thick paste forms. Set the paste aside for 30 minutes (it will continue to thicken).
- Preheat the oven to 300°F Coat two or three baking sheets with oil or butter.
- Drop tablespoon amounts of the almond paste mixture onto the prepared baking sheets, allowing 1 inch between. Place an almond slice on top of each one. Bake for 20 minutes. Raise the oven temperature to 375°F and continue baking until the macaroons are lightly golden on the bottom, 5 minutes more.
- Remove the baking sheets from the oven and loosen the macaroons. Set them aside to cool completely on the sheets. Serve right away, or store in an airtight container at room temperature for up to 5 days. Makes 36 Macaroons.
- NOTE: You can also pipe the almond paste onto the baking sheets through a pastry tube, as is traditionally done.
- MACAROONS GREEK-AMERICAN STYLE.
- When the Greeks were introduced to chocolate, they went quite treloi, "crazy" for it, and now dozens of chocolate treats fill the display cases in sweet stores. Chocolate is not, however, much used in home baking. In a Greek-American touch, a drizzle of chocolate adds just enough of the rich taste without overwhelming the subtleties of the macaroons.
- Heat the chocolate pieces and liquid together in a small saucepan or in a microwave oven until the chocolate is soft but not bubbling, about 1 minutes. Whisk to smooth the mixture and then heat it a few seconds longer until it is runny but not boiling. Brush or drizzle a little of the chocolate over the top of each macaroon. Set aside to cool until the chocolate hardens, about 10 minutes. Serve right away, or store in an airtight container at room temperature for up to 5 days.
- Adventures In Greek Cooking.
Nutrition Facts : Calories 73.5, Fat 3.5, SaturatedFat 0.7, Sodium 3.6, Carbohydrate 10, Fiber 0.9, Sugar 8.6, Protein 1.5
FRENCH ALMOND MACAROONS
just in time for passover, i found this recipe in today's NY Times. these are more like cookies than the traditional macaroon mounds.
Provided by chia2160
Categories Drop Cookies
Time 43m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
- In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
- Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.
Nutrition Facts : Calories 68.8, Fat 3.8, SaturatedFat 0.3, Sodium 14.8, Carbohydrate 7.1, Fiber 0.9, Sugar 4.7, Protein 2.2
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 MACAROONS
Provided by Marian Burros
Categories easy, dessert
Time 30m
Yield About 2 dozen cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Mixture should be fairly thick and fine and should drop off spoon in a mass.
- Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
- Bake for about 20 minutes, or until cookies turn pale brown. Remove from pan when cool.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 13 milligrams, Sugar 13 grams, TransFat 0 grams
MACAROONS I
Easy to make, elegant and classy.
Provided by Veronica
Categories Desserts Cookies Macaroon Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Cover cookie sheets with parchment paper or aluminum foil.
- In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
- Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
- Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 15.1 g, Fat 2.6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 19.9 mg, Sugar 10 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
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.
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