PASSOVER ALMOND MACAROONS
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
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 -- THE PASSOVER COOKIES
There they are, every single Passover, those Macaroons. You can't escape them! I, personally, am not a fan of the coconut macaroon, which is the more popular kind of Passover cookie you find in the supermarket. But an almond macaroon? That's almost worth the whole holiday!
Provided by Mirj2338
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients, except for the egg whites.
- Stir in the egg whites.
- The dough will be like thick, wet sand.
- Roll into one inch balls.
- Place on a greased (or foil lined, or parchment paper lined) cookie sheet and flatten slightly.
- Press an almond sliver into each cookie.
- Bake at 350°F.
- for 15-20 minutes, until dry and lightly brown.
PASSOVER ALMOND MACAROONS
Steps:
- Preheat the oven to 300 degrees, and line a baking sheet with parchment paper.
- Whip the egg whites to almost-stiff peaks in the bowl of an electric mixer. In another bowl, stir together the sugar, ground almonds, and almond extract. Fold the sugar-and-almond mixture gently into the egg whites in three batches.
- Drop teaspoons of the batter onto the baking sheet, and bake for about 15 minutes, or until just dry.
ALMOND MACAROONS
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.
ALMENDRADOS (ALMOND-LEMON MACAROONS)
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I've called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón's method it kept its shape perfectly.
Provided by Joan Nathan
Categories dessert
Time 35m
Yield About 30 cookies
Number Of Ingredients 4
Steps:
- Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
- Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams
ALMOND-LEMON MACAROONS (PASSOVER ALMENDRADOS)
These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. The dough require overnight refrigeration.
Provided by blucoat
Categories Dessert
Time 23m
Yield 30 cookies
Number Of Ingredients 5
Steps:
- Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
- Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Nutrition Facts : Calories 92.9, Fat 5.8, SaturatedFat 0.5, Cholesterol 7, Sodium 9.8, Carbohydrate 8.9, Fiber 1.2, Sugar 7.2, Protein 2.6
VEGAN ALMOND MACAROONS
One of my favorite recipes from my first book, Flour, is a chewy, addictive almond macaroon sandwich cookie. I adore almonds (I always have a handful in my pocket, much to Christopher's chagrin when I forget to take them out when doing laundry), and this recipe came from my former boss and mentor, Chef Jamie. It was a very popular offering at Flour for many years, and I never thought to mess with it until I learned about aquafaba. Aquafaba is the cooking liquid from chickpeas--that thick, viscous water you drain out of the can. For reasons I still don't quite understand, this liquid acts like egg whites in many recipes. There are Facebook groups devoted to aquafaba. It's amazing! We switched out the egg whites for aquafaba in our almond macaroon recipe and it tastes exactly the same...and now it is vegan. I didn't think these cookies could get better, but they did. The batter needs to rest for at least 4 hours (even better, overnight), so plan accordingly when making these chewy treats.
Provided by Joanne Chang
Categories dessert
Time 5h
Yield About 15 cookies
Number Of Ingredients 5
Steps:
- Place the 2 1/2 cups (250 grams) almonds, the sugar, aquafaba, almond extract, and salt in a stand mixer fitted with a paddle attachment. Paddle on medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand. Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit.
- When ready to bake the cookies, preheat the oven to 325 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it very liberally with pan spray--this is a sticky cookie, so don't be shy. Using a small (2-tablespoon) ice cream scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about 1/2 inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining 1/2 cup (50 grams) almonds and press slightly to adhere. Bake for 26 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let cool on the baking sheet on a wire rack.
- Almond macaroons can be stored in an airtight container at room temperature for up to 1 week.
ALMOND MACAROONS
Steps:
- Preheat the oven to 275°F. In an electric mixer, beat the egg whites until they form soft peaks. Add the lemon zest. Gradually add the sugar and beat until the whites are very stiff and shiny but not dry. Fold in the ground almonds.
- Cover 2 baking sheets with aluminum foil and spray or grease them. Using 2 teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon. Place the cookies 1 to 1 1/2 inches apart. Repeat with the rest of the dough.
- Bake for 20 to 30 minutes or until the cookies are firm and slightly brown. Let cool for 5 to 10 minutes before removing the cookies from the baking sheets to a rack. When cool, store in an air-tight container.
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
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.
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