SALTED CARAMEL COCONUT MACAROONS
Fill those thumbprints with caramel and a sprinkle of sea salt. Gilding the lily? Maybe! But it might just be your new favorite. Cookies can be stored in an airtight container, with waxed paper or parchment paper separating layers, up to 3 days, or frozen up to 3 months.
Provided by thehungryscientist
Categories Desserts Cookies Macaroon Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
- Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
- Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
- Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.8 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 227 mg, Sugar 15.2 g
MOCHA-WALNUT MACARONS
These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. -Christine Venzon, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
SALTED CARAMEL BANANA MACARONS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h30m
Yield about 25 macaroons
Number Of Ingredients 16
Steps:
- Cook's Notes: You don't need to go out and purchase older egg whites, you can simply used the eggs that you've had in the refrigerator for the last 4 or 5 days. After you separate the eggs, make sure you allow the egg whites to come to room temperature before whipping. Room temperature egg whites whip better and faster if at room temperature.
- For the meringue cookies: Preheat the oven to 300 degrees F. Prep 2 half sheet pans with parchment or silicone baking mats.
- Sift together your almond meal and powdered sugar and set aside.
- In the bowl of a standing mixer, or with an electric hand mixer, beat the egg whites on low speed until foamy. Begin sprinkling in the meringue powder as you beat. Then increase the speed to medium and beat until soft peaks form. If adding food coloring at the point, you can divide the meringue, add to a separate bowl and dye as desired (see Cook's Note, below). Beat to combine. When you get to soft peaks (the peaks will curl when the whisk is lifted from the mixture), carefully proceed; you want firm glossy peaks in your meringue, you do not want to beat all the way to stiff peaks (peaks stand up straight when a whisk is lifted from the mixture).
- Add a third of the almond mixture, folding it in gently. Once combined, add the remaining almond flour in 2 batches. Be very, very gentle! Make sure to fully incorporate all your ingredients, but do not over-fold.
- Spoon the mixture into a pastry bag fitted with a plain 1/2-inch tip. (You can also use a ziptop bag with a corner cut off.) It's way easier to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
- Pipe 1-inch mounds of batter onto the prepared sheet pans. Using a wet fingertip, tap the mounds to a smooth tip. Alternately, pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. Allow any residual water to dry out. Sprinkle each cookie with fleur de sel. Allow the cookies to rest 30 to 60 minutes, depending on the humidity.
- Bake the cookies for about 15 minutes, 1 sheet at a time. Let the cookies cool.
- For the filling: In a heavy bottomed saucepan set over medium-high heat, combine the sugar and 2 tablespoons water. Slowly let the sugar melt and turn into caramel (do not stir). Carefully add the butter and heavy cream and stand back as it will release a lot of steam. Stir until everything is fully incorporated. Add the fleur de sel.
- In a small bowl, mash the ripe banana with a fork. Once the caramel has cooled, add it to the mashed banana. Spread the mixture on the cookies, making sandwiches. Place in the refrigerator and allow to mature for at least 24 hours.
CHOCOLATE CARAMEL MACARONS
There are American macaroons, usually generously sized, coconut-based confections. And then there are French macarons, diminutive and almond imbued. This recipe skews French, but with a twist. Instead of the typical buttercream or ganache filling, there's a crunchy caramel candy layer in between the cocoa layers. These are fudgy little confections more like candy than cookies. They also happen to be both gluten-free and can be kosher for Passover, if you use kosher-for-Passover confectioners' sugar. You can make the macarons five days ahead, but don't fill them more than a day ahead. Or serve them without the caramel for something slightly less sweet, but just as intense.
Provided by Melissa Clark
Categories dessert
Time 1h45m
Yield About 2 1/2 dozen filled macarons
Number Of Ingredients 7
Steps:
- Line two or three baking sheets with parchment or nonstick baking mats.
- In a bowl, whisk together confectioners' sugar, almond flour, cocoa powder and salt.
- Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium speed until egg whites are white in color and hold onto the bottom of the whisk, 2 to 3 minutes. Continue to beat, slowly adding 40 grams (3 tablespoons) granulated sugar until peaks are stiff, about 1 minute.
- Using a rubber spatula, gently fold almond mixture into egg whites in 4 batches, until there are no traces of egg whites.
- Spoon batter into a pastry bag or a heavy-duty plastic bag, cutting a small hole in a corner of the plastic bag. Pipe 1-inch rounds of batter, an inch apart from one another, onto the baking sheets.. (Alternatively, use a 1/2 teaspoon measure to form the rounds.) Pick up baking sheets and bang them against work surface. Let sheets sit at room temperature for 30 minutes to dry tops. (Don't skip this step; it helps the macarons rise nicely.)
- Heat oven to 350 degrees. Bake macarons until puffed and firm, 10 to 12 minutes, rotating the sheets halfway through baking. Transfer sheets to rack to cool completely, then overturn cookies on the baking sheets so that flat bottoms are facing up.
- To make the caramel, combine the remaining 215 grams (1 cup) granulated sugar with 1/4 cup water in a clean, dry skillet over medium heat. Cook, swirling the pan occasionally to help distribute the sugar until it completely melts and turns a rich reddish brown (imagine the color of an Irish setter), about 15 minutes.
- Working quickly, spoon caramel over half the overturned cookies; immediately sandwich with remaining, unfilled cookies. If the caramel hardens before you're done, gently melt it over low heat and continue filling cookies.
- Fill a small saucepan with water and bring to a simmer. Place chocolate in a heatproof bowl and place over pot. Heat, stirring frequently, until melted. (Or melt chocolate in the microwave.) Using a fork, drizzle cookies with melted chocolate. Let the caramel and chocolate set at room temperature or in the refrigerator. The caramel should harden to the texture of hard candy.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 26 milligrams, Sugar 16 grams
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SALTED CARAMEL FRENCH MACARONS - FOOD NOUVEAU
From foodnouveau.com
Reviews 3Category Dessert, DessertsCuisine French
- For the salted caramel filling: In a small saucepan, bring the heavy cream to a boil. Remove from the heat, cover, and set aside.
- In a medium saucepan, add the sugar and water and melt the sugar completely over medium heat. Once the sugar is melted and smooth, increase the heat to high and boil the sugar, without stirring but gently swirling the pan occasionally, until the mixture is a nice golden caramel color. Remove from the heat. Gradually whisk in the butter, being very careful when adding it so the boiling sugar doesn't splash on your hands. Pour the heavy cream into the caramel mixture in a small stream, whisking continually.
- Clip a candy thermometer to the side of the saucepan and return to medium-high heat. Boil until the mixture reaches 226°F (108°C). Pour into a shallow heatproof dish and let cool for 5 to 10 minutes. Cover with plastic wrap, pressing it directly onto the surface of the filling, and refrigerate until completely cold, at least 2 hours. Transfer the filling to a pastry bag fitted with a round tip and set aside until ready to assemble the macarons.
- In the bowl of a food processor, add the powdered sugar, almond flour, and pecans, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of nuts are left.
CHOCOLATE WALNUT MACARONS WITH SALTED CARAMEL …
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- Sift the ground walnuts, powdered sugar, and cocoa powder together. (Re-process and re-sift, if necessary.)
- Place the egg whites in a large mixing bowl, and add the cream of tartar. Whip the egg whites, on medium-high speed, until fluffy. Slowly add in the superfine sugar, while whipping. When all the superfine sugar has been added, turn the speed up to high and continue to whip until stiff.
- Add the ground walnut/powdered sugar/cocoa mixture, all at once, and fold until the mixture drops from the spatula in one long ribbon. Transfer to a piping bag fitted with a large round tip.
- Pipe the batter onto parchment-lined baking sheets, in 1 1/2-inch circles. Set them out to dry for 45 minutes to an hour, or until a thin, dry membrane has formed on the surface of the macarons.
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