CHERRY MACAROONS
I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.-Sherma Talbot, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 175mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY LIMEADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Chill all ingredients before mixing.
- When cold, combine the lemon-lime soda, lime juice, sugar, cherries with their juice and lime slices in a large pitcher and stir. Refrigerate for 30 minutes.
- Serve with a ladle, getting cherries and limes in each serving.
CHERRY LIMEADE MACARONS
Macarons are a very difficult french pastry in terms of baking. The french method, which is the one used in this recipe, is extremely delicate and hard to get right. But when you do, it's delicious!
Provided by thirteen
Categories Dessert
Time 48m
Yield 30-50 macarons, 15-25 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your oven to 245-300. Start by sifting 2 cups of powdered sugar, your almond flour/meal into a large bowl. If you don't already have a sieve, cheap ones can be bought at Walmart or some other grocery stores.
- After sifting, give it a couple good stirs to make sure that everything is properly mixed.
- In another bowl (if your mixer has a specific bowl, use that one) add your egg whites and granulated sugar. This will be your meringue. Set your mixer to a medium-high speed and beat until slightly stiff peaks are just beginning to form.
- Add your cherry oil and desired food coloring. Continue to beat on medium speed until stiff peaks are beginning to form.
- Fold in your meringue, about 1/3 at a time, into the dry mixture. You might not need all of it. It should be about the consistency of cake batter.
- Put the batter into a piping bag, and pipe it onto a baking sheet (covering it in parchment paper worked best for me). I made my macarons about the size of a quarter, and about a half of an inch apart. Make sure they are far enough apart where they wont stick together. Rap the sheet on the countertops a couple of times to release air bubbles.
- Let your macarons rest for 15 minutes before baking.
- Put your macarons in the oven. Mine were done in about 8 minutes. Keep a careful eye on them, because they should not begin to brown on top.
- Cool your macarons, and start making your lime frosting.
- Combine your butter and lime zest. Start to add powdered sugar, about 1/2 cup at a time, alternating with 1 tbsp of lime juice at a time. Add milk to make the texture more creamy (I only used a splash). Add milk/powdered sugar until you get your desired consistency.
- Add green food coloring if you choose to (I made my frosting a light green color, and it went very well with the light pink of my macarons) and chop your maraschino cherries in half (you will need 1/2 for each macaron.
- To assemble, pipe the lime frosting onto one side of one cookie. Place 1/2 maraschino cherry in the center, and pipe a tiny bit of frosting over it. Put another cookie on top.
- I found that my macarons got better after 24-48 hours of being assembled. I stored mine in a plastic tuboware container, and kept it on my counter.
Nutrition Facts : Calories 196.4, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.4, Sodium 76.6, Carbohydrate 35.1, Sugar 34.2, Protein 0.8
CHUCK'S CHERRY LIMEADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h5m
Yield 8 to 10 servings (2 quarts)
Number Of Ingredients 4
Steps:
- Pour the lime juice into a pitcher. Mix together the sugar and 1 cup water in a separate container and stir to dissolve and make a syrup. Add the sugar syrup to the lime juice and top it up with 4 cups water. Chill in the fridge for about an hour.
- To serve: Fill mason jars with ice cubes, add some limeade and top them off with a drizzle of cherry syrup and a maraschino cherry.
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