EASY ALMOND MACAROONS
Almond macaroons are a delicious, easy-to-make cookie that everyone will love! My recipe is foolproof & only takes a few minutes to prepare!
Provided by petro
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven at 300 F
- Ground almonds and walnuts until fine
- With a hand mixer, beat egg whites until stiff peaks form.
- Slowly add icing sugar, almond and walnuts, one tablespoon at a time and mix with a spatula until smooth.
- Add vanilla and rum or almond extract.
- Drop batter with a tablespoon onto a baking sheet lined with parchment paper, leaving about 2 inches in between cookies. Alternatively you can use a pastry bag fitted with a 1/2" plain tip.
- Dust with some icing sugar (optional)
- Bake for about 15-20 minutes or until cookies are golden brown.
Nutrition Facts : ServingSize 1 cookie, Calories 110 kcal, Carbohydrate 13 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g
CHEWY ALMOND MACAROONS
These cookies have an intense almond flavor, a crunchy crust with a chewy, tender inside. Coconut is nowhere to be found in this delicious little cookie.
Provided by Eats By The Beach
Categories Desserts
Time 42m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat mats.
- In a large mixing bowl, crumble the almond paste. Add the sugar and salt.
- Using your hands, mix all the ingredients together until well mixed.
- Pour in the amaretto and gently work the liquid into the almond mixture until a paste forms.
- In a shallow, flat bowl, sift the powdered sugar into the bowl. Set aside.
- Use a 1-ounce cookie scoop to scoop out the dough into the powdered sugar.
- Roll each ball in the powdered sugar and place on the prepared baking sheet. Be sure to leave at least 1-inch space between the balls.
- Repeat with the rest of the dough.
- Allow the dough balls to sit on your counter for 20 minutes to dry out.
- Bake in the preheated oven for 10-12 minutes until lightly golden brown.
- Remove from the oven and cool completely.
- Store any leftovers in an airtight container.
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.
MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES
These are the best macaroons I've ever made! Slightly crunchy on the outside; rich, moist and chewy on the inside! Just the way we like them! The original recipe was off the back of the bag of Mounds brand coconut, but the baking time was off a bit as well as the amount of coconut required to roll them in. So here's how I made them! ENJOY! They are really good!!! Hope you try them! :)
Provided by Wildflour
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In large bowl, cream butter, cream cheese and sugar til well blended.
- Add egg yolk, o.j., and almond extract.
- In small bowl, whisk/mix flour, baking powder and salt.
- Gradually add to butter mixture, mixing well after each addition.
- Stir in well, 3 cups coconut.
- Cover and chill 1 hour or til firm enough to handle and roll into balls.
- Heat oven to 350.
- Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
- Place onto ungreased cookie sheet.
- Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
- Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
- *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
- Makes 3-3 1/2 dozen.
Nutrition Facts : Calories 1305.6, Fat 76, SaturatedFat 58, Cholesterol 140.8, Sodium 1035.9, Carbohydrate 151.5, Fiber 7, Sugar 105, Protein 11.7
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
GREEK ALMOND MACAROON COOKIES (AMYGDALOTA)
Soooo yummy! I grew up eating these and could never get enough, they were so good. The outside is crunchy and the inside is chewy. Absolutely delicious! These are sold in every pastry shop in Greece. This recipe comes from the cookbook "My Big Fat Greek Feast". I have not tried the recipe yet, but I'm putting here for safe keeping since this is my most favorite cookie. Not sure of the yield, so I'm guessing.
Provided by C. Taylor
Categories Dessert
Time 35m
Yield 50 cookies
Number Of Ingredients 4
Steps:
- Cut almond paste into 1/2 inch pieces.
- In an electric mixer with a paddle, mix the almond paste for a few minutes and then slowly add the confectioner sugar.
- With the mixer still on add the rose water, continuing to mix until you have a thick dough. Then slowly add the egg whites one at a time until mixture is loose enough to pipe out a pastry bag but not soupy (the consistency of a brownie batter). Depending on the humidity, you will need more or less egg whites.
- Put mixture into pastry bag and pipe onto a non stick cookie sheet, making small cookies.
- Bake in a preheated 350 degree oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 120.2, Fat 5, SaturatedFat 0.5, Sodium 7.2, Carbohydrate 17.7, Fiber 0.9, Sugar 15.5, Protein 2
CHEWY COCONUT MACAROONS
These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 32 cookies.
Number Of Ingredients 5
Steps:
- In a bowl, toss the coconut, flour and salt. Stir in milk and extract until blended (mixture will be thick and sticky)., Drop by level tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 300° just until golden brown, 18-22 minutes. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ALMOND-COCONUT MACAROONS
These traditional Passover cookies couldn't be easier to make--just stir and bake--and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
- Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
CHEWY ALMOND COOKIES (MACAROONS)
Make and share this Chewy Almond Cookies (Macaroons) recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides.
- Beat egg whites at medium speed with an electric mixer until stiff peaks form.
- Combine almond paste, sugar, cardamom and cinnamon in a bowl, mixing with hands until blended.
- Add egg whites; knead by hand until smooth and doughlike consistency.
- Wet fingers with water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie).
- Slightly flatten with thumb.
- Place cookies on a parchment-lined baking sheet.
- Top each with almond sliver pressed in lightly.
- Bake on middle rack of oven at 325° for 15-20 minutes or until bottoms are lightly browned.
- Remove cookies immediately to wire racks; cool.
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