PINCHED ORANGE MACAROONS
This recipe, one of Martha's favorites, is courtesy of Patrick Lemble, the former executive pastry chef at the legendary Four Seasons restaurant, in New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 6
Steps:
- Line 2 baking sheets with parchment paper or nonstick baking mats. Beat 1 egg white, the almond paste, confectioners' sugar, and almond extract with a mixer on medium speed until creamy, about 2 minutes. Add Grand Marnier and orange zest, and beat until combined, about 1 minute.
- Turn out dough onto a clean surface lightly dusted with confectioners' sugar, and roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into thirty 1/2-inch pieces. Roll each piece into a ball.
- Lightly beat remaining egg white. Brush onto each dough ball, and roll in sugar, tapping to remove excess. Transfer to prepared baking sheets. Let stand for 30 minutes.
- Preheat oven to 350 degrees. Gently pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until pale golden, about 15 minutes. Transfer baking sheets to wire racks, and let cool completely. (Macaroons can be stored at room temperature for up to 1 week.)
OLD-FASHIONED MACAROONS
Provided by Food Network
Categories dessert
Time 45m
Yield Approximately 20 macaroons
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Place the almond paste and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until the almond paste is softened and the sugar well-incorporated, about 5 minutes.
- Add the egg whites a little bit at a time, incorporating fully after each addition. Egg whites are difficult to pour in small amounts, so hold a rubber spatula against the rim of the bowl, and use it to "cut" the egg whites as they are poured. If you add the egg whites all at once, the mixture will be lumpy, because the difference in consistency between the egg whites and the almond paste mixture is too great. Using a rubber spatula, scrape down the sides of the bowl as needed. You may or may not need all of the egg whites depending on the moistness and age of the almond paste. Stop mixing when the mixture reaches a consistency soft enough to pipe (similar to toothpaste).
- Place the batter in a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto a parchment-lined sheet pan. It will be easier if you hold the pastry bag at a slight angle and allow the tip to touch the parchment as you start to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. Space the macaroons about 1-inch apart to allow for spreading and pipe carefully. The macaroons will look nicest when sandwiched together if they are all the same size.
- Immediately before placing them in the oven, liberally sprinkle granulated sugar over the macaroons. This will give them a nice crust that will keep the inside moist and chewy. Bake until golden brown, 8 to 10 minutes. The top of each macaroon should be very finely cracked, a characteristic for which they are known. If over-baked, the macaroons will be dry and crunchy.
- Remove the sheet pan from the oven and immediately pour the water onto the sheet pan under the parchment paper. Be careful! If you get any water on the macaroons, they will be soggy. You will need to tilt the baking sheet to spread the water evenly. Let it sit for 2 minutes. The water will loosen the macaroons from the paper. Remove the macaroons from the paper two at a time and stick them together, matching the flat sides. Do not put them back on the hot, wet baking sheet or they will become soggy.
- The macaroons can be stored in an airtight container at room temperature for up to three days or well wrapped in the freezer for up to one week. Unwrap them before bringing back to room temperature, or the condensation will make them soggy.
FRENCH MACARONS
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Provided by Food Network Kitchen
Time 2h30m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
- Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
- Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
- Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
- Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
- Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
- Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
- Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
- Almond-Raspberry:
- Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
- Mint-White Chocolate:
- Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
- Blueberry Cheesecake:
- Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
- Lavender-Honey:
- Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
- Pineapple:
- Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.
BLOOD ORANGE MACARONS
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 16 sandwich cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
- Combine the confectioners' sugar and almonds in a food processor and pulse until powdery. Sift through a fine-mesh sieve into a bowl, discarding any large pieces.
- Beat the egg whites and salt in a medium bowl with a mixer on medium speed until frothy. Add the cream of tartar and increase the mixer speed to medium high; gradually add the superfine sugar and continue beating until firm peaks form, about 5 minutes. Add the food coloring. Sift the almond mixture into the bowl and add the orange zest. Gently fold with a rubber spatula until the batter slowly drips off the spatula (it will still be thick).
- Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe about sixteen 1 1/2-inch circles, 1 1/2 inches apart, onto each prepared baking sheet. Tap the baking sheets against the counter to release any air bubbles, then use a damp finger to smooth any peaks of batter. Let stand at room temperature until shiny and dry, about 15 minutes.
- Bake 1 pan at a time, rotating it halfway through, until the macaroons are slightly crisp and the bottoms release from the parchment, about 10 minutes. Let cool completely on the baking sheets. Sandwich the macarons with a thin layer of jelly.
CHEWY MACAROONS
These coconut cookies are lightly crisp on the outside and chewy on the inside. "Sometimes I make them a bit larger so I can top them with a scoop of ice cream and some strawberry sauce," jots Herbert Borland from Des Moines, Washington.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut. , Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake at 300° for 25 minutes or just until golden brown. Immediately remove to wire racks.
Nutrition Facts : Calories 33 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
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.
CHEWY MACAROONS
Make and share this Chewy Macaroons recipe from Food.com.
Provided by Diana Adcock
Categories Drop Cookies
Time 18m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Combine coconut, flour and salt.
- Stir in vanilla and milk.
- Drop from a tablespoon onto a greased cookie sheet.
- Bake for 13 minutes or until golden brown.
CHOCOLATE MACARONS WITH ORANGE GANACHE
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill the cookies overnight to get the perfect balance of crisp and chewy.
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Low Cal Low Sodium Orange Shower Edible Gift Christmas Eve Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 36
Number Of Ingredients 16
Steps:
- For cookies:
- Arrange racks in lower and upper thirds of oven; preheat to 325°F. Line 3 rimless baking sheets with parchment paper. Pulse 1 cup powdered sugar and almonds in a food processor until nuts are very finely ground (but not to a paste), 60-90 seconds. Add cocoa powder and remaining 1 cup powdered sugar; process to blend well. Sift mixture through a medium-mesh strainer into a large bowl; discard larger almond pieces remaining in strainer (if more than 1 tablespoon remains, pulse nuts again in processor and re-sift).
- Using an electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy, about 1 minute. With mixer on medium-low speed, gradually add sugar by tablespoonfuls. Increase speed to medium-high; beat until firm peaks form.
- Stir in remaining 3 tablespoons egg whites. Fold meringue into dry ingredients in 2 additions, mixing well between additions.
- Spoon meringue into a pastry bag fitted with a 1/4" tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4" off a corner of bag.) Twist top of bag and pipe quarter size rounds onto 2 of the 3 prepared baking sheets, spacing 1" apart. Let stand until tops appear dry, about 10 minutes.
- Bake cookies, rotating sheets halfway through baking, until puffed and dry, about 16 minutes. Slide cookies on parchment onto a wire rack. Let cool completely. Repeat with remaining batter on third baking sheet.
- For ganache:
- Place chocolate and butter in a medium bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat; stir in orange zest, cloves, allspice, and salt. Pour hot cream mixture over chocolate and butter; whisk until smooth. Refrigerate until firm, about 20 minutes.
- Spoon ganache into a pastry bag fitted with a 1/4" tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4" off a corner of bag.) Twist top of bag and pipe about 1 teaspoon ganache onto flat side of 1 cookie, leaving 1/4"-1/8" plain border. Top with a second cookie, flat side down. Repeat with the remaining cookies and ganache. Brush tops with gold dust, if desired. Layer in an airtight container between sheets of parchment paper and refrigerate overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let return to room temperature before serving.
3 INGREDIENT CHEWY MACAROONS
These are my family's favourite macaroon. Always a constant on holiday platters. I guessed at the amount, because I usually combine large and small cookies when I bake.
Provided by luvcookn
Categories Drop Cookies
Time 20m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees.
- Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
- Mix all ingredients together until well combined.
- Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
- Bake for 10 - 12 minutes.
- When baked, transfer to cooling racks.
- These freeze wonderfully.
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
CHEWY ORANGE MACAROONS
this uses the whole egg, and is not your regular cookie. It is soft and chewy inside and crispy outside,
Provided by Dinglebop
Categories Drop Cookies
Time 40m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper.
- Preheat oven to 350 degrees.
- In your mixer bowl and using the whip beater ( balloon whisk).
- beat the whole egg until thick and light.
- Add in the sugar gradually a little at a time.
- Add the vanilla and orange zest.
- Beat until thick light and fluffy.
- Remove bowl, and fold in the coconut.
- Drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart.
- Bake 15 minutes.
- Turn off heat.
- Leave in the oven for 10 more minutes, letting them dry more.
- Remove and let completely cool.
- Store in a tin container airtight.
Nutrition Facts : Calories 55.9, Fat 4, SaturatedFat 3.4, Cholesterol 5.9, Sodium 4.2, Carbohydrate 5.2, Fiber 1, Sugar 4.2, Protein 0.6
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ORANGE MACARONS: EASY STEP BY STEP RECIPE - CHELSWEETS
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Reviews 3Calories 126 per servingCategory Macarons
- Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium-low speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until you reach the soft peak stage.
- Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form (this usually takes me about 6 minutes mixing with a Kitchen Aid on speed 6).
- Fold the dry ingredients and orange gel food coloring into the meringue in using a circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!
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3.9/5 (43)Category Dessert, DessertsCuisine French
- For the honey orange filling: In a small bowl, whisk the cornstarch with the lemon juice. Set aside.
- In a saucepan set over medium heat, whisk the orange juice, honey, sugar, and zest together until the sugar is completely dissolved and the mixture is bubbly around the edges (no need to boil). Remove from the heat.
- In a small bowl, whisk the eggs together, then gradually pour some of the hot syrup into the eggs, whisking constantly to incorporate. (This will gently warm up the eggs). Whisk the eggs back into the syrup, then whisk in the cornstarch mixture. Return to medium heat and cook until the mixture is thick like a soft pudding, about 3 minutes, whisking constantly so the mixture doesn’t stick to the bottom of the saucepan. Remove from the heat and strain through a fine-mesh strainer. Let the mixture cool until it is lukewarm.
- Pour the mixture into the bowl of a food processor. Add the butter and process the mixture until it is smooth and emulsified, scraping down the sides of the bowl a couple of times along the way, about 1 minute total. Pour the mixture in a container and let cool to room temperature. Cover and refrigerate overnight. (You can keep the honey orange filling refrigerated for up to 4 days.)
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