Citrus White Chocolate Macaroons Food

OH SOO EASY CHOCOLATE MACAROONS

Steps:

• Combine first five ingredients in pot and bring to a boil.
• Boil for one minute.
• Remove from heat.
• Add oatmeal and coconut, mix well.
• Drop quickly with tablespoon onto waxed paper and let cool.

CITRUS MACARONS

Steps:

• Preheat the oven to 325 degrees F (or 300 degrees F for convection). Line 3 baking sheets with silicone baking mats. Sift the confectioners' sugar into a large bowl. Whisk in the almond flour.
• Beat the egg whites, cream of tartar and salt in a stand mixer with the whisk attachment on medium speed until frothy, about 1 minute. Increase the speed to medium high and gradually beat in the superfine sugar until the mixture is just stiff and shiny, 2 to 2 1/2 more minutes, adding the food coloring and extract during the last 15 seconds of mixing.
• Fold the egg white mixture into the almond flour mixture using a rubber spatula, giving the bowl a quarter turn with each fold, until incorporated. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thick ribbon, no more than 2 minutes (about 60 strokes).
• Transfer the batter to a piping bag fitted with a 1/4-inch round tip. Holding the bag perpendicular to and 1/2 inch above the prepared pans, pipe 11/4-inch rounds (30 to 35 per pan). 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, 30 to 40 minutes, depending on the humidity.
• Slip another baking sheet under one batch of macarons (a double baking sheet protects the cookies from the heat). Bake the macarons, rotating the baking sheet halfway through, until the tops of the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer the top pan to a rack to cool completely. Repeat with the remaining two batches, using a double baking sheet for each. Sandwich the cookies with citrus curd or preserves. (The cookies will be crisp on top. For a softer texture, sandwich the cookies and let sit 4 to 12 hours before serving.)

CITRUS WHITE CHOCOLATE MACAROONS

Steps:

• Mix coconut, white chocolate, sugar, flour and salt in a large bowl.
• Stir in egg whites (unbeaten), lemon peel and almond extract until well blended.
• Drop by full teaspoons onto lightly greased and flowered cookie sheet.
• Bake at 325 degrees for 15 to 17 minutes or until edges of cookies are golden brown.
• Immediately remove from cookie sheet.
• Cool on wire racks.

WHITE CHOCOLATE-LEMON MACAROONS

Steps:

• Heat oven to 325°F.
• Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well.
• Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.
• Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with melted chocolate.

CHOCOLATE MACARONS

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
• Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
• To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

WHITE CHOCOLATE MACAROON COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
• In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.

WHITE CHOCOLATE MACAROONS

Steps:

• Heat oven to 350°F
• Lightly grease cookie sheets or spray with cooking spray.
• In large bowl, break up cookie dough. Stir or knead in all remaining ingredients until well blended.
• On cookie sheets, drop dough by Tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until edges are golden brown.
• Remove from oven and place 1/2 of cherry into middle of cookie.
• Cool 2 minutes; remove from cookie sheets to cooling racks.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
• In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
• On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

NO BAKE CHOCOLATE MACAROONS( A.K.A. CHOCOLATE FROGS!!)

Steps:

• Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil.
• Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets.
• Chill until set & enjoy!