Coffee Almond Macaroons Food

CHEWY ALMOND MACAROONS

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

Steps:

• Preheat oven to 300°F.
• Grease a baking sheet, line with waxed paper and grease again.
• Beat egg whites until they form soft peaks.
• Gradually add the icing sugar, beating until the mixture forms stiff peaks.
• Mix together the almonds and cinnamon.
• Gently fold into the egg mixture.
• Spoon mixture into a decorating bag fitted with a large, round icing tube.
• Pipe small amounts onto the prepared baking sheet.
• Bake for 20 to 25 minutes or until dry.
• Cool.
• Store in airtight container to mellow for about 1 week before serving.

ALMOND MACAROON CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix butter, sugar, extract and eggs till everything is well blended.
• Mix in flour till well incorporated.
• Pour into a non-stick 8" x 10" pan that has been sprayed with a non stick spray.
• Sprinkle top with almonds.
• Bake till golden brown, approximately 30-40 minute.

COCONUT-ALMOND MACAROONS

Steps:

• Preheat the oven to 350°F.
• Mix all dry ingredients well in a medium bowl.
• In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks.
• Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined.
• Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire.
• Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.

COFFEE MACAROONS

Steps:

• Line 2 or 3 baking trays with rice paper or silpat.
• Preheat oven to 375 F.
• Mix the round almond, sugar and all but one tablespoon of the egg white. Stir until evenly blended.
• Stir in the cornstarch, vanilla and coffee.
• Spoon into a piping/pastry bag fited with a 1/2 inch plain nozzle. Pipe one pans in large round circles. If you don't want to pipe, spoon onto pan neatly.
• Tope each with a chocolate coffee bean (optional).
• Bake for 15 minutes or until lightly browned, risen and slightly cracked.
• If you used the rice paper, cut to fit each and leave to cool on a wire rack.