MACARONS
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.
Provided by Deegan
Categories World Cuisine Recipes European French
Time 9h
Yield 15
Number Of Ingredients 5
Steps:
- Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
- Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
- Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
- Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
- Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
- Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
- Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g
MACARONS
Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons
Provided by Good Food team
Categories Afternoon tea, Treat
Time 49m
Yield Makes 35
Number Of Ingredients 9
Steps:
- Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
- Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
- Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.
- Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
- Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
- To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
- Once finished, the macarons will improve with an overnight rest in the fridge.
Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.02 milligram of sodium
MACCHIATO MACARONS RECIPE BY TASTY
Here's what you need: large egg whites, granulated sugar, powdered sugar, superfine almond flour, instant espresso powder, butter, powdered sugar, vanilla extract, cocoa powder
Provided by Tasty
Categories Bakery Goods
Yield 16 macarons
Number Of Ingredients 9
Steps:
- Line a large baking tray with parchment paper.
- In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last ⅓ of sugar, beating until whites are shiny and fluffy.
- Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder into the bowl with the egg whites. Discard any large pieces that remain in the strainer.
- With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains (Do not overmix or batter will be too thin and runny).
- Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 ½ inch (4 cm) disks.
- Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies.
- Preheat oven to 285˚F (140˚C)
- To make the filling, beat the butter, confectioners sugar and vanilla extract until light and fluffy. Set aside.
- After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
- Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted.
- Allow the cookie shells to cool completely.
- Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie.
- Dust with optional cocoa powder and serve. *Store in an airtight container in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 30 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, Sugar 28 grams
HOW TO MAKE MACARONS RECIPE BY TASTY
It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.
Provided by Jody Tixier
Categories Bakery Goods
Time 1h50m
Yield 30 macarons
Number Of Ingredients 11
Steps:
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to "bloom".
- Enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams
COFFEE MACAROONS
Make and share this Coffee Macaroons recipe from Food.com.
Provided by Ambervim
Categories Low Cholesterol
Time 35m
Yield 12 Large
Number Of Ingredients 8
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.
More about "coffee macaroons food"
COFFEE MACARON RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
4.4/5 (16)Total Time 25 hrsCategory DessertCalories 83 per serving
- Line two 15 in x 21 in baking sheets with parchment paper or a silicone baking mat. Gather all of your ingredients.
- Mix the 158 g water and 236 g granulated sugar in a small saucepan and set over medium heat. Gently mix the mixture until the sugar is dissolved. Place the probe of the thermometer into the syrup and cook until it reaches 248F degrees. Remove from heat immediately when the temperature is reached.If the syrup has crystallized, discard and start over.Use the syrup cooking time to sift the dry ingredients and prepare the egg whites.
COFFEE MACARONS RECIPE - MOMSDISH
From momsdish.com
4.8/5 Total Time 1 hrCategory DessertCalories 137 per serving
- In a pot, combine chocolate chips and instant coffee. In a separate sauce pan, bring the whipping cream almost to a boil. Remove from heat and pour on top of the chocolate chips and instant coffee.
- In the bowl of a stand mixer, beat eggs with granulated sugar until the mixture begins to rise and stiffen.
MACAROON RECIPES | ALLRECIPES
From allrecipes.com
IRISH COFFEE MACARONS | RECIPE | KITCHEN STORIES
From kitchenstories.com
ESPRESSO COCONUT MACAROONS - THE FIRST YEAR
From thefirstyearblog.com
50 FRENCH MACARON FLAVORS TO EXPERIMENT WITH IN THE …
From diys.com
MACAROONS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Beth SetrakianDifficulty 45 min
JAVA WORKS COFFEE COCONUT MACAROON FLAVOURED COFFEE *GROUND*, …
From amazon.ca
Reviews 95
FRENCH COFFEE MACARONS - VALENTINA'S CORNER
From valentinascorner.com
5/5 (3)Total Time 1 hr 40 minsCategory DessertPublished 2021-05-07
COFFEE MACARON RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
COFFEE MACAROONS | ETSY
From etsy.com
COFFEE AND MACAROONS. STOCK IMAGE. IMAGE OF FOOD, MACAROONS
From dreamstime.com
COFFEE MACARONS | LIL' COOKIE
From lilcookie.com
COFFEE & BAILEYS MACARONS - LIV FOR CAKE
From livforcake.com
COFFEE AND MACAROONS. STOCK PHOTO. IMAGE OF LATTE, FOOD - 54237770
From dreamstime.com
COFFEE MACAROONS STOCK VECTORS - ISTOCK
From istockphoto.com
COFFEE MACAROONS | EMERILS.COM
From emerils.com
FARZANA - TEA & COFFEE - COFFEE AND MACAROONS
EAGLE BRAND® | COFFEE ALMOND MACAROONS
From eaglebrand.ca
COFFEE MACARONS (ITALIAN METHOD) - HER CUP OF JOY
From hercupofjoy.com
COFFEE + MACAROON | COFFEE MACAROONS, FOOD, MACAROONS
From pinterest.com
GLUTEN FREE COFFEE MACAROONS RECIPE - FOOD.COM
From food.com
81 COFFEE, TEA & MACAROONS IDEAS | MACAROONS, TEA, COFFEE
From pinterest.ca
COFFEE MACAROONS | ETSY CANADA
From etsy.com
COFFEE MACARONS WITH CHOCOLATE GANACHE FILLING - BARAN BAKERY
From baranbakery.com
COFFEE MACAROONS - GLUTEN FREE RECIPES
From fooddiez.com
COFFEE COCONUT MACAROONS ARE PERFECT FOR THE COFFEE SNOB IN YOUR …
From makeitgrateful.com
COFFEE MACAROONS - MALDON SALT
From maldonsalt.com
COFFEE MACARONS WITH NUTELLA FILLING - BAKING A MOMENT
From bakingamoment.com
COFFEE + MACAROONS | FOOD, MACAROONS, YUMMY FOOD
From pinterest.ca
ESPRESSO MACARONS WITH COFFEE LIQUEUR BUTTERCREAM FILLING
From thespicetrain.com
COFFEE AND CHOCOLATE MACARONS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
COFFEE MACARONS: DETAILED RECIPE AND STEP BY STEP VIDEO TUTORIAL
From chelsweets.com
COFFEE AND BAILEY'S MACARONS - HEART OF BAKING
From heartofbaking.com
COFFEE MACAROONS PIE – BLS FOOD RECIPES
From blsgroupe.com
FRENCH COFFEE MACARONS WITH VANILLA BUTTERCREAM FILLING
From carvingajourney.com
COFFEE MACARON | FFXICLOPEDIA | FANDOM
From ffxiclopedia.fandom.com
COFFEE DONUT BIRTHDAY MACARONS - INDULGE WITH MIMI
From indulgewithmimi.com
COFFEE & MACAROONS BASKET - HAZELTON'S CANADA
From hazeltons.ca
COFFEE MACARONS WITH NUTELLA GANACHE | ITALIAN FOOD FOREVER
From italianfoodforever.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love