Cranberry Almond Macaroons Food

COCONUT-CRANBERRY MACAROON

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
• Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
• Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
• Store macaroons in a tightly sealed container for up to a week.

CRANBERRY WHITE CHOCOLATE MACARONS

Steps:

• Place the dry ingredients in a food processor (almond flour, confectioner's sugar and all-purpose flour). Pulse the mixture for a few minutes and then sift the ingredients into an extra-large bowl.
• In the bowl of a stand mixer, add the egg whites and granulated sugar. Beat the mixture on high speed for 3-4 minutes, or just until stiff peaks form. Be extra careful not to over beat the eggs.
• Add the egg whites to the dry ingredients, along with a few drops of the red food coloring. Using a spatula, begin to fold the flour into the egg whites. Keep mixing in a folding motion until the batter reaches the "lava stage" - the point where it drips slowly off the spatula.
• Transfer the batter into a pastry bag topped with a round tip. Line two large baking sheets with parchment paper or silicone mats. Pipe 1-inch dollops of batter onto the baking sheets, spacing them about an 1 ½-inches apart. Once the baking sheet is full, tap the pan a few times against the kitchen counter to release any trapped air bubbles.
• Allow the macarons to rest for at least 1 hour, or until they form a thin, shiny shell on the outside. Preheat the oven to 320°F. Bake the macarons for 18 minutes. Allow the macaron shells to cool completely on the baking sheet.
• While the shells are cooling, prepare the white chocolate filling. Place the softened butter into a medium-sized bowl and beat it with mixer for a few minutes until light and fluffy. Add in the melted white chocolate. If the melted chocolate softens the butter too much, place the mixture into the refrigerator for 15 minutes and then mix it again.
• Add the confectioner's sugar, vanilla and salt. Mix on low speed until the sugar is incorporated, then mix it on high speed for 2-3 minutes until a fluffy buttercream forms. Add the 2 tablespoons of cranberry jelly last and mix for about 30 seconds, just until it's incorporated.
• Transfer the buttercream into a pastry bag with a star tip. Pair the macaron shells by size and pipe a ring of buttercream onto one half, leaving a small space in the center for the cranberry jelly. Using a small spoon, add a small dollop of the remaining jelly into the center of each macaron. Sandwich the cookies together and place onto a wire rack. If desired, melt ¼ cup white chocolate chips, transfer it into a pastry bag, and drizzle it over the cookies.
• Place the macarons in an airtight container in the refrigerator for at least 1 day to allow them to mature. Take the macarons out of the refrigerator about 30 minutes before enjoying.

CRANBERRY ALMOND MACAROONS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extract; beat on medium speed until soft peaks form. Gradually beat in sugar substitute on high until stiff glossy peaks form. Fold in the coconut, cranberries and almonds. , Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 325° for 10-15 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack. , Spread about 1 teaspoon melted chocolate on the bottom of each cookie. Place on waxed paper with chocolate side up; let stand until set.

CRANBERRY ALMOND MACAROONS

Steps:

• Preheat your oven to 325. Prepare a cookie sheet with parchment paper or silicone baking mats.
• Optional step: Process the coconut in the food processor for a few seconds to create more finely textured coconut and more evenly shaped macaroons.
• With a whisk, stand mixer, or hand mixer, beat the egg whites in a large mixing bowl until thick and foamy and soft peaks begin to form -- this means when you lift up the beater or whisk, soft peaks will barely hold their shape and curl over onto themselves.
• Whisk the salt and vanilla extract into the egg whites.
• Add the coconut, sweetened condensed milk, cranberries, almonds, and 1/2 cup white chocolate chips to the bowl of egg whites. Fold the egg whites into the rest of the ingredients until completely combined.
• With a cookie scoop, portion out cookies onto the prepared baking sheet. Use wet fingers to shape the macaroons into round balls and tuck in any stray coconut shreds.
• Bake for 20-25 minutes or until golden brown. Let the macaroons cool on the pan for about 3 minutes, then transfer cookies to a wire rack to cool completely.
• Melt 1/2 cup white chocolate chips and shortening in the microwave for 30 seconds. Stir. Microwave in 10-second increments until melted and smooth. With a spoon, drizzle white chocolate over macaroons and let them set. I like to place the cookies on a wire rack over a baking sheet to catch the chocolate drizzles and to keep from creating a pool of chocolate at the base of the macaroons.

CRANBERRY ALMOND COCONUT MACAROONS

Steps:

• In a small, dry frying pan over medium heat, lightly toast the almonds for 3-4 minutes. Remove from the heat and cool. Coarsely chop the almonds.
• In a medium-sized, heavy bottomed saucepan, combined the coconut, sugar, chopped cranberries, chopped toasted almonds and egg whites. Stir well. Cook over medium-low heat, stirring constantly, for about 10 to 15 minutes. (Stop cooking when the mixture turns from a creamy consistency to one that is sticky and moist, but not too dry.)
• Remove the saucepan from the heat and stir in the vanilla and almond extracts.
• Pour the mixture into a flat baking dish, spreading it out so that it will cool. Place in the refrigerator for about ½ an hour or in the freezer for about 10 minutes if you want to speed up the process.
• Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
• Using a small #40 scoop (or your hands), scoop out the coconut mixture - firmly packing the macaroon mixture into the scoop - and place each mound on the baking sheet. The cookies will not spread as you cook them, so you should be able to fit most of your macaroons onto one baking sheet.
• Bake until lightly golden - about 20 minutes (more or less depending on your oven and the size of your scoop). Place the baking sheet with the cookies still on it on a wire cooling rack and allow the cookies to cool completely on the baking sheet so that they can set up.
• Once the cookies are cooled and firm, remove them from the baking sheet and place on the wire rack for glazing. (You can place the wire rack onto the baking sheet to collect any drips if you'd like.)
• Melt the chocolate on the stove in a double boiler (or place a heat-safe bowl over a pan of water and bring to a boil). Stir to melt the chocolate.
• Dip each macaroon top into the chocolate, or using a spoon, drizzle the chocolate evenly onto each macaroon. Allow the chocolate to cool and set up (you can put it in the refrigerator if you'd like to speed up the process) before eating.

COCONUT CRANBERRY YUMMIES

Steps:

• In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

SIMPLEST ALMOND MACAROONS

Steps:

• Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
• Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
• Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
• Peel macaroons from paper when completely cool and store in an airtight container.