Honey Macaroons Food

FRENCH MACARONS

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.

COCONUT MACAROONS

Steps:

• Preheat oven 350 degrees F.
• Line 3 cookie sheets with parchment paper.
• Put unsweetened coconut in bowl of food processor fitted with steel blade and add 1 1/4 cups sugar.
• Process until mixture is finely ground and well combined.
• Put egg whites in the clean bowl of electric mixer.
• Set the bowl in a skillet with 1 to 1 1/2 inces of hot water.
• Place over low heat and beat constantly with a whisk until warm and frothy.
• (This will happen almost immediately; be careful not to overheat, or the whites will cook).
• Transfer the bowl to the electric mixer, which has been fitted with the whisk attachment.
• Add the salt to the whites and beat at high speed until they become white and thick.
• With the machine running, add remaining 1 cup sugar in a steady stream and continue to beat until thick and shiny.
• Add the honey and both extracts and continue to beat until stiff (the mixture will look like thick, shiny melted marshmallows).
• Remove the bowl from the machine and using a sturdy rubber spatula, fold in the ground coconut mixture and 2 1/2 cups sweetened shredded coconut.
• Combine gently but thoroughly.
• Using a medium-sized ice cream scoop, scoop macaroon batter onto prepared baking sheets, in 3 rows of 3 per sheet.
• Using your fingers, place a good pinch of the sweetened premium shred coconut on top of each mound, spreading gently to cover.
• To correct the shape of a mound, use your fingers to gently prop up and round the batter, which will be soft.
• Position oven rack on the center shelf.
• Place macaroons in oven and reduce temperature to 325 degrees F.
• Bake for 23 to 25 minutes or until light golden brown on the outside but still visibly soft on the inside.
• Let sheet sit on a wire rack for 5 to 10 minutes.
• Use a thin metal spatula to transfer the cookies.

MACAROONS I

Steps:

• Cover cookie sheets with parchment paper or aluminum foil.
• In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
• Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
• Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.