Macaroon Cake Food

DARK CHOCOLATE MACARON CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a straight-sided baking sheet with parchment.
• In a food processor, combine the almond meal, powdered sugar, cocoa powder and salt. Process for 30 seconds to make a very fine mixture. Set aside.
• Using a hand-held mixer fitted with a whisk attachment, beat the egg whites on medium speed until beginning to stiffen, about 1 1/2 minutes. Add the cream of tartar, and continue beating, slowly adding in the sugar. Beat on medium speed until glossy and stiff peaks form, an additional 1 1/2 minutes--be careful not overwhip. In 3 additions, fold the dry ingredients into the egg white mixture, just until combined and no streaks remain.
• Divide the batter evenly into 2 rounds on the prepared baking sheet. Bake until dry on top and slightly puffed, 25 to 30 minutes. Remove from the oven and cool completely on the baking sheet.
• For the ganache: Meanwhile, heat the heavy cream, vanilla and salt in a small saucepan over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the cream over the chocolate. Let sit for 3 minutes, then whisk until smooth. Place a piece of plastic wrap directly on top of the chocolate and refrigerate until firm but spreadable, about 1 hour.
• Spread the ganache on the flat side of each cake layer. Line raspberries in circles on top of the ganache. Top with the remaining cake. Wrap with plastic wrap and let sit at room temperature for about 2 hours. Slice and serve with a dollop of unsweetened whipped cream.

ANGEL MACAROONS

Steps:

• Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.
• Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
• Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
• Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
• In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie.

ANGEL MACAROONS

Steps:

• Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.

MACARONS

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.

MACAROON ICE CREAM CAKE

Steps:

• Heat oven to 350ºF.
• Remove rim from 9-inch springform pan; cover bottom with parchment paper. Combine 1 pkg. coconut, sugar, flour and egg whites. Stir in 1 oz. finely chopped chocolate; press onto bottom of springform pan. Bake 20 min. or until center of crust is dry and edge is golden brown; cool completely. Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan. Bake 10 to 12 min. or until golden brown, stirring occasionally. Cool completely.
• Reserve 2 Tbsp. toasted coconut; place remaining toasted coconut in large bowl. Finely chop 2-1/2 oz. of the remaining chocolate. Add with ice cream to coconut in bowl; mix well. Attach rim to bottom of springform pan. Spoon ice cream mixture over crust. Freeze 4 hours or until firm.
• Melt remaining 1/2 oz. chocolate; drizzle over dessert just before serving. Sprinkle with reserved coconut.

MACARONS

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.

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.

HOW TO MAKE MACARONS RECIPE BY TASTY

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!

TIERED MACARON CAKE

Steps:

• For the macaron cake layers: Fit a large pastry bag with a large open pastry tip. Line 3 sheet pans with parchment. Using a 9-inch cake pan and a Sharpie, trace around the cake pan to create a 9-inch circle on each piece of parchment. Using a 6-inch cake pan and a Sharpie, trace around the cake pan to create a 6-inch circle next to the 9-inch circle on each piece of parchment; flip the parchment pieces over so the ink is facing down but you can still see the outline of the circles. Set aside.
• Sift together the almond flour and confectioners' sugar in a large mixing bowl. Add the food coloring and 2 tablespoons of the egg whites but do not stir. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the salt and remaining egg whites and give it a quick stir. Set aside.
• In a saucepan, add the lemon juice and 1/3 cup water, then the granulated sugar. Heat over medium heat, stirring gently and brushing down any sugar granules that are clinging to the side of the pan with a damp pastry brush, until the sugar has completely melted. Continue to heat, without stirring or agitating the mixture, until the syrup reaches 235 degrees F. Then, start the mixer with the egg whites on high. Continue to heat the syrup, without stirring, until it reaches a final temperature of 245 degrees F. At this point, make sure the egg whites are nice and foamy, then carefully pour the sugar syrup down the side of the bowl, being careful not to pour it on the moving whisk (DANGER!). Whisk on high until the whites are bright white and shiny but not yet holding a stiff peak.
• Add the meringue to the bowl with the confectioners' sugar and almond flour and fold together until the batter is smooth, the consistency of ketchup and shiny.
• Transfer the meringue batter to the prepared pastry bag. On one of the 9-inch circles, pipe the batter in a spiral just large enough to fill the circle by starting in the very center and piping tight circles to the edge of the outline. Pipe the batter in the 6-inch circle in the same manner. Repeat with the remaining circles on each sheet pan. If you have additional batter, pipe quarter-size dollops or hearts on the empty spaces on the sheet pans. Gently tap the sheet pans on a work surface a few times to release any air bubbles and allow to sit at room temperature for 20 to 30 minutes to form a "skin."
• Preheat the oven to 275 degrees F.
• Bake the macaron shells, opening the oven door during baking very quickly once or twice if it's very humid to allow moisture to escape, 20 to 25 minutes. Allow the shells to cool completely before filling.
• For the German buttercream: Combine the egg yolks, granulated sugar, cornstarch and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk until smooth.
• In a large saucepan, bring the heavy cream and milk to a simmer.
• With the mixer running on medium speed, slowly add the hot cream/milk mixture to the bowl by pouring it down the side and into the egg yolk mixture, mixing to completely combine. Transfer the mixture back into the saucepan and heat, whisking CONSTANTLY over medium-low heat, until the mixture thickens to the consistency of mayonnaise and starts to bubble, about 5 minutes.
• Transfer the hot pastry cream to the CLEAN bowl of a stand mixer fitted with a CLEAN whisk attachment and mix until the mixture has cooled to room temperature, 10 to 15 minutes.
• Add the butter a few tablespoons at a time, whisking between each addition. Continue adding and whisking until the mixture thickens and has transformed into a spreadable filling. You may not need the entire pound of butter.
• Remove a third of the filling to a small bowl and stir in the lemon extract. In the remaining buttercream in the mixing bowl, add the blackberry jam and mix until smooth and combined. Transfer the fillings to separate large pastry bags fitted with large open star tips.
• On the flat side of one of the large macaron rounds, arrange blackberries around the perimeter, leaving about 1/2 inch of space between each. Evenly space more blackberries in the center. Pipe the blackberry buttercream around the blackberries. Top with a second large macaron round and repeat with the remaining blackberries and buttercream. Top with the third large macaron round. Repeat with the smaller macaron rounds, using the raspberries and lemon buttercream.
• Stack the smaller round on top of the larger one, or use a tiered cake stand to separate the two layers.

CHOCOLATE MACAROON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
• To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
• Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
• Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
• Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
• Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
• Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
• To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.

CHOCOLATE MACAROON CAKE - BUNDT CAKE

Steps:

• Filling: In small bowl, beat egg white until soft peaks form.
• Gradually add sugar; beat until stiff peaks form.
• By hand, stir in coconut, flour and vanilla, blending well.
• Set aside.
• Cake: In large mixing bowl, combine all ingredients, blending at low speed until moistened.
• Beat 3 minutes at medium speed and then pour batter into greased and flour 12 cup Bundt Pan.
• Drop teaspoonfuls of coconut filling over the chocolate batter.
• Bake at 350°F for 55-65 minutes or until cake tests done.
• Cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool completely.
• Top with vanilla or chocolate glaze.

BONNIE'S ANGEL FOOD MACAROONS

Steps:

• 1. Line the baking sheet with parchment paper. (reuse for each batch) No need to grease. Preheat the oven to 350 degrees, and place rack in CENTER of the oven. Bake cookies 10 to 12 minutes, depending on your oven.
• 2. You will need a box of angel food cake mix and a bag of flaked, sweetened coconut, almond extract and water.
• 3. Using a hand mixer, mix the angel food cake and the water and extract together, on low, for one minute, then scrape the bowl and beat for one minute more. Gently fold in the coconut.
• 4. Drop the cookies by heaping teaspoon onto the baking sheet, two inches apart. (I do mine with a tablespoon because I like them bigger, takes one minute longer to bake them in my oven)
• 5. Bake for 10 to 12 minutes depending on your oven. Size of cookie also makes a difference in the time it takes to bake. Don't overbake the cookies! They should look like toasted marshmallows look when they are just barely starting to turn a tan color. See my photo.
• 6. Remove from oven and cool on a wire rack.
• 7. Here is how they look.
• 8. Give a plate of these cookies as a gift!
• 9. Enjoy!

MAKEOVER MACAROON CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. , Move oven rack to lowest position. Preheat oven to 325°. In a large bowl, beat egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended., In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.

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.

LANNETTE'S CHOCOLATE MACAROON TUNNEL CAKE

Steps:

• Grease a bundt pan.
• Mix together the oil, water, 4 eggs, and the sour cream till blended.
• Mix in the cake mix and the pudding mix.
• Pour 2/3 of the batter into the bundt pan.
• Put the macaroon filling on top of batter forming a ring only in the center of the layer.
• Top with remaining cake batter.
• Bake at 350 for approximately 1 hour.
• Cool cake in pan for about 10 minutes. Remove from pan to cool completely.
• Spoon glaze over the top of the cake, allowing it to drip down the sides of the cake.
• Filling:.
• Whip egg whites till stiff.
• Gradually add the sugar while continuing to whip.
• Stir in the vanilla and coconut extracts.
• Mix the flour with the finely chopped coconut, and fold into the egg white mixture.
• Glaze:.
• Beat all ingredients with electric mixer till smooth. If necessary, add more milk to make the glaze a slightly "runny" consistency.

COCONUT MACAROON CAKE

Steps:

• Mix the cake mix as directed on the back of the box and preheat the oven to the degree listed on the box.
• Add the Cream of Coconut and the shredded coconut to the cake mix. Stir well.
• Liberally grease and flour the bundt pan!
• Pour into a bundt pan and bake until a pick inserted into the cake comes out clean. (You will add approximately 20 minutes to the bake time listed on the box to account for the extra moisture in the cake.).
• When cake is done, cool for 20 minutes, then invert onto a cake stand or plate.

CHOCOLATE MACAROON TUNNEL CAKE

Steps:

• Preheat oven to 350 degrees. Spray your bundt pan with non-stick cooking spray.
• Prepare cake mix as per box instructions. Set aside.
• In a separate bowl, with a fork quickly mix egg whites. Add the sugar and vanilla and mix again. Stir in coconut and flour.
• Pour about ½ of the cake mix into your bundt pan. (see photo in blog post) Now spoon filling in a "tunnel" on top of the batter. Be careful not to let the filling touch the pan. Now pour and evenly cover the tunnel with the rest of the batter.
• Bake the cake for 45 minutes or until toothpick comes out clean.
• Cool in pan for 20-30 minutes and turn onto a plate to cool the rest of the way.
• Drizzle with frosting if you desire.

MACAROON CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
• In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.