FRENCH MACARONS
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Provided by Food Network Kitchen
Time 2h30m
Yield 36 servings
Number Of Ingredients 9
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.
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
MACARON (FRENCH MACAROON)
This is the quintessential macaron (NOT macaroon) recipe. I am a baker's apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!
Provided by Liz
Categories World Cuisine Recipes European French
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- Line a baking sheet with a silicone baking mat.
- Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
- Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
- When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
- Preheat oven to 285 degrees F (140 degrees C).
- Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
Nutrition Facts : Calories 189.5 calories, Carbohydrate 36.4 g, Fat 2.6 g, Protein 6.9 g, SaturatedFat 0.3 g, Sodium 22 mg, Sugar 31.9 g
REALLY EASY MACAROONS
Make and share this Really Easy Macaroons recipe from Food.com.
Provided by TwistyJersey
Categories Drop Cookies
Time 35m
Yield 32-42 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
- In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
- Refrigerate one half hour.
- Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
- Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.
BASIC COCONUT MACAROONS
Provided by Food Network Kitchen
Time 40m
Yield about 30 macaroons
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
- Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
CHOCOLATE-COCONUT MACAROONS
Steps:
- Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
COCONUT MACAROONS III
This recipe has won many 1st place ribbons at my state fair. They are very simple to make.
Provided by Kristil Kimbro Lyle
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g
EASY COCONUT MACAROONS
Make and share this Easy Coconut Macaroons recipe from Food.com.
Provided by Lucky13
Categories Drop Cookies
Time 30m
Yield 18 cookies, 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, flour, salt and coconut in a mixing bowl. Stir slightly so all dry ingredients are nicely blended. Stir in egg whites and almond extract. Mix well. Drop from teaspoon on lightly greased baking sheets. Bake at 325 degrees for 15 to 20 minutes or until the edges of the cookies are golden brown. Remove cookies from cookie sheet immediately after baking.
Nutrition Facts : Calories 1133, Fat 73.6, SaturatedFat 65, Sodium 152.9, Carbohydrate 112.1, Fiber 19.1, Sugar 75.6, Protein 17.4
MACAROON KISS COOKIES
Make and share this Macaroon Kiss Cookies recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 1h10m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, beat the butter, cream cheese and sugar.
- Blend well, then add egg yolk, almond extract and orange juice; beat mixture well.
- Stir together the flour, baking powder and salt.
- Gradually add to the butter mixture and beat until well blended.
- Stir in 3 cups of the coconut; cover mixture and chill for 1 hour, or until firm to handle.
- Unwrap the kisses while chilling and heat oven to 350°.
- Form dough into 1-inch balls; roll them in remaining coconut.
- Place them on a ungreased cookie sheet. Bake 10-12 minutes until lightly browned.
- Remove from the oven and quickly press a kiss into each center.
- Let cool 1 minute, then transfer to wire rack to cool completely.
PERFECT COCONUT MACAROONS
After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.
Provided by circoit
Categories Desserts Cookies Macaroon Recipes
Time 1h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
- Beat egg whites in a bowl until soft peaks form.
- Fold coconut mixture into egg whites until just combined.
- Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
- Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
- Line baking sheet with new piece of parchment paper.
- Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g
MACAROON COOKIE BARS
Make and share this Macaroon Cookie Bars recipe from Food.com.
Provided by LAURIE
Categories Bar Cookie
Time 50m
Yield 1 13x9 pan
Number Of Ingredients 7
Steps:
- Combine cake mix, butter or margarine and 1 egg on high speed of mixer until crumbly.
- Press into greased 13x9 pan.
- Set aside.
- Mix together, milk, vanilla and remaining egg well.
- Stir in 1 cup coconut and nuts.
- Pour over chocolate crust. Spread evenly.
- Top with 1/4 cup coconut.
- Bake 350° for 30-40 minutes.
- Middle of pan may still be loose but will settle on cooling.
ANGEL MACAROONS
These chewy coconut cookies start with a boxed angel food cake mix. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
- Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
CHEWY MACAROONS
Make and share this Chewy Macaroons recipe from Food.com.
Provided by Diana Adcock
Categories Drop Cookies
Time 18m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Combine coconut, flour and salt.
- Stir in vanilla and milk.
- Drop from a tablespoon onto a greased cookie sheet.
- Bake for 13 minutes or until golden brown.
MACAROON COOKIES
"My family loves these delicious cookies on special occasions," says field editor Marcia Hostetter, Canton, New York.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, combine all ingredients. Drop 2 in. apart onto greased baking sheets., Bake at 350° for 10-12 minutes or until lightly browned. With a spatula dipped in water, immediately remove to wire racks to cool.
Nutrition Facts : Calories 151 calories, Fat 8g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 72mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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