Macaroon Sugar Cookies Food

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.

FIRST-PLACE COCONUT MACAROONS

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

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.

MACARON (FRENCH MACAROON)

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.

MACAROON SUGAR COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream butter and sugars together.
• Add egg. Beat until egg is mixed in well.
• Add vanilla.
• Mix in instant potato flakes.
• Mix in baking soda, salt, and flour.
• Add coconut and nuts.
• Drop by the spoonful onto a greased cookie sheet 2 inches apart.
• You can use a sugared glass bottom to make cookies flat.
• Bake 6-8 minutes.

COCONUT MACAROONS - SUGAR FREE

Steps:

• Pre-heat oven to 325°F.
• In a food processor, pulverize the coconut. If you don't have a food processor, you can skip this step but the cookies will have a bit different of a texture.
• In mixing bowl beat egg whites, vanilla, and sweetener on medium until it makes peaks (tips stand straight up). A wisk attachment on your mixture will work wonders. If you beat it too hard or long you may break down the egg whites and not get it to peak. If this happens don't despair, as long as its frothy, it should work.
• By hand, gently fold in ground coconut and almond meal. Do not mix any more than necessary to wet your dry ingredients.
• Drop by rounded teaspoons onto greased cookie sheet. Bake at 325°F for 20 minutes or until edges are lightly browned.

SUGAR COOKIE MACAROON SANDWICHES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In medium bowl, beat cookie mix, butter, coconut and egg with electric mixer on medium speed until soft dough forms. Shape dough into 48 (1-inch) balls. On cookie sheets, place balls 2 inches apart; flatten slightly.
• Bake 12 minutes or until bottoms are golden. Cool 5 minutes. Remove from cookie sheets to cooling racks; cool completely.
• In small microwavable bowl, microwave chocolate and whipping cream uncovered on High 30 seconds; stir. Microwave 30 seconds longer, stirring every 15 seconds, until chocolate can be stirred smooth. For each sandwich cookie, spread about 1 teaspoon chocolate mixture on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until chocolate is set.