Moniques Macaroons Healthy Version And Vegan Food

FRENCH MACARONS

Steps:

• Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners' sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. , Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners' sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes. , Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself., Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8-in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. , To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve. , Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, top macaron shells with crushed candy canes just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed. , Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells. , Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.

MONIQUE'S MACAROONS (HEALTHY VERSION AND VEGAN)

Steps:

• In a large bowl: mix together oats, coconut, protein powder. Set aside.
• In a large pot/saucepan: mix together sugar, Splenda, margarine, milk, cocoa, and vanilla. While whisking, bring to a boil over high heat. Do not overboil.
• Once boiling, remove from heat and immediately fold in the dry ingredients. Fold until well mixed.
• While the mixture is still warm, roll into about a 1 to 1.5" balls. Squish semi-flat onto a waxpaper-lined cookie sheet. Alternatively, one could just spoon out and drop, but I find in warm weather they don't "set" as well as when rolled.
• Allow to firm up in the fridge or freezer.
• Enjoy!

FRENCH PINK MACAROONS

Steps:

• To make the white chocolate ganache- stir the chocolate and the thickened cream in a saucepan over a low heat until smooth.
• Transfer the mixture to a small bowl. Cover and refrigerate until the mixture is spreadable.
• For the macaroon cookies- Preheat oven to 150°C or 130°C if using a fan-forced oven. Grease oven trays and line them with baking paper.
• Ensure mixing bowl is thoroughly clean. Beat egg whites in a small bowl with an electric mixer until soft peaks form.
• Add the sugar and food colouring, beat until the sugar dissolves.
• Transfer the mixture to a large bowl.
• Fold in the sifted icing sugar and almond meal, in two batches.
• Spoon the mixture into large piping bag fitted with a 1.5cm plain tube.
• Pipe 36 x 4cm rounds, 2cm apart, onto the trays. (keep the circles as uniform as possible as this will make your macaroons look uniform and make pairing easier).
• Tap the trays on the bench top to allow macaroons to spread slightly. Dust with sifted icing sugar and allow to stand for 15 minutes.
• Bake macaroons about 20 minutes. Remove from oven and allow to stand 10 minutes on the trays before transferring to a wire rack to cool.
• Sandwich macaroons with the ganache.
• Dust with a little sifted icing sugar to serve.
• Makes 18.