Pongaroons Macaroon Cookies Food

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.

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.

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.

MACAROON COOKIES

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.

COOKIES AND CREAM MACARONS RECIPE BY TASTY

Steps:

• In a medium bowl, beat the egg whites until frothy.
• Keep beating and slowly add sugar until stiff peaks form.
• Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
• Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
• Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
• Preheat oven to 285ºF (140ºC).
• Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
• Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to "glue" down the edges of the parchment paper so it stays put.
• Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
• While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth.
• Transfer to a piping bag and set aside until ready to fill.
• When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
• Let rest for 10 minutes before filling.
• To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
• Macarons are best kept refrigerated until serving.
• Enjoy!

MACAROON SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees.
• Whisk together egg whites, sugar, and salt until frothy. Stir in coconut until moist. Drop teaspoon-size mounds onto parchment-lined baking sheets; flatten with a fork.
• Bake until golden, 13 to 15 minutes. Let cool completely.
• Spread 1/2 teaspoon jam onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.

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.

PONGAROONS MACAROON COOKIES RECIPE

Steps:

• Preheat the oven to 350ºF.
• Line a cookie sheet with parchment paper.
• Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
• Whisk the egg whites and salt until soft peaks form.
• Fold the egg whites into coconut mixture.
• Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
• Place about 1 inch apart on the parchment-lined cookie sheet.
• THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
• Do not squeeze the batter.
• If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
• Bake the macaroons until golden brown, 18 to 20 minutes.
• Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.

ALMOND MACAROONS -- THE PASSOVER COOKIES

Steps:

• Combine all the ingredients, except for the egg whites.
• Stir in the egg whites.
• The dough will be like thick, wet sand.
• Roll into one inch balls.
• Place on a greased (or foil lined, or parchment paper lined) cookie sheet and flatten slightly.
• Press an almond sliver into each cookie.
• Bake at 350°F.
• for 15-20 minutes, until dry and lightly brown.

ALMOND MACAROON COOKIES

Steps:

• Preheat oven to 300 degrees. Line a baking sheet with parchment paper, and set aside. Place almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until mixture looks crumbly, about 3 minutes. Add egg white and vanilla. Continue beating until mixture is smooth and thick, about 3 minutes more.
• Drop 12 even tablespoons of batter about 2 inches apart on lined baking sheet; place 2 almond slices on each mound of dough. Bake cookies, rotating baking sheet halfway through, until golden brown, 20 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Just before serving, lightly dust confectioners' sugar over cookies.