ALMOND MACAROONS
These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up-everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. -Deena Dillion, Ossian, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.
Nutrition Facts :
ALMOND MACAROONS
This classic almond cookie is moist, soft, and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
- Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.
SESAME-ALMOND MACAROONS
Provided by Jean Thiel Kelley
Categories Cookies Mixer Nut Dessert Bake Quick & Easy Low Sodium Almond Sesame Bon Appétit Pasadena California Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F. Sprinkle sesame seeds on large baking sheet. Place in oven; toast until light golden, stirring occasionally, about 20 minutes. Cool.
- Line 2 heavy large baking sheets with foil. Butter and flour foil. Using electric mixer, beat almond paste and sugar until only very small pieces of almond paste remain. Add egg whites and mix on high speed until mixture is smooth, about 5 minutes. Mix in sesame seeds. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
- Bake cookies until puffed, pale golden and edges begin to brown, about 14 minutes. Transfer foil with cookies to rack and cool completely. Carefully peel cookies from foil. (Can be made 2 days ahead. Store in airtight containers.)
CHEWY ALMOND MACAROONS
Categories Food Processor Dessert Bake Almond Gourmet
Yield Makes about 40 macaroons
Number Of Ingredients 5
Steps:
- In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.
SESAME-ALMOND MACAROONS
Easy to make...a new twist on a traditional recipe.
Provided by Laria Tabul
Categories Almond Desserts
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F.
- Sprinkle sesame seeds onto a large baking sheet and bake about 20 minutes or until light gold, stirring occasionally. Let cool.
- Line cookie sheet with parchment paper.
- With an electric mixer, beat almond paste and sugar until only very small pieces of the paste remain. Separate the eggs and add the egg whites and mix on high speed until mixture is smooth. Mix in sesame seeds.
- Drop by rounded teaspoonfuls onto prepared cookie sheet, spacing 2 inches apart. Bake about 14 minutes or until cookies are puffed, pale golden and the edges begin to brown.
- Transfer cookies on the parchment paper to a rack and cool completely. Carefully peel cookies from parchment paper.
Nutrition Facts : Calories 105.7 calories, Carbohydrate 11.9 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 9.3 mg, Sugar 5.6 g
ALMOND MACAROONS
Provided by Marian Burros
Categories easy, dessert
Time 30m
Yield About 2 dozen cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Mixture should be fairly thick and fine and should drop off spoon in a mass.
- Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
- Bake for about 20 minutes, or until cookies turn pale brown. Remove from pan when cool.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 13 milligrams, Sugar 13 grams, TransFat 0 grams
FRENCH ALMOND MACARONS
These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
- Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
- Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool completely.
- Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.
SESAME-ALMOND MACAROONS
Easy to make...a new twist on a traditional recipe.
Provided by Laria Tabul
Categories Almond Desserts
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F.
- Sprinkle sesame seeds onto a large baking sheet and bake about 20 minutes or until light gold, stirring occasionally. Let cool.
- Line cookie sheet with parchment paper.
- With an electric mixer, beat almond paste and sugar until only very small pieces of the paste remain. Separate the eggs and add the egg whites and mix on high speed until mixture is smooth. Mix in sesame seeds.
- Drop by rounded teaspoonfuls onto prepared cookie sheet, spacing 2 inches apart. Bake about 14 minutes or until cookies are puffed, pale golden and the edges begin to brown.
- Transfer cookies on the parchment paper to a rack and cool completely. Carefully peel cookies from parchment paper.
Nutrition Facts : Calories 105.7 calories, Carbohydrate 11.9 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 9.3 mg, Sugar 5.6 g
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