Snow Covered Macaroon Trees Recipe 465 Food

SNOW-COVERED MACAROON TREES RECIPE - (4.6/5)

Steps:

• Line a baking sheet with parchment paper. Preheat oven to 325 degrees F. In a mixing bowl, whisk the egg white; add remaining ingredients and mix thoroughly with your hands or a wooden spoon. (It's very stiff so I used my hands). Using your hands, shape into 2-inch-tall trees, using your fingertips to make pointed tops. Place about 1 1/2" apart on the baking sheet. Bake for about 15 minutes, or until trees are firm and lightly browned. Cool in pan on a wire cooling rack for at least 30 minutes. (I trimmed edges with a small, sharp paring knife). Just before serving time, sift confectioners sugar over the top of trees.

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
• Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
• Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

INA'S 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 on wire racks.

SNOW-CAPPED MACAROONS

Steps:

• Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg whites in a medium bowl until frothy, then stir in the granulated sugar, almonds, vanilla and salt. Fold in the coconut.
• Drop tablespoonfuls of the batter 1 inch apart on the prepared baking sheets. Dampen your hands and form into tall pointed mounds. Bake until the edges are golden brown and the macaroons look dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.
• Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl. Cover with plastic wrap and microwave until melted, about 2 minutes. Whisk until smooth.
• Dip the tip of each macaroon about halfway into the glaze, then place on a clean parchment paper-lined baking sheet. Sprinkle with coarse sugar, then refrigerate until the glaze sets, about 1 hour. Store in an airtight container up to 1 week.

MACAROON TREE

Steps:

• Melt white chocolate in a glass bowl in the microwave. Wrap Styrofoam cone with aluminum foil. Working on a foil lined baking sheet, attach macaroons to the cone using the melted white chocolate. Once all macaroons are attached, drizzle the tree with melted white chocolate. Sprinkle with white sanding sugar and decorate with red hot candies. Place tree in refrigerator to set.
• Place tree in on a red ramekin in center of the round. Decorate round with white sugar. Add star cookie or ornament on top, optional. Place in refrigerator to set.
• Once set, remove from refrigerator and place tree on stand.

COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
• In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.
• Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
• Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.