Swedish Almond Macaroons Food

ALMOND MACAROONS

Steps:

• Preheat oven to 300°F.
• Grease a baking sheet, line with waxed paper and grease again.
• Beat egg whites until they form soft peaks.
• Gradually add the icing sugar, beating until the mixture forms stiff peaks.
• Mix together the almonds and cinnamon.
• Gently fold into the egg mixture.
• Spoon mixture into a decorating bag fitted with a large, round icing tube.
• Pipe small amounts onto the prepared baking sheet.
• Bake for 20 to 25 minutes or until dry.
• Cool.
• Store in airtight container to mellow for about 1 week before serving.

ALMOND MACAROONS

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.

SIMPLEST ALMOND MACAROONS

Steps:

• Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
• Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
• Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
• Peel macaroons from paper when completely cool and store in an airtight container.

FRENCH ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
• In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
• Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.

ALMOND SWEDISH BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan; set aside.
• With mixer, cream together eggs and sugar; add flour, baking powder, salt, melted butter and almond extract, beating until just mixed. Spread into prepared baking pan and sprinkle with the almonds.
• Bake for 30 minutes or until tested done and lightly browned. Cool and cut into bars.

GREEK ALMOND MACAROONS (MARONHINOS OR MARTSAPADES)

Steps:

• Combine the 2 cups almonds and 1/2 cup of the sugar in a food processor and grind as fine as possible.
• Add the egg whites and almond extract to the almond mixture and process until well blended. Add the remaining 1 cup sugar and process again until a thick paste forms. Set the paste aside for 30 minutes (it will continue to thicken).
• Preheat the oven to 300°F Coat two or three baking sheets with oil or butter.
• Drop tablespoon amounts of the almond paste mixture onto the prepared baking sheets, allowing 1 inch between. Place an almond slice on top of each one. Bake for 20 minutes. Raise the oven temperature to 375°F and continue baking until the macaroons are lightly golden on the bottom, 5 minutes more.
• Remove the baking sheets from the oven and loosen the macaroons. Set them aside to cool completely on the sheets. Serve right away, or store in an airtight container at room temperature for up to 5 days. Makes 36 Macaroons.
• NOTE: You can also pipe the almond paste onto the baking sheets through a pastry tube, as is traditionally done.
• MACAROONS GREEK-AMERICAN STYLE.
• When the Greeks were introduced to chocolate, they went quite treloi, "crazy" for it, and now dozens of chocolate treats fill the display cases in sweet stores. Chocolate is not, however, much used in home baking. In a Greek-American touch, a drizzle of chocolate adds just enough of the rich taste without overwhelming the subtleties of the macaroons.
• Heat the chocolate pieces and liquid together in a small saucepan or in a microwave oven until the chocolate is soft but not bubbling, about 1 minutes. Whisk to smooth the mixture and then heat it a few seconds longer until it is runny but not boiling. Brush or drizzle a little of the chocolate over the top of each macaroon. Set aside to cool until the chocolate hardens, about 10 minutes. Serve right away, or store in an airtight container at room temperature for up to 5 days.
• Adventures In Greek Cooking.

ALMOND MACAROONS

Steps:

• In a food processor fitted with a steel blade, combine the almonds and sugar.
• Process until the almonds are very fine and the mixture is beginning to pack together around the sides of the bowl, at least 3 minutes.
• Add the almond extract.
• With the processor on, gradually add only enough of the egg white to form a ball of dough around the blade.
• With the processor still running, add only enough of the additional egg white so that the dough has the consistency of very thick, sticky mashed potatoes and no longer forms a ball.
• Form the cookies by either piping them or dropping them by spoonfuls onto parchment lined sheet pans.
• Use a finger or pastry brush dipped in water to smooth the tops, then allow to rest at room temp for 30 minutes prior to baking.
• Preheat the oven to 300°F.
• Position the racks in the upper and lower thirds of the oven.
• Bake the cookies for 20-25 minutes, or until the edges of the cookies barely begin to color.
• Rotate the pans from front to back and top to bottom about halfway through the baking time to ensure even baking.
• Slide the parchment onto racks and cool the cookies completely before detaching them from the parchment.

SWEDISH ALMOND MACAROONS

Steps:

• Knead almond paste until soft; work in powdered sugar.
• Add vanilla and salt.
• Add egg whites, a little at a time, blending well after each addition. Use just enough egg whites to make a soft dough that will hold its shape when dropped from a teaspoon.
• Line cookie sheets with unglazed brown paper.
• Drop paste onto sheets by teaspoonfuls, about 2 inches apart. Or force through a cookie press into rounds.
• Sprinkle with sugar.
• Bake about 20 minutes at 300 degrees.
• Place macaroons on damp towel to loosen the brown paper and remove paper. Cool on racks.