ALMOND MACAROONS II
Almond cookies flavored with lemon. This is one of two recipes I have. My sister and I play around with them to try to get the best cookies possible.
Provided by JANDEE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease cookie sheets.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add lemon zest and sugar, continuing to beat until whites form stiff peaks. Color light green or pink with the food coloring while mixing. Using a rubber spatula, fold in the ground almonds. Drop by heaping spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
- Bake for 20 to 30 minutes in the preheated oven, until cookies are firm and slightly brown. Allow cookies to cool on the sheets for 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 95.7 calories, Carbohydrate 10.5 g, Fat 5.4 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 7 mg, Sugar 8.9 g
FRENCH MACARONS
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Provided by Food Network Kitchen
Time 2h30m
Yield 36 servings
Number Of Ingredients 9
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.
SIMPLEST ALMOND MACAROONS
Make and share this Simplest Almond Macaroons recipe from Food.com.
Provided by JenPo
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 3
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.
Nutrition Facts : Calories 58.5, Fat 1.9, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 10.2, Fiber 0.3, Sugar 9.4, Protein 0.8
ALMOND MACAROONS
Perfect as a present or simply to keep
Provided by tweety_anja
Time 35m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/ fan 160C/ Gas 4. Put the almonds on a baking tray and bake on the top shelf of the oven for 5 minutes. Remove and leave to cool.
- Whisk the egg whites until they form stiff peaks. Whisk in the caster sugar, a little at a time, until the mix thickens.
- Reserve 30 almonds for decorating, then blitz the rest in a food processor to a medium coarse powder. Fold the almonds and rice flour into the egg whites, then fold in the almond extract. Cover and chill for 30 minutes.
- Spoon the mixture onto baking sheets lined with nonstick baking paper. Put an almond on each. Bake on the top shelf of the oven for 12 minutes. Cool on a wire rack.
- Turn the cooled biscuits over and dip the base in melted dark chocolate and leave to set. Drizzle with melted white chocolate, then leave to set completely and pack into boxes or clear cellophane bags.
SWEDISH ALMOND MACAROONS
Make and share this Swedish Almond Macaroons recipe from Food.com.
Provided by BeccaB3c
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 64.6, Fat 2.6, SaturatedFat 0.2, Sodium 29.7, Carbohydrate 9.5, Fiber 0.5, Sugar 8.4, Protein 1.1
SAFFRON ALMONDS
Easy to make but a luxurious and unexpected bar snack, that's these saffron almonds.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Heat oil and saffron in a small skillet over medium. When oil shimmers, add almonds and cook, stirring frequently, until golden brown, 5 to 7 minutes. Transfer to a bowl; season with salt. Let cool completely. Serve immediately, or store in an airtight container at room temperature up to 1 week.
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- Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes. Line two large cookie sheets with parchment paper; set aside.
- Place the almond flour and powdered sugar in the bowl of a food processor. Cover and process for 1 minute, stopping once to scrape up the flour mixture from the bottom of the bowl.
- Add the cream of tartar to the egg whites. Beat with an electric mixer on medium speed until frothy, about 1 minute. Gradually add the granulated sugar and beat on high speed until stiff and shiny, about 4 more minutes.
- Gently add the flour mixture to the egg whites. Fold the flour mixture into the egg whites by gently drawing a rubber spatula halfway through the mixture and fold until all flour mixture is incorporated, giving the bowl a quarter turn with each fold (about 50 strokes).
- Transfer the mixture (batter will be thin) to a large decorating bag fitted with a large (about 1/4-inch) round tip. Pipe 1 1/4-inch circles 1 inch apart onto the prepared cookie sheets.
- Preheat oven to 300°F. Bake about 18 minutes or until tops of cookies are set, shiny and rise 1/8-inch to form a "foot". Cool completely on cookie sheets on a wire rack.
- Spread Almond Butter Frosting onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
30 BEST ALMOND DESSERTS - INSANELY GOOD
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5/5 (2)Published 2021-08-27Category Desserts, Recipe Roundup
- Raspberry Almond Blondies. Slivered almonds are one of my favorite additions when baking. They turn wonderfully golden and crisp in the oven, plus cooking/toasting the nuts helps to bring out the taste.
- Almond Roca Bars. Since almond extract can be pretty intense, it’s best to use it when there are other flavors to help mellow it out. In this case, even if you add a little too much, the chocolate on top should help to balance everything just right.
- Swedish Almond Tart. Along with their love for warm spices, the Swedes can’t seem to get enough of almonds. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Almond Shortbread Cookies. Shortbread cookies are such an elegant and classic little treat. The buttery base is excellent on its own, but it’s super easy to add flavor and texture, too.
- Chocolate Almond Florentines. Florentines are thin and crunchy cookies usually made with a combination of dried fruits, nuts, sugar, and honey. They’re also known as lace cookies because the caramel bubbles and creates lace-like holes in the cookie as they cook.
- Swedish Almond & Cardamom Mini Cakes. So, along with warm spices and almonds, cardamom is another trendy spice used in Sweden. These cardamom buns are available year-round, and almost everywhere you go.
- Thumbprint Cookies. It’s not truly the holidays until I make a batch of these melt-in-your-mouth raspberry and almond cookies. Not only do they look fantastic, but the flavors are the perfect blend of tart, sweet, and nutty.
- Dark Chocolate Almond Rocks. This is the easiest recipe on the list, and you only need two ingredients: chocolate and almonds. Start by toasting the nuts, which helps to release the natural oils and brings out the sweet almond flavor.
- Almond Biscotti Recipe. Biscotti are twice-baked cookies with a crunchy texture that will soften right up when you dip them into your coffee. The initial idea was to have them become crisp and slightly dry so they’d last longer.
- Almond Paleo Coffee Cake. If you’re looking for something to spice up your morning routine, this healthy, gluten-free, paleo coffee cake is the one for you.
LOW FODMAP SWEDISH MACAROON TEA CAKES - FUN WITHOUT …
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Reviews 1Category DessertCuisine AmericanTotal Time 45 mins
- To make cookie base: In a large bowl, blend together softened butter, pumpkin puree, and sugar until well mixed. Beat in egg, vanilla, and cinnamon. Gradually add in flour, stirring until completely mixed.
- In a greased mini muffin tin, drop teaspoon portions of batter into the bottom of each cup. Gently press batter over bottom and slightly up the sides to form a cup. Place in freezer for 10 minutes to chill.
- To make almond filling: Beat egg whites until light and foamy. Gradually beat in sugar until well blended. Gently fold in almond meal, cinnamon, and vanilla extract.
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