White Chocolate Macaroons D V O Food

WHITE CHOCOLATE MACAROONS

Steps:

• Heat oven to 350°F
• Lightly grease cookie sheets or spray with cooking spray.
• In large bowl, break up cookie dough. Stir or knead in all remaining ingredients until well blended.
• On cookie sheets, drop dough by Tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until edges are golden brown.
• Remove from oven and place 1/2 of cherry into middle of cookie.
• Cool 2 minutes; remove from cookie sheets to cooling racks.

WHITE CHOCOLATE MACAROONS - D-V-O

Steps:

• Oven at 350ºF.
• Combine ingredients together; mix well.
• Drop by rounded teaspoonfuls onto ungreased baking sheets.
• Bake for 10 to 12 minutes.
• Cool on baking sheets for 2 minutes; remove to wire rack to cool to room temperature.

CHOCOLATE MACARONS

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
• Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
• To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

WHITE CHOCOLATE-LEMON MACAROONS

Steps:

• Heat oven to 325°F.
• Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well.
• Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.
• Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with melted chocolate.

CITRUS WHITE CHOCOLATE MACAROONS

Steps:

• Mix coconut, white chocolate, sugar, flour and salt in a large bowl.
• Stir in egg whites (unbeaten), lemon peel and almond extract until well blended.
• Drop by full teaspoons onto lightly greased and flowered cookie sheet.
• Bake at 325 degrees for 15 to 17 minutes or until edges of cookies are golden brown.
• Immediately remove from cookie sheet.
• Cool on wire racks.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
• In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
• On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.