BLACK MOONS RECIPE - (3.8/5)
Provided by Memere
Number Of Ingredients 15
Steps:
- Sift dry ingredients together. Cream shortening, sugar, egg, and milk then add alternately together with flour mixture. Add vanilla. Drop by spoonful onto an ungreased cookie sheet. -32 tablespoons makes 16 full sized moons -40 teaspoons makes 20 small moons Bake at 375 degrees Bake 10-15 min and check them FILLING: Whip all ingredients together
MACARONS
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.
Provided by Deegan
Categories World Cuisine Recipes European French
Time 9h
Yield 15
Number Of Ingredients 5
Steps:
- Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
- Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
- Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
- Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
- Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
- Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
- Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g
BLACKMOONS
My mom was a newlywed in the 1950s when she found this recipe. It's been my favorite dessert as long as I can remember. Since I've never seen the exact recipe anywhere else, I have copies stashed all over the place so I never lose it. I usually increase all the filling ingredients by half to have more of it. I've never counted the number of blackmoons this makes so I'm just guessing.
Provided by Twiggyann
Categories Dessert
Time 7h10m
Yield 24 blackmoons, 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, mix the first 10 ingredients well and drop by teaspoon on an ungreased cookie sheet. Bake in a 425 F oven for approximately 7 minutes. Cool on wax paper.
- To make the filling, mix the filling ingredients together (1/2 cup shortening, 1 cup confectioner's sugar, 1 cup marshmallow fluff, 1/2 teaspoon vanilla, and a little milk) to make a creamy consistency.
- Choose 2 shells approximately the same size and spread one with the filling and top with the other.
Nutrition Facts : Calories 425, Fat 18.8, SaturatedFat 4.9, Cholesterol 20.5, Sodium 300.8, Carbohydrate 60.5, Fiber 1.2, Sugar 35.4, Protein 4.2
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