CHOCOLATE MACAROONS II
A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.
Provided by Linda Eurich
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
- To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
- Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
- Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
- Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 19.7 g, Cholesterol 18.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 67.7 mg, Sugar 12.5 g
CHOCOLATE MACAROONS
I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more. Here is the last Macaroon recipe. Here is a few other interesting things they had in the artical. A taste of history: The seder plate...Every food represents portions of the Passover story. Zeroah, a roasted shank bone, symbolizes the lamb sacrificed on Passover eve. A roasted egg, betzah, signifies eternal life. Haroset, a mix of apples and wine, is inspired by the mortar used to build Pharaoh's cities. Horseradish is a reminder of life in slavery. Karpas, a vegetable dipped in salt water, commemorates spring. Calling all kids...The afikomen, or ceremonial matzo, is hidden at the beginning of dinner by the seder leader. A prize (usually candy or money) goes to the child who finds it. The matzo is then shared by everyone at the table.
Provided by Charlotte J
Categories Drop Cookies
Time 20m
Yield 15 Macaroons
Number Of Ingredients 7
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.
CHOCOLATE MACARON RECIPE
How to make crispy, crunchy, chewy chocolate macarons! Delicate little cookies filled with chocolate ganache. Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems.
Provided by Elizabeth Marek
Categories Dessert
Time 1h8m
Number Of Ingredients 12
Steps:
- Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
- Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.
- Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
- Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.
- Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
- Add the vanilla to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.
- Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
- Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
- Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
- Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed
- Drop the pan onto the table 5-6 times from about 5" above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
- Allow to dry, uncovered until a crust forms on the surface. About 30 minutes - 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
- Bake at 320ºF for about 14-15 minutes or until lightly browned. If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
- Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container.
- Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.
Nutrition Facts : Calories 81 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 40 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 cookie
CHOCOLATE MACAROONS
Looking for a sweet dessert to serve for Passover? This recipe for macaroons offers an intense chocolate flavor without ingredients (bread, wheat, oats, barley, spelt or rye) that are avoided during the Jewish holiday.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
- Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.
- Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
- Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
- Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.
CHOCOLATE MACAROONS
You don't have to serve these amaretti scuri with the budino di cioccolato but I had to do something with the egg whites left over from the pudding and this is it. I love these macaroons so much that I gladly make them without that excuse, though. They are heady with chocolate and gorgeously chewy and, all in all, dangerously addictive. Luckily (or not, depending on your point of view here) they are quick and easy to make.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 26m
Yield about 25
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
- Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
- Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
- Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.
Nutrition Facts : Calories 54 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 4 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 7 grams
CHOCOLATE MACARONS RECIPE BY TASTY
Here's what you need: egg whites, granulated sugar, powdered sugar, almond flour, cocoa powder
Provided by Ellen Zeng
Yield 12 servings
Number Of Ingredients 5
Steps:
- Sift the dry ingredients together in a medium bowl.
- In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
- Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
- Tap the tray a couple times on a hard, flat surface to remove air bubbles.
- Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
- Serve.
- Enjoy!
Nutrition Facts : Calories 127 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 14 grams
CHOCOLATE MACARONS
These luxurious little macarons are the perfect light hit when only chocolate will do
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 45m
Yield Makes 12 filled macarons
Number Of Ingredients 6
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
Nutrition Facts : Calories 119 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE MACAROONS - NO BAKE
Make and share this Chocolate Macaroons - No Bake recipe from Food.com.
Provided by julz654
Categories Drop Cookies
Time 40m
Yield 45 serving(s)
Number Of Ingredients 7
Steps:
- Boil first 4 ingredients for 2 minutes.
- Remove from heat and add vanilla.
- Pour over oatmeal and coconut and mix well.
- Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.
CHOCOLATE MACAROON CRUST
Use this recipe to make our Coconut Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
- Press mixture into bottom and all the way up sides of prepared pieplate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.
CHOCOLATE MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler.
- Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate.
- Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 4-ounce ice cream scoop to portion onto the sheet pans.
- Bake for about 25 minutes. Do not to overbake them!
STOVETOP CHOCOLATE COCONUT MACAROONS
Delicious cookie...the only thing you have to worry about is eating them all before the family gets home! In my opinion, they are best stored at room temperature because it makes them nice and soft. But if you like a harder cookie, store them in the fridge.
Provided by bperry80
Categories Desserts Cookies Macaroon Recipes
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Line a baking sheet with waxed paper.
- Heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt. Bring mixture to a boil until sugar dissolves, 7 to 8 minutes. Do not stir while boiling. Remove saucepan from heat; stir in oats, coconut, and vanilla extract.
- Drop coconut mixture by spoonfuls onto prepared baking sheet. Refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.8 g, Cholesterol 10.6 mg, Fat 5.1 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 3.2 g, Sodium 60.7 mg, Sugar 13.7 g
CHOCOLATE MACAROONS
Provided by Bev Heinecke
Categories Chocolate Dessert Bake Coconut Bon Appétit California Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally. Cool just to room temperature.
- Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
- Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer. Cool cookies on sheets on racks. Store airtight at room temperature up to 2 days.
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