DISARONNO COCONUT MACAROON TORTONI
I had the pleasure of discovering this great Italian ice cream at a restaurant in Chicago, called the Chicago Pizza and Oven Grinder, yummmmmmy! Well, since I don't live there and can't live without this delicious dessert, I created this one. This tortoni is so decadently smooth and creamy and the DiSaronno takes it to another level! My gourmet adult daughter says it's the best thing she has ever eaten!
Provided by Diane in Nebraska
Categories Ice Cream
Time 2h
Yield 30 scoops, 15 serving(s)
Number Of Ingredients 10
Steps:
- Chop the macaroons (the macaroons I buy are the soft macaroons from Target, chocolate dipped ones or plain ones).
- Place on a parchment or foil lined cookie sheet and bake them at 225 degrees for 45 minutes or until lightly browned, stirring several times while baking. You want then dried and crunchy.
- Cool and place in Ziploc bag.
- Toast the sliced almonds until lightly browned.
- Cool and then coarsely crush them.
- Mix them in with the toasted macaroons.
- Freeze the macaroon/almond crumbs until needed (this can be done hours/days in advance or while you are making the sugar/water/egg mixture and it's cooling). I will usually double this part of the recipe and keep a bag for later. It's a time saver for when I make it again.
- Boil the water and sugar until it reaches 235 degrees (if you don't have a thermometer, until the syrup spins a thread when dropped from the tip of a spoon), this will take a little while, be patient.
- Just before sugar water is to temperature, beat the egg yolks with mixer until it starts to get pale and fluffy.
- Drizzle the hot syrup into eggs gradually while beating.
- Cook the egg mixture over a double boiler for 7 minutes while constantly mixing on a low speed.
- Whip into the egg mixture 1/4 cup of DiSarrono (if you prefer no alcohol you can substitute 1 tsp almond extract).
- Chill in refrigerator for 40-50 minutes.
- In a large mixing bowl, whip the cream, vanilla and powdered sugar (and 1/2 tsp almond extract for no alcohol recipe) until stiffly whipped.
- Whip in 1/4 cup DiSaronno.
- Remove egg mixture from refrigerator and mix in 2 1/2 cups macaroon/almond crumbs.
- Gently fold-in egg/macaroon mixture into whipped cream mixture.
- Place foil cupcake wrappers or pretty martini/parfait glasses or serving dishes on cookie sheets.
- Using a large ice cream scoop or spoon, mound individual portions into each dish.
- Crush remaining macaroon/almond crumbs and sprinkle generous amount on top of each portion.
- Place one cherry on top of each one.
- Freeze for at least 4 hours.
- After tortoni is frozen, place servings into large Ziploc bags and keep in freezer and use as desired.
- This Tortoni can be frozen in a single resealable container. Just scoop frozen tortoni into serving dishes and sprinkle with crumbs and place cherry on top.
- Note: copy cat recipe for DiSaronno works well for this Tortoni. 1/2 cup sugar, 1/4 cup dark brown sugar, 3/4 cup boiling water, 1/2 cup dark corn syrup, 1 1/2 cups 80-proof vodka, 1 tablespoon pure almond extract, 1 teaspoon vanilla. Mix sugars and boiling water in glass pitcher or bowl. Stir until dissolved. Add corn syrup, stir well. Add vodka, almond and vanilla extracts. Cool and store in sealed container (empty vodka bottle re-labeled). Makes 3 cups.
COCONUT MACAROON ICE CREAM (BISCUIT TORTONI)
I'm not sure whether this is "real" Biscuit Tortoni, but if you like coconut macaroons (and sinfully rich desserts), you should love this. When we were kids, my sister and I got to choose what my mother cooked for dinner on our birthdays. Actually, of course, she could have just cooked the dinners without asking, because we always asked for our favorite foods. So on my birthday, dessert was always Coconut Macaroon Ice Cream. BTW the prep time figure obviously doesn't count the overnight freezing time.
Provided by Jo Ann L
Categories Frozen Desserts
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil sugar and water together to form a syrup which spins a thread when dropped from the tip of a spoon.
- Beat egg yolks well; add syrup slowly, beating eggs during addition.
- Cook for 5 min.
- in double boiler.
- Remove from heat and beat well.
- Add the 1 c.
- macaroons and cool.
- Whip the cream and fold into cooled egg mixture.
- Fold in vanilla.
- Spread in a shallow container and top with the powdered macaroons to give a brown crust appearance.
- Freeze overnight.
- Note: This cannot be made in any kind of ice cream machine; the texture will be ruined.
Nutrition Facts : Calories 456, Fat 33.4, SaturatedFat 19.7, Cholesterol 297.5, Sodium 38, Carbohydrate 36.3, Sugar 33.6, Protein 4
BISCUIT TORTONI
Steps:
- Set a rack in the middle of the oven and preheat the oven to 350 degrees. In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended. Add the egg white and beat until smooth. Let the batter rest in the refrigerator for 15 minutes. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet. Bake for 15 to 20 minutes, until puffed and tan. Set on a rack to cool. When completely cool and crisp, chop the macaroons in a food processor. You should have approximately 1 1/4 cups of crumbs.
- Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes. Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes. In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar. Chill for 30 minutes. Mix in the rum and vanilla and chill for another 30 minutes. Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture.
- Divide the mixture among eight 4-ounce paper cups. Top with the almonds and cherries, if desired. Freeze for 4 hours or until firm.
COCONUT MACAROON COOKIE COCKTAIL
Simple syrup, light rum, crème de cacao and a splash of cream make this cookie-inspired cocktail the perfect after-dinner drink.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 1h10m
Yield 1
Number Of Ingredients 7
Steps:
- To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
- To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce of the simple syrup, the coconut rum, half-and-half and crème de cacao; cover and shake. Strain into cocktail glass. Garnish with toasted coconut.
Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cocktail, Sodium 30 mg, Sugar 28 g, TransFat 0 g
COCONUT MACAROONS III
This recipe has won many 1st place ribbons at my state fair. They are very simple to make.
Provided by Kristil Kimbro Lyle
Categories Desserts Cookies Macaroon Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g
MACAROON ICE CREAM TORTE
My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.
Nutrition Facts : Calories 341 calories, Fat 20g fat (11g saturated fat), Cholesterol 36mg cholesterol, Sodium 110mg sodium, Carbohydrate 37g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
- Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
COCONUT-MACAROON AND LEMON ICE CREAM SANDWICHES
This chilly treat may well make your freezer more popular than the neighborhood ice cream truck. The lemony ice cream center is a bright contrast to the surrounding chewy coconut macaroons - and the sandwiches are easily held by eager little hands.
Yield Makes 9 sandwiches
Number Of Ingredients 11
Steps:
- Bring cream, 1/2 cup sugar, and zest to a simmer in a heavy medium saucepan over medium heat, stirring until sugar is dissolved.
- Whisk together yolks and remaining cup sugar in a bowl, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard is thickened slightly and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain thourough a fine-mesh sieve into a metal bowl and quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
- Churn mixture in an ice cream maker until partially frozen, 15 to 20 minutes, then, still churning, add lemon juice in a slow stream and continue to churn until frozen, about 10 minutes.
- While ice cream is churning, line bottom of a 13- by 9-inch baking pan with parchment paper and chill in freezer.
- Spread ice cream evenly in pan, then freeze, uncovered, until firm, at least 2 hours.
- Preheat oven to 325°F with racks in upper and lower thirds. Lightly butter 2 large baking sheets, then line with parchment. Butter and flour parchment, knocking off excess flour.
- Stir together egg whites, sugar, vanilla, and salt in a bowl, then stir in coconut.
- Spread level tablespoons of coconut mixture into 3-inch rounds, 1 inch apart, on parchment-lined sheets.
- Bake macaroons, switching position of sheets halfway thourough baking, until golden in spots and around edges, 20 to 30 minutes.
- Cool on sheets on racks until firm, about 10 minutes, then remove from parchment with a metal spatula and cool completely, upside down, directly on racks.
- Using 3-inch cutter, cut out 9 rounds from ice cream, and, lifting with metal spatula, sandwich ice cream between macaroons. Freeze until ice cream is firm again, at least 1 hour. (You may have to assemble sandwiches in stages if ice cream gets too soft.) Once firm, serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
More about "coconut macaroon ice cream biscuit tortoni recipes"
COCONUT TORTONI | MRFOOD.COM
From mrfood.com
5/5 (1)Estimated Reading Time 2 minsCategory Frozen Desserts
COCONUT MACAROONS - COOKING CLASSY
From cookingclassy.com
COCONUT MACAROONS - IMMACULATE BITES
From africanbites.com
COCONUT MACAROONS | 5 INGREDIENT RECIPE - BAKE PLAY SMILE
From bakeplaysmile.com
COCONUT MACAROON COOKIES - THE SPIFFY COOKIE
From thespiffycookie.com
10 BEST COCONUT MACAROONS WITH CREAM CHEESE RECIPES - YUMMLY
From yummly.com
HOW TO MAKE TORTONI: A TRUE ITALIAN DESSERT RECIPE — COOKING …
From cookingitalianwithjoe.com
BISCUIT TORTONI – VINTAGE.RECIPES
From vintage.recipes
DISARONNO COCONUT MACAROON TORTONI - PLAIN.RECIPES
From plain.recipes
COCONUT MACAROON ICE CREAM BISCUIT TORTONI RECIPE - WEBETUTORIAL
From webetutorial.com
COCONUT MACAROONS - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
COCONUT MACAROONS RECIPE - ADD A PINCH - THE BEST MACAROONS!
From addapinch.com
COCONUT MACAROON ICE CREAM (BISCUIT TORTONI)
COCONUT MACAROONS - SUGAR SPUN RUN
From sugarspunrun.com
THIS EASY COCONUT MACAROON CRUST WILL IMPROVE ANY TART
From epicurious.com
BISQUE TORTONI ICE CREAM - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
COCONUT MACAROONS AND VANILLA BEAN ICE CREAM RECIPE
From recipes.net
COCONUT MACAROONS RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
COCONUT MACAROONS - THE EASY RECIPE! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
CLASSIC COCONUT MACAROONS COOKIE RECIPE - SCRAMBLED CHEFS
From scrambledchefs.com
15 COCONUT MACAROON RECIPES TO SATISFY YOUR SWEET TOOTH
From allrecipes.com
COCONUT MACAROONS RECIPE - COOKIE AND KATE
From cookieandkate.com
THENGAI BISCUIT | COCONUT MACAROON - COOKING FROM HEART
From cookingfromheart.com
COCONUT MACAROONS マカロン - JUST ONE COOKBOOK
From justonecookbook.com
BISCUIT TORTONI RECIPE | MYRECIPES
From myrecipes.com
CLASSIC COCONUT MACAROONS - RECIPE - FINECOOKING
From finecooking.com
COCONUT CREAM MANGO FRUIT - THERESCIPES.INFO
From therecipes.info
TORTONI ICE CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KETO COCONUT MACAROON ICE CREAM - KETONIA - KETO RECIPES
From ketoniafoods.com
DELECIOUS FOOD IMAGE INSPIRATION | BISCUIT TORTONI ICE CREAM RECIPE
From foodfeast.netlify.app
3-INGREDIENT COCONUT MACAROONS - JUST A TASTE
From justataste.com
COCONUT MACAROON NO-CHURN ICE CREAM - SYRUP AND BISCUITS
From syrupandbiscuits.com
BISCUIT TORTONI ICE CREAM RECIPE | DEPORECIPE.CO
From deporecipe.co
10 BEST COCONUT MACAROON CAKE RECIPES - YUMMLY
From yummly.com
EASY COCONUT MACAROON COOKIES (+ FLAVOR VARIATIONS ... - TARA …
From tarateaspoon.com
ALMOND TORTONI | RECIPE | TORTONI RECIPE, ITALIAN RECIPES DESSERT ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love