Greek Almond Macaroons Maronhinos Or Martsapades Recipes

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GREEK ALMOND MACAROON COOKIES (AMYGDALOTA)



Greek Almond Macaroon Cookies (Amygdalota) image

Soooo yummy! I grew up eating these and could never get enough, they were so good. The outside is crunchy and the inside is chewy. Absolutely delicious! These are sold in every pastry shop in Greece. This recipe comes from the cookbook "My Big Fat Greek Feast". I have not tried the recipe yet, but I'm putting here for safe keeping since this is my most favorite cookie. Not sure of the yield, so I'm guessing.

Provided by C. Taylor

Categories     Dessert

Time 35m

Yield 50 cookies

Number Of Ingredients 4

2 lbs almond paste
1 lb confectioners' sugar (sifted to remove lumps)
1/4 cup rose water
5 -6 egg whites

Steps:

  • Cut almond paste into 1/2 inch pieces.
  • In an electric mixer with a paddle, mix the almond paste for a few minutes and then slowly add the confectioner sugar.
  • With the mixer still on add the rose water, continuing to mix until you have a thick dough. Then slowly add the egg whites one at a time until mixture is loose enough to pipe out a pastry bag but not soupy (the consistency of a brownie batter). Depending on the humidity, you will need more or less egg whites.
  • Put mixture into pastry bag and pipe onto a non stick cookie sheet, making small cookies.
  • Bake in a preheated 350 degree oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 120.2, Fat 5, SaturatedFat 0.5, Sodium 7.2, Carbohydrate 17.7, Fiber 0.9, Sugar 15.5, Protein 2

ALMOND MACAROONS II



Almond Macaroons II image

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

3 egg whites
1 ½ teaspoons lemon zest
1 cup white sugar
1 ½ cups ground almonds
2 drops red food coloring

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

GREEK ALMOND MACAROONS (MARONHINOS OR MARTSAPADES)



Greek Almond Macaroons (Maronhinos or Martsapades) image

So simple to make: a packet of almonds, some eggs, some sugar. You can have them plain and nutty or try a Greek-American rendition-macaroons drizzled with chocolate.

Provided by Olha7397

Categories     Dessert

Time 45m

Yield 36 macaroons

Number Of Ingredients 7

2 cups sliced almonds (8 ounces) or 2 cups blanched slivered almonds (8 ounces)
1 1/2 cups sugar
2 egg whites, beaten until bubbly but not frothy
1 teaspoon almond extract
36 blanched sliced almonds, for garnish
2 ounces semisweet chocolate, broken up
1 tablespoon other liqueur or 1 tablespoon water

Steps:

  • Combine the 2 cups almonds and 1/2 cup of the sugar in a food processor and grind as fine as possible.
  • Add the egg whites and almond extract to the almond mixture and process until well blended. Add the remaining 1 cup sugar and process again until a thick paste forms. Set the paste aside for 30 minutes (it will continue to thicken).
  • Preheat the oven to 300°F Coat two or three baking sheets with oil or butter.
  • Drop tablespoon amounts of the almond paste mixture onto the prepared baking sheets, allowing 1 inch between. Place an almond slice on top of each one. Bake for 20 minutes. Raise the oven temperature to 375°F and continue baking until the macaroons are lightly golden on the bottom, 5 minutes more.
  • Remove the baking sheets from the oven and loosen the macaroons. Set them aside to cool completely on the sheets. Serve right away, or store in an airtight container at room temperature for up to 5 days. Makes 36 Macaroons.
  • NOTE: You can also pipe the almond paste onto the baking sheets through a pastry tube, as is traditionally done.
  • MACAROONS GREEK-AMERICAN STYLE.
  • When the Greeks were introduced to chocolate, they went quite treloi, "crazy" for it, and now dozens of chocolate treats fill the display cases in sweet stores. Chocolate is not, however, much used in home baking. In a Greek-American touch, a drizzle of chocolate adds just enough of the rich taste without overwhelming the subtleties of the macaroons.
  • Heat the chocolate pieces and liquid together in a small saucepan or in a microwave oven until the chocolate is soft but not bubbling, about 1 minutes. Whisk to smooth the mixture and then heat it a few seconds longer until it is runny but not boiling. Brush or drizzle a little of the chocolate over the top of each macaroon. Set aside to cool until the chocolate hardens, about 10 minutes. Serve right away, or store in an airtight container at room temperature for up to 5 days.
  • Adventures In Greek Cooking.

Nutrition Facts : Calories 73.5, Fat 3.5, SaturatedFat 0.7, Sodium 3.6, Carbohydrate 10, Fiber 0.9, Sugar 8.6, Protein 1.5

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