NUTTY DATE MACAROONS
I have always loved macaroons and have experimented with different additions and substitutions for years. I think this is my best effort. Cherries and apricots are good, too, but... Dates, nuts, and coconut.... What more you you ask for?
Provided by Kathie Carr
Categories Cookies
Time 20m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. Grease cookie sheets. Mix together dates,coconut, and nuts in a medium bowl. Stir in milk and vanilla. Drop by rounded tablespoons full onto cookie sheets. This recipe should make 24 cookies.
- 2. Bake for 10-12 minutes until cookies are golden brown. Carefully remove from cookie sheets as cookies will be soft until cooled.
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
HAZELNUT MACARONS
You don't have to be an expert in French cooking to whip up these sandwich cookies. The crisp, chewy macarons take attention to detail, but they're not hard to make-and they're simply a delight, both for personal snacking and giving as gifts! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground., Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture., With a pastry bag, pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely., For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely., In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1-1/2 tsp buttercream onto the bottom of each of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 117 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT-NUT MACAROONS
The reward of these classic one-bowl cookies far outweighs the effort of making them. They are so easy - just dump and stir - and you don't need any special equipment. Here, Mark Bittman adds a generous handful of pistachios for crunch and color. They are also gluten-free, and the perfect treat for Passover.
Provided by Mark Bittman
Categories easy, quick, weekday, cookies and bars, dessert
Time 30m
Yield About 2 dozen
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Whisk together egg whites, sugar and vanilla in a large bowl. Add remaining ingredients and mix well with a rubber spatula or your hands.
- Use a nonstick baking sheet, or line a baking sheet with parchment paper. Wet your hands and make small piles of the mixture, each 1 to 2 tablespoons; place on sheet about an inch apart.
- Bake until firm to the touch and lightly browning on edges, about 15 minutes. Remove baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 22 milligrams, Sugar 9 grams
NUT-FREE MACARONS RECIPE BY TASTY
Here's what you need: large egg whites, granulated sugar, all purpose flour, powdered sugar, vanilla extract, gel food coloring, buttercream frosting
Provided by Grace Walker
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a bowl, beat egg whites until frothy.
- Gradually add the granulated sugar until stiff peaks form.
- In a separate bowl, whisk the flour and powdered sugar together. Then, sift the flour and powdered sugar mixture into the egg white mixture.
- Add the vanilla extract, and gel food coloring if you want the macarons to be colored.
- Gently fold all the ingredients together.
- Transfer the batter into a piping bag with a rounded tip.
- Pipe the macarons onto a baking sheet with parchment paper. Gently tap the baking sheet on a flat surface a few times to release air bubbles.
- Let the macarons sit at room temperature for about 45 minutes.
- Preheat the oven to 280°F.
- Bake the macarons for 17-20 minutes.
- Allow the macarons to cool for 10 minutes, then transfer the macarons on to a cooling rack.
- Add a dollop of buttercream or any frosting of your choice to one of the macaron shells, then top it with another macaron shell to create a sandwich. Repeat with the remaining shells and frosting.
- For best results, allow the macarons to "bloom" for about 24 hours.
- Enjoy!
Nutrition Facts : Calories 85 calories, Carbohydrate 16 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
ILA'S DATE NUT MACAROONS
Make and share this Ila's Date Nut Macaroons recipe from Food.com.
Provided by Hill Family
Categories Drop Cookies
Time 15m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Mix this altogether.
- Drop cookies onto a greased and floured pan.
- Bake for 10-12 min in a 350 degree oven.
Nutrition Facts : Calories 108, Fat 5.3, SaturatedFat 2.1, Cholesterol 3.2, Sodium 24.2, Carbohydrate 15.1, Fiber 1.4, Sugar 13.4, Protein 1.5
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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