EASY JAM MACAROONS
Filled with apricot (or other) jam, these macaroons are an excellent treat to serve after dinner at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes about 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a food processor, finely grind almonds, sugar, and salt. Add egg whites and vanilla; pulse until a ball forms.
- With wet hands, shape level tablespoons of dough into little balls (dough will be very sticky). Place on parchment-lined baking sheets; flatten slightly. Use moist finger to make an indentation in the center of each cookie. Bake until crackly and light golden, 15 to 20 minutes.
- Cool 5 minutes; transfer to a rack. Meanwhile, warm jam over low heat or in microwave in 10-second intervals until slightly liquefied and easy to spoon. Spoon jam filling into each cookie. Let set, about 5 minutes.
Nutrition Facts : Calories 107 g, Fat 6 g, Protein 3 g
PEANUT BUTTER-JAM MACARONS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 15 macarons
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with parchment paper. Use a small cookie cutter or drinking glass to trace thirty 1 1/2 -inch circles in rows on the paper, about 1 1/2 inches apart. Flip the paper over (you'll still be able to see the marks through the paper). Finely grind the peanuts in a food processor. Add the almond flour and confectioners' sugar and pulse to make a fine powder. Sift twice through a fine sieve; discard any chunks. Beat the egg whites in a bowl with a mixer on high speed until foamy. Gradually add the granulated sugar and beat until soft peaks form. Add the vanilla and beat until stiff peaks form. Fold in half of the peanut mixture with a rubber spatula. Repeat with the remaining peanut mixture. Transfer the batter to a pastry bag with a 1/4 -inch round tip. Holding the bag perpendicular to the baking sheet, pipe mounds of batter into the traced circles on the parchment paper. Tap the baking sheets against the counter to help the batter settle. Let sit at room temperature until the tops are slightly crusty, about 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F. Bake the macarons until slightly crisp, 13 to 15 minutes. Slide the parchment paper with the macarons onto a rack to cool. Carefully remove the macarons from the parchment paper. Spread 1 teaspoon jam on the flat side of a macaron; top with another macaron, flat side down. Repeat with the remaining macarons and jam. (These are best eaten within 1 day.)
Nutrition Facts : Calories 75 calorie, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 9 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 12 grams
JAM-FILLED ALMOND MACARONS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: 15 sandwich cookies
Number Of Ingredients 8
Steps:
- A camera-ready macaron has a smooth top and the coveted "foot": a lacy ring around the bottom. But macarons are tres temperamental. These detailed directions - and practice - will guide you to macaron success. If your first batch is less than perfect, savor your macarons in all their crispy chewy glory, and try again.
- Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Using a small glass or cookie cutter (1 1/4- to 1 1/2-inch wide), trace 15 circles on each piece of parchment, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about 1/4 inch wide.
- Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in a large bowl and whip on medium-low speed with an electric mixer until frothy, 1 to 2 minutes. Add the granulated sugar, increase the speed to medium-high and whip until very soft peaks form, 2 to 3 minutes. Add the almond extract and a few drops of food coloring (if using); a little goes a long way so add with caution. Whip until stiff peaks form, 3 to 5 minutes. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then carefully fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over-fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one.
- Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip.
- Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes.
- Bake, one sheet at a time, until the macarons are slightly crisp, about 15 minutes. Rotate the sheet halfway through for even baking. Cool the cookies on the sheets 5 minutes, and then peel them off the paper and cool completely on a rack. To assemble the cookies, spread a thin layer of the preserves on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the preserves to the rims.
- From Food Network Kitchen
MACARONS
Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons
Provided by Good Food team
Categories Afternoon tea, Treat
Time 49m
Yield Makes 35
Number Of Ingredients 9
Steps:
- Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
- Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
- Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.
- Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
- Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
- To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
- Once finished, the macarons will improve with an overnight rest in the fridge.
Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.02 milligram of sodium
RASPBERRY JAM MACAROON BARS
Make and share this Raspberry Jam Macaroon Bars recipe from Food.com.
Provided by shirley129
Categories Bar Cookie
Time 45m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 11
Steps:
- Measure flour and baking powder into a bowl. Add 1/2 cup butter, and use a hand mixer to blend butter into flour until well mixed (about 1 minute on med. speed). Stir in 1 egg and the tablespoon of milk. Mix until soft and a ball of dough forms.
- Pat dough into an ungreased 8" square pan, pressing with fingers to evenly cover bottom. Spread raspberry jam over crust layer. Stir together remaining egg, melted butter, sugar, coconut, and extracts. Spread evenly over jam layer.
- Bake at 350* degrees for 30 minutes and top is slightly golden brown. Allow to cool completely before cutting into squares.
Nutrition Facts : Calories 219.7, Fat 12.3, SaturatedFat 8.3, Cholesterol 49.5, Sodium 120.3, Carbohydrate 25.8, Fiber 0.7, Sugar 17.3, Protein 2.1
FRENCH MACAROONS
Fantabulous colored, bite-sized macaroons. Divide batter into thirds and color one-third pink and flavor with raspberry flavoring; color one-third yellow and flavor with lemon flavoring; color one-third pale blue and flavor with vanilla. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves.
Provided by crazymary98
Categories World Cuisine Recipes European French
Time 1h35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
- Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
- Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
- Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
- Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.
Nutrition Facts : Calories 61 calories, Carbohydrate 11.4 g, Fat 0.9 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7.4 mg, Sugar 9.9 g
COCONUT & JAM MACAROON TRAYBAKE
If you love the flavours of coconut, raspberry jam and dark chocolate, this macaroon traybake will be right up your street. It's a great bake for picnics or elevenses
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 16-20
Number Of Ingredients 7
Steps:
- Line a 20 x 30cm baking tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- Mix the sugar, egg whites, vanilla and a pinch of salt together in a bowl. Add the coconut and flour and stir until thoroughly combined - the mixture will be quite thick and sticky. Tip into the tin and gently spread out with a spatula. Dot the jam over the top using a teaspoon, nestling it into the batter. Bake for 25-30 mins, until set and golden around the edges. Leave to cool completely in the tin.
- Melt the chocolate in the microwave, or in a bowl set over a pan of simmering water. Remove the cake from the tin, drizzle with chocolate and leave to set before cutting into squares. Will keep in an airtight container for up to a week.
Nutrition Facts : Calories 210 calories, Fat 11 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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
More about "jam macaroons recipes"
JAM MACAROONS RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 40 secs
APRICOT JAM MACAROONS | RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
JAM MACAROONS RECIPE | RECIPE | MACAROON RECIPES, MACAROONS, …
From pinterest.com
JAM MACAROONS RECIPE | RECIPE | PASSOVER RECIPES DESSERT, …
From pinterest.com
COCONUT MACAROONS WITH PINEAPPLE JAM - JUST A TASTE
From justataste.com
MACARONS | KING ARTHUR BAKING
From kingarthurbaking.com
COCONUT MACAROONS RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
MACAROONS WITH JAM | WOOLWORTHS TASTE | 5 INGREDIENTS AND 20 …
From taste.co.za
JAM MACAROONS
From slowcookercentral.com
FRENCH MACARONS RECIPE | EASY MACARONS RECIPE BY JORDAN WINERY
From jordanwinery.com
COCONUT & JAM MACAROON TRAYBAKE | RECIPE CART
From getrecipecart.com
MACAROON JAM TARTS - MAD ABOUT MACARONS
From madaboutmacarons.com
RASPBERRY MACARONS - HOUSE OF NASH EATS
From houseofnasheats.com
7 MACARON FILLING RECIPES - DELISHABLY
From delishably.com
STRAWBERRY MACARONS – MILDLY MEANDERING
From mildlymeandering.com
YUMMY MACARON FILLING IDEAS - INDULGE WITH MIMI
From indulgewithmimi.com
JAM MACAROON TART | RECIPE | TART, MACAROONS, TART RECIPES
From pinterest.com.au
MACAROONS WITH CHIA JAM - NTI SCHOOL
From ntischool.com
MACAROON RECIPES | ALLRECIPES
From allrecipes.com
MACAROONS WITH ROSE JAM RECIPE | EAT SMARTER USA
From eatsmarter.com
MACARONS RECIPE (CLASSIC FRENCH VERSION) | KITCHN
From thekitchn.com
PINK STRAWBERRY FRENCH MACARONS | RICARDO
From ricardocuisine.com
GLUTEN FREE MACAROONS | THE ENDLESS MEAL
From theendlessmeal.com
STEP BY STEP BASIC MACARON RECIPE FILLED WITH RASPBERRY JAM
From allweeat.com
SIMPLE MACARONS | KING ARTHUR BAKING
From kingarthurbaking.com
JAM MACAROONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STRAWBERRY MACARON RECIPE (EASY) STEP-BY-STEP | SUGAR GEEK SHOW
From sugargeekshow.com
THE HOBSONS' ‘FATHER’S DAY’ MACAROONS - TESCO REAL FOOD
From realfood.tesco.com
RASPBERRY MACARONS WITH RASPBERRY JAM & BUTTERCREAM - MEALS …
From mealsbymolly.com
BLACK FOREST MACAROON JAM CANNING RECIPE
From canningcrafts.com
52 FILLING RECIPES FOR MACARONS - HOMEBODY EATS
From homebodyeats.com
COCONUT MACAROONS - ONCE UPON A CHEF
From onceuponachef.com
MACAROON JAM SLICES RECIPE | RECIPELAND
From recipeland.com
PEANUT BUTTER-JAM MACAROONS - GLUTEN FREE RECIPES
From fooddiez.com
PEANUT BUTTER-JAM MACAROONS – LAURA ANNS JAMS
From lauraannsjams.com
10 MACAROONS IDEAS IN 2022 | MACAROONS, PINEAPPLE JAM RECIPE, …
From pinterest.ca
JAM MACAROONS RECIPE | RECIPE | PASSOVER DESSERTS, COOKIE SWAP …
From pinterest.ca
STRAWBERRY MACAROONS | FRENCH RECIPES | GOODTO
From goodto.com
EASY MACARONS RECIPE | MYRECIPES
From myrecipes.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