Macaroniroyale Recipes

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

MACARONS

Steps:

• Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
• Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
• Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
• Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
• Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
• Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
• Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees. In a 2-quart saucepan, melt butter then incorporate flour to make roux. With a wire whisk slowly pour in milk, whisking vigorously to avoid lumps. Once milk is incorporated, sauce is made. Simmer for ten minutes to remove flour flavor. Finally fold in two pounds of grated Cheddar. Season with salt and pepper. In a large mixing bowl combine elbow macaroni with cheese sauce. Mix well. Pour into casserole pan and bake at 350 degrees for thirty minutes or until crunchy golden brown.

MACARONS

Steps:

• Preheat the oven to 325 degrees F (170 degrees C). Line a large baking sheet with parchment paper.
• Put the confectioners' sugar, ground almonds, and 1 1/2oz (40g) egg whites together in a large bowl and mix to a paste.
• Put the water and superfine sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil it until the mixture starts to go syrupy and thickens. I don't use a thermometer but it would read 239 degrees F (115 degrees C).
• Whisk the remaining egg whites in a small bowl until medium-stiff peaks form, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny.
• For colored macarons, add a few drops of food coloring. Tip this meringue mixture into the almond paste mixture and stir gently until the becomes stiff and shiny again.
• Spoon into the pastry bag. Pipe a little mixture under each corner of the parchment paper to stop it sliding around. With the bag held vertically, pipe 1 1/2in (4cm) flat circles onto the lined sheet, about 34 in (2cm) apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small "tip" on each circle so, when they're all piped, give the sheet 2 to 3 slams on a flat surface to flatten them.
• At this stage, sprinkle with shredded coconut if you want. Let stand for 30 minutes to form a skin, then bake in the oven for 12 to 15 minutes with the door slightly ajar, until firm. Remove from the oven, then lift the paper off the baking sheet and let the macarons cool on the paper.
• When cool, sandwich the macarons together with whipped cream. They can be kept for a couple of days, if they hang around that long.

MACARONI ROYALE

Steps:

• Cook macaroni according to package directions; drain. Add cream cheese; toss until melted. Transfer to a greased 13-in. x 9-in. baking dish. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add tomato sauce, salt and sugar; mix well. Spread over macaroni mixture. Combine egg and sour cream; spread over meat mixture. Bake, uncovered, at 350° for 45 minutes or until lightly browned.

MACARONI ROYALE

Steps:

• Cook macaroni according to package directions; drain.
• Add cream cheese; toss to until melted.
• Transfer to a greased 13x9 baking dish.
• In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain.
• Add tomato sauce, salt and sugar; mix well.
• Spread over macaroni mixture.
• Combine egg and sour cream; spread over meat mixture.
• Bake, uncovered, at 350 degrees for 45 minute.