MACAROON POM POMS
These small macarons are so easy to make - tint them different colors so they look like tiny pom poms.
Provided by Food.com
Categories Dessert
Time 40m
Yield 25 macaroons
Number Of Ingredients 5
Steps:
- Preheat the oven to 325°F Line 2 baking sheets with baking parchment.
- In a medium bowl, mix together the coconut, sugar and flour and add the egg whites. Mix everything together well.
- Divide the mixture between the small bowls.
- Add enough gel color to each bowl to reach the desired shade.
- Roll the mixture into small balls and place on the baking sheet in batches. Bake for 15-20 minutes. until firm. Leave to cool on a wire rack.
Nutrition Facts : Calories 63, Fat 3, SaturatedFat 2.6, Sodium 26.4, Carbohydrate 8.9, Fiber 0.4, Sugar 7.6, Protein 0.7
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.
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.
PARADISE MACAROONS
Provided by Alton Brown
Categories dessert
Time 2h25m
Yield approximately 3 1/2 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
- In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
- Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
- Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
- Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
MACAROONS II
These cookies can be piped out using a cookie press or pastry bag, shaped into mounds or little finger logs. Nice Christmas cookies.
Provided by JJOHN32
Categories Desserts Cookies Macaroon Recipes
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- In a medium bowl, beat the egg whites until stiff but not dry. Fold in cornstarch. Transfer to the top of a double boiler and set over low heat.
- Stir in sugar and cook for about 3 to 4 minutes, until edges of mixture begin to pull away from pan. Remove from heat and stir in vanilla extract. Stir in coconut.
- Drop dough by spoonfuls 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes until golden brown and firm to the touch. Cool on the pans on wire racks.
Nutrition Facts : Calories 22.2 calories, Carbohydrate 4.1 g, Fat 0.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 9 mg, Sugar 3.6 g
CHICKEN POM-POMS
These golden baked croquettes are a fun and different way to serve chicken to a crowd. My husband and I are hosts at a mission house where we cook for groups of 30 or more each week. this recipe is a favorite with guests. -Fran Wolfley St. Mary, Jamaica
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 40-45 servings (2 pom-poms each).
Number Of Ingredients 16
Steps:
- In a large Dutch oven, saute celery and onion in butter until tender. Combine the flour, poultry seasoning, salt and pepper; stir into vegetable mixture until blended. Gradually stir in broth until blended. Add the milk powder and bouillon. Bring to a boil; cook and stir 1-2 minutes or until very thick. Cool. Cover and refrigerate for at least 3 hours., Stir the rice, chicken and cheese into the sauce mixture. Combine breadcrumbs and paprika in a shallow baking pan. Shape 1/4 cupfuls of chicken mixture into 2-in. balls; roll in crumb mixture. , Place 3 in. apart on lightly greased baking sheets. Bake 400° for 25-30 minutes or until heated through and golden brown. Heat the gravy; serve with pom-poms.
Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
POLKA-DOT MACAROONS
Macaroons studded with M&M's are easy to mix up in a hurry. That's good, because believe me, they never last long. -Janice Lass, Dorr, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, mix coconut, milk and flour until blended; stir in M&M's., Drop mixture by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 99 calories, Fat 5g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
MACAROONS I
Easy to make, elegant and classy.
Provided by Veronica
Categories Desserts Cookies Macaroon Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Cover cookie sheets with parchment paper or aluminum foil.
- In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
- Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
- Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 15.1 g, Fat 2.6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 19.9 mg, Sugar 10 g
EASY MACAROONS
These crispy cookies are great for family get-togethers since they yield a large amount. They're always well received.-Judy Farlow, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 10-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, beat sherbet and almond extract until sherbet is slightly softened. Gradually add cake mix. Stir in coconut. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 88 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
MACAROONS III
Simple soft, chewy recipe. You can add a lot of things or... nothing at all. I have never tried them chocolate covered but I am sure this recipe, after cooled, could be dipped in chocolate as well!
Provided by Gayle Marie Larson
Categories Desserts Cookies Macaroon Recipes
Time 50m
Yield 60
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 7 g, Cholesterol 2.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 26.9 mg, Sugar 6 g
MOUNDS RICH, MOIST AND CHEWY MACAROON COOKIES
These are the best macaroons I've ever made! Slightly crunchy on the outside; rich, moist and chewy on the inside! Just the way we like them! The original recipe was off the back of the bag of Mounds brand coconut, but the baking time was off a bit as well as the amount of coconut required to roll them in. So here's how I made them! ENJOY! They are really good!!! Hope you try them! :)
Provided by Wildflour
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In large bowl, cream butter, cream cheese and sugar til well blended.
- Add egg yolk, o.j., and almond extract.
- In small bowl, whisk/mix flour, baking powder and salt.
- Gradually add to butter mixture, mixing well after each addition.
- Stir in well, 3 cups coconut.
- Cover and chill 1 hour or til firm enough to handle and roll into balls.
- Heat oven to 350.
- Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
- Place onto ungreased cookie sheet.
- Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
- Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
- *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
- Makes 3-3 1/2 dozen.
Nutrition Facts : Calories 1305.6, Fat 76, SaturatedFat 58, Cholesterol 140.8, Sodium 1035.9, Carbohydrate 151.5, Fiber 7, Sugar 105, Protein 11.7
MAGIC MACAROONS
Peanut butter, candy corn and macaroons are three of my favorite things, so I combine them all to make one magical sweet that's perfect for Halloween. -Jeanette Nelson, Bridgeport, West Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 300°. In a small bowl, whisk the first five ingredients until blended. In a large bowl, mix coconut, candy corn, dark chocolate chips, peanut butter chips and nuts; stir in egg white mixture., Drop by tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 20-22 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted baking chips; let stand until set. Store in an airtight container.
Nutrition Facts :
FARM MACAROONS
This is a recipe that we made on the farm in the 30's. It is a delicious coconut macaroon.
Provided by Juanita Peek
Categories Desserts Cookies Macaroon Recipes
Time 50m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.
- In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.
- Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.
Nutrition Facts : Calories 41.7 calories, Carbohydrate 7.7 g, Fat 1.1 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 27.7 mg, Sugar 6.6 g
MARVELOUS MACAROONS
Macaroons with chopped almonds. I have had this recipe in my file for years. Try it drizzled with or bottoms dipped in melted chocolate. This cookie is my personal favorite!
Provided by SharleneW
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F and lightly grease baking sheets.
- Combine coconut, sugar, flour and salt in a mixing bowl.
- Stir in egg whites and almond extract.
- Stir in almonds; mix well.
- Drop from teaspoon onto baking sheets.
- Garnish with candied cherry halves, if desired.
- Bake at 325°F for 20 to 25 minutes, or until edges of cookies are golden brown.
- Remove from baking sheets immediately.
HOW TO MAKE MACARONS RECIPE BY TASTY
It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.
Provided by Jody Tixier
Categories Bakery Goods
Time 1h50m
Yield 30 macarons
Number Of Ingredients 11
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!
Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams
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