SUGAR-DUSTED MACAROON TREES
This classic cookie takes on the shape of a snow-dusted evergreen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl using your hands or a wooden spoon. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops. Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart.
- Bake until edges are golden and trees are firm, 12 to 14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be made up to 1 day ahead; dust with confectioners' sugar just before serving.
MACARONS
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.
Provided by Deegan
Categories World Cuisine Recipes European French
Time 9h
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g
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
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
HOLIDAY MACARON TOWER RECIPE BY TASTY
Here's what you need: powdered sugar, superfine almond flour, egg whites, granulated sugar, ground cloves, ground ginger, ground nutmeg, ground cinnamon, ground allspice, cocoa powder, red gel food coloring, unsalted butter, shortening, kosher salt, ground cloves, ground cinnamon, ground nutmeg, vanilla extract, eggnog, powdered sugar, styrofoam cone, toothpick
Provided by Frank Tiu
Categories Desserts
Yield 40 macarons
Number Of Ingredients 22
Steps:
- Make the macaron batter: In a large bowl, whisk together the powdered sugar and almond meal. Set aside.
- In a separate large bowl, beat the egg whites with an electric hand mixer until the egg whites stay stuck to the sides of the bowl when tilted.
- Add the granulated sugar and beat until soft peaks form.
- Gradually add the dry ingredients to the whipped egg whites and fold with a rubber spatula until just combined.
- Transfer half of the batter to another bowl.
- Make the gingerbread flavor: To one bowl, add the cloves, ginger, nutmeg, cinnamon, and allspice, and gently fold to combine.
- Make the red velvet flavor: To the other bowl, add the cocoa powder and red food coloring, and gently fold to combine.
- Transfer the batters to 2 separate piping bags or zip-top bags.
- Pipe a bit of batter in each of the 4 corners of the baking sheet, then lay a piece of parchment paper on top and press against the batter dots to seal. Pipe the batter onto the baking sheet in ¾-inch (2 cm) circles, spacing about ½ inches (1 ¼ cm) apart. Gently tap the baking sheet against the counter to release any air bubbles.
- Let the macarons rest at room temperature for 1 hour, until a skin forms on the surface.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 20 minutes.
- Make the filling: In a large bowl, cream together the butter and shortening until smooth.
- Add the salt, cloves, cinnamon, nutmeg, vanilla, and eggnog, and beat to incorporate. Add the powdered sugar, a bit at a time, and beat until well combined and the filling is smooth.
- Transfer the eggnog filling to a piping bag or zip-top bag.
- Pipe the filling onto a macaron, then sandwich with another macaron. Repeat with the remaining ingredients.
- Let the macarons rest in the refrigerator for at least 6 hours, or overnight.
- To assemble the tower, insert a toothpick into the styrofoam cone, leaving ½-inch (1 ¼ cm) exposed. Gently press a macaron onto the toothpick. Repeat around the rest of the cone with the remaining macarons.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 44 grams, Fat 16 grams, Fiber 0 grams, Protein 3 grams, Sugar 42 grams
SNOW-COVERED MACAROON TREES RECIPE - (4.6/5)
Provided by msippigrl
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper. Preheat oven to 325 degrees F. In a mixing bowl, whisk the egg white; add remaining ingredients and mix thoroughly with your hands or a wooden spoon. (It's very stiff so I used my hands). Using your hands, shape into 2-inch-tall trees, using your fingertips to make pointed tops. Place about 1 1/2" apart on the baking sheet. Bake for about 15 minutes, or until trees are firm and lightly browned. Cool in pan on a wire cooling rack for at least 30 minutes. (I trimmed edges with a small, sharp paring knife). Just before serving time, sift confectioners sugar over the top of trees.
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