Magic Almond Macaroons Recipes

ALMOND MACAROONS

Steps:

• Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.

ALMOND MACAROONS

Steps:

• Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
• Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

EASY ALMOND MACAROONS

Steps:

• Preheat oven at 300 F
• Ground almonds and walnuts until fine
• With a hand mixer, beat egg whites until stiff peaks form.
• Slowly add icing sugar, almond and walnuts, one tablespoon at a time and mix with a spatula until smooth.
• Add vanilla and rum or almond extract.
• Drop batter with a tablespoon onto a baking sheet lined with parchment paper, leaving about 2 inches in between cookies. Alternatively you can use a pastry bag fitted with a 1/2" plain tip.
• Dust with some icing sugar (optional)
• Bake for about 15-20 minutes or until cookies are golden brown.

MAGIC ALMOND MACAROONS

Steps:

• Beat egg whites, add sugar gradually and beat constantly.
• Add almonds, flavoring, and shortening mix well.
• Drop by teaspoons on a wax paper lined baking sheet.
• Bake in slow oven (275 degrees F) For 30-40 minutes.

ALMOND MACAROONS

Steps:

• Preheat oven to 300°F.
• Finely grind 3/4 cup almonds with sugar, flour, and salt in a food processor, then add egg white and extracts and pulse until evenly moistened.
• Form rounded teaspoons of dough into 1-inch balls with lightly floured hands and arrange 1 1/2 inches apart on a greased large baking sheet. Press a whole almond in center of each ball to flatten cookie slightly (to about 1/2 inch thick).
• Bake in middle of oven until edges are firm to the touch, 18 to 20 minutes, then transfer to a rack to cool.

SIMPLEST ALMOND MACAROONS

Steps:

• Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
• Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
• Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
• Peel macaroons from paper when completely cool and store in an airtight container.

ITALIAN ALMOND MACAROONS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
• Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees.
• Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Mixture should be fairly thick and fine and should drop off spoon in a mass.
• Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
• Bake for about 20 minutes, or until cookies turn pale brown. Remove from pan when cool.

CHOCOLATE ALMOND MACAROONS

Steps:

• Heat oven to 325 degrees. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.
• Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.
• Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
• Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
• Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

CHOCOLATE-ALMOND MACAROONS

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
• Finely grind the almonds, sugar, cinnamon and salt in a food processor.
• Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
• Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
• Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

CHEWY ALMOND MACAROONS

Steps:

• In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.

ALMOND MACAROONS

Steps:

• Preheat the oven to 180C/ fan 160C/ Gas 4. Put the almonds on a baking tray and bake on the top shelf of the oven for 5 minutes. Remove and leave to cool.
• Whisk the egg whites until they form stiff peaks. Whisk in the caster sugar, a little at a time, until the mix thickens.
• Reserve 30 almonds for decorating, then blitz the rest in a food processor to a medium coarse powder. Fold the almonds and rice flour into the egg whites, then fold in the almond extract. Cover and chill for 30 minutes.
• Spoon the mixture onto baking sheets lined with nonstick baking paper. Put an almond on each. Bake on the top shelf of the oven for 12 minutes. Cool on a wire rack.
• Turn the cooled biscuits over and dip the base in melted dark chocolate and leave to set. Drizzle with melted white chocolate, then leave to set completely and pack into boxes or clear cellophane bags.

MAGIC MACAROONS

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.

CHEWY ALMOND MACAROON BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.