Sesame Almond Macaroons Recipes

SESAME-ALMOND MACAROONS

Steps:

• Preheat oven to 325°F. Sprinkle sesame seeds on large baking sheet. Place in oven; toast until light golden, stirring occasionally, about 20 minutes. Cool.
• Line 2 heavy large baking sheets with foil. Butter and flour foil. Using electric mixer, beat almond paste and sugar until only very small pieces of almond paste remain. Add egg whites and mix on high speed until mixture is smooth, about 5 minutes. Mix in sesame seeds. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
• Bake cookies until puffed, pale golden and edges begin to brown, about 14 minutes. Transfer foil with cookies to rack and cool completely. Carefully peel cookies from foil. (Can be made 2 days ahead. Store in airtight containers.)

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.

ALMOND-LEMON MACAROONS (PASSOVER ALMENDRADOS)

Steps:

• Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
• Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
• Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.

SESAME-ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees F.
• Sprinkle sesame seeds onto a large baking sheet and bake about 20 minutes or until light gold, stirring occasionally. Let cool.
• Line cookie sheet with parchment paper.
• With an electric mixer, beat almond paste and sugar until only very small pieces of the paste remain. Separate the eggs and add the egg whites and mix on high speed until mixture is smooth. Mix in sesame seeds.
• Drop by rounded teaspoonfuls onto prepared cookie sheet, spacing 2 inches apart. Bake about 14 minutes or until cookies are puffed, pale golden and the edges begin to brown.
• Transfer cookies on the parchment paper to a rack and cool completely. Carefully peel cookies from parchment paper.

SESAME-ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees F.
• Sprinkle sesame seeds onto a large baking sheet and bake about 20 minutes or until light gold, stirring occasionally. Let cool.
• Line cookie sheet with parchment paper.
• With an electric mixer, beat almond paste and sugar until only very small pieces of the paste remain. Separate the eggs and add the egg whites and mix on high speed until mixture is smooth. Mix in sesame seeds.
• Drop by rounded teaspoonfuls onto prepared cookie sheet, spacing 2 inches apart. Bake about 14 minutes or until cookies are puffed, pale golden and the edges begin to brown.
• Transfer cookies on the parchment paper to a rack and cool completely. Carefully peel cookies from parchment paper.

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.

ALMOND-SCENTED MACAROONS

Steps:

• Preheat oven to 350°F. Butter 2 heavy large baking sheets. Combine all ingredients in large bowl; stir to blend well. Drop by scant tablespoonfuls onto prepared baking sheets, spacing 1 1/2 inches apart. Shape cookies into small mounds, about 1 inch in diameter. Press tops slightly to flatten. Bake until pale golden, about 8 minutes. Transfer each baking sheet to rack. Cook cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to days ahead. Store at room temperature in 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.

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.

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.