VANILLA BEAN MACARONS
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the hazelnut mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 20 to 25 sandwich cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
- Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
- Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
- The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add vanilla bean seeds and food coloring, and beat on highest speed 30 seconds.
- Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
- Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
- With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
- Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
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
EASY FRENCH VANILLA COCONUT MACAROONS
Are you craving some tasty, melt in your mouth macaroons with the marvelous taste of French vanilla? What could be better than anything, the heavenly smell of these baking in your kitchen, and being done start to finish in less than 30 minutes. From McCormick to you.
Provided by FLUFFSTER
Categories Drop Cookies
Time 17m
Yield 22 serving(s)
Number Of Ingredients 3
Steps:
- Mix sweetened condensed milk, coconut, and French Vanilla Blend.
- Drop by teaspoonfuls onto greased baking sheets.
- Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown.
- Immediately remove from sheets.
- Cool on wire racks.
Nutrition Facts : Calories 144, Fat 7.4, SaturatedFat 6.1, Cholesterol 6.1, Sodium 69.1, Carbohydrate 18.4, Fiber 0.8, Sugar 17.6, Protein 2
COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)
These egg-free macaroons are held together with a flour blend. A perfect cookie for all coconut lovers! You wouldn't know they are so allergy-friendly!
Provided by Karie Robertson
Categories Desserts Cookies Macaroon Recipes
Time 1h6m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
- Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 13.3 g, Fat 15.5 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 12.8 g, Sodium 32 mg, Sugar 5 g
REALLY EASY MACAROONS
Make and share this Really Easy Macaroons recipe from Food.com.
Provided by TwistyJersey
Categories Drop Cookies
Time 35m
Yield 32-42 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
- In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
- Refrigerate one half hour.
- Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
- Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.
More about "vanilla macaroons recipes"
VANILLA MACARONS RECIPE - EASY FRENCH MACARONS YOU CAN …
From aprilgolightly.com
3.8/5 (122)Total Time 1 hr 17 minsCategory DessertsCalories 1766 per serving
- Line a few trays with parchment paper. You will need at least two, depending on the size of your trays. Normally I use silicon baking mats however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron.
- Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor. Although your almond flour might say that it is "finely ground" it still needs further processing. This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.
- Using a sifter, tip the contents of the food processor out and gradually sift the dry ingredient mixture into a bowl. This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.
- Carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk. I tried using a carton of egg whites for this step, however it can be difficult to figure out the exact volume of three egg whites. Although some information lists it as 30mL per egg white, I found it to be just over 40ml per egg white with the eggs I was using.
VANILLA COCONUT MACAROON RECIPE (EGG FREE)
From mommypotamus.com
VANILLA MACARONS - STACEY'S RECIPES
From staceysrecipes.com
VANILLA MACARONS RECIPE | SIMPLE FRENCH MACARONS
From sweet2eatbaking.com
VANILLA GOLD AND SILVER MACAROONS | FOOD CHANNEL
From foodchannel.com
CHOCOLATE DIPPED VANILLA MACAROONS - MEGHAN TELPNER
From meghantelpner.com
BASIC VANILLA MACARONS RECIPE | MYRECIPES
From myrecipes.com
Published 2015-10-16
- Combine powdered sugar and almond flour in a food processor. Process for 30-40 seconds, or until mixture has a very fine and light texture.
- Whip egg whites with an electric mixer on medium-high speed until soft peaks form. With mixer running, slowly add granulated sugar and vanilla. Continue whipping until stiff peaks form.
- Gently fold almond flour mixture into egg whites, being careful not to overmix. The final mixture should be smooth and glossy.
- Line two baking sheets with parchment paper or silicon baking mats. Transfer macaron batter to a piping bag with a small round tip. Pipe 2-inch circles, about an inch apart, on both baking sheets.
- Let the macarons shells rest in a dry place for 20-30 minutes, or until you can touch the shells without the batter sticking to your fingers.
- While cookies are drying, preheat oven to 350°F. Place 1 baking sheet of cookies on bottom oven rack of preheated oven, and immediately reduce temperature to 300°F.
- Gently remove cookies from parchment paper. Pipe desired filling onto half of the cookies (about 1 tablespoon per cookie); top with remaining cookies to form a sandwich.
VANILLA MACARONS - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (3)Total Time 1 hr 58 minsCategory DessertCalories 138 per serving
VANILLA MACARON RECIPE - THE TIPSY MACARON
From thetipsymacaron.com
5/5 (2)Total Time 1 hr 15 minsCategory DessertCalories 130 per serving
VANILLA BEAN MACARONS - PIES AND TACOS
From piesandtacos.com
BASIC VANILLA MACARONS RECIPE | ZARNAK SIDHWA | MASALA TV
From masala.tv
MACAROON RECIPES | ALLRECIPES
From allrecipes.com
EASY 3-INGREDIENT COCONUT MACAROONS RECIPE - THE SPRUCE EATS
From thespruceeats.com
VANILLA MACAROONS - RELISH
From relish.com
VANILLA ALMOND MACARONS - SPRINKLES FOR BREAKFAST
From sprinklesforbreakfast.com
BEGINNER'S GUIDE TO FRENCH MACARONS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VANILLA MACARON RECIPE WITH VIDEO TUTORIAL - CHELSWEETS
From chelsweets.com
RECIPES WORTH TRYING: THOMAS KELLER’S VANILLA MACARONS - CULTURE
From nationalgeographic.com
FRENCH MACARONS WITH VANILLA BUTTERCREAM FILLING
From aheadofthyme.com
VANILLA MACARONS - SPRINKLES FOR BREAKFAST
From sprinklesforbreakfast.com
VANILLA MACARON RECIPE | THE SWEET OCCASION
From thesweetoccasion.com
WICKEDLY EASY VANILLA MACARONS | AN EASY MACARON RECIPE
From totallythebomb.com
VANILLA MACARON RECIPE | FRENCH MACARONS W/ CREAM …
From savoryexperiments.com
VANILLA MACARON RECIPE - BARAN BAKERY
From baranbakery.com
VANILLA MACAROONS - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
SIMPLY DELICIOUS VANILLA MACARONS RECIPE - CHEF TARIQ
From cheftariq.com
ORIGINAL VANILLA MACAROONS RECIPE - OPRAH.COM
From oprah.com
VANILLA FRENCH MACARON RECIPE - NO-FAIL RECIPE - YOUTUBE
From youtube.com
VANILLA COCONUT MACAROONS
From designerwellness.com
BASIC MACARON | DESSERT RECIPES | GOODTO
From goodto.com
AMBROSIA MACAROONS | SOUTHERN LIVING
From southernliving.com
VANILLA MACAROONS | REAL RAW FOOD
From realrawfood.com
VANILLA ALMOND MACAROONS - NIELSEN-MASSEY VANILLAS
From nielsenmassey.com
FRENCH VANILLA MACARONS - PIES AND TACOS
From piesandtacos.com
GUILT FREE COCONUT VANILLA MACAROONS - NIKKI'S PLATE
From nikkisplate.com
MACAROON RECIPE
From vanillaqueen.com
FRENCH MACARONS - NO-FAIL RECIPE - VEENA AZMANOV
From veenaazmanov.com
HOW TO MAKE VANILLA MACARONS | TESCO REAL FOOD
From realfood.tesco.com
MACARON RECIPE - PREPPY KITCHEN
From preppykitchen.com
BROWNED BUTTER VANILLA BEAN MACARONS - GOOD THINGS BAKING CO
From goodthingsbaking.com
EASY VANILLA SUGAR DUSTED MACAROON TREES. - HALF BAKED HARVEST
From halfbakedharvest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love