WATERMELON MACARONS
Iconic French fare with the flavor of a juicy, summer watermelon. You can even eat the "seeds."
Provided by Food.com
Categories Dessert
Time 16m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- To Make Macaron Shells:.
- In a bowl, combine sifted powdered sugar and almond flour.
- Beat egg white (at room temperature) and sugar until you get soft peaks.
- Then add the powdered sugar and almond mixture.
- Mix well and then divide into two equal bowls.
- Make one green by adding several drops of green food coloring; mix well.
- Make the other bowl pink by adding a few drops of red food coloring; mix well.
- On a baking sheet lined with parchment paper, pipe each color; making sure the disc shapes are the same size.
- For the pink discs, sprinkle with poppy seeds.
- After piping all the cookies, allow the shells to rest for 30 minutes until a thin skin has formed.
- Bake for 15 minutes at 225 degrees F.
- To Make the Filling:.
- Blend butter until it's smooth and creamy.
- Add powdered sugar, heavy cream, a pinch of salt and several drops of watermelon flavoring.
- Blend together until well-combined.
- To Assemble the Macaron:.
- Pipe the filling on one side of the shell, and top with the other shell (making sure one side is green and one side is pink, so it resembles a watermelon slice).
Nutrition Facts : Calories 264.3, Fat 13.8, SaturatedFat 8.3, Cholesterol 35.3, Sodium 127.6, Carbohydrate 35.9, Fiber 0.3, Sugar 34.7, Protein 1
PEPPERMINT MACARONS RECIPE BY TASTY
These peppermint macarons will become an instant holiday classic. Have fun piping out the mezmerizing meringue cookies and filling them with a rich chocolate ganache. And for a little extra flair, roll them in crushed candy canes.
Provided by Katie Aubin
Categories Bakery Goods
Time 2h
Yield 15 macarons
Number Of Ingredients 10
Steps:
- Make the ganache filling: In a medium bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total. Set aside to cool for at least 1 hour.
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed until very finely ground. Sift the almond flour mixture through a fine-mesh sieve into a large bowl. Set aside.
- 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 about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a rubber spatula to gently fold until combined. After the last addition of almond flour, add the peppermint extract. Continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Set a piping bag or zip-top bag fitted with a round tip in a tall drinking glass. Dip a skewer or toothpick in the red gel food coloring and paint 2 stripes on opposite sides of the inside of the piping bag. Transfer the macaron batter to the bag.
- Pipe 4 small dollops of batter in each corner of a rimmed baking sheet, then lay 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 2-inch (5-cm) circles, spacing at least 1-inch (2.5-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles. If there are any points on the top of the macarons, let sit for 5 minutes after tapping the pan, then, with a slightly moistened finger, lightly pat down the peaks.
- Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 20 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.
- Transfer the cooled ganache to a piping bag or zip-top bag fitted with a round tip.
- Pipe a dollop of ganache onto a macaron shell. Top with another macaron shell to create a sandwich. Repeat with remaining macarons and ganache.
- Roll the edges of the macarons in the crushed candy canes.
- If desired, place the macarons in an airtight container for 24 hours to "bloom" before serving, or serve immediately.
- Enjoy!
Nutrition Facts : Calories 247 calories, Carbohydrate 30 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 23 grams
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
REFRESHING WATERMELON SALAD
Surprising yet delicious combination of ingredients that can be had as a starter salad, healthy snack or a light meal.
Provided by CHICA3578
Categories Salad Fruit Salad Recipes
Time 20m
Yield 15
Number Of Ingredients 8
Steps:
- In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
- Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.
Nutrition Facts : Calories 94 calories, Carbohydrate 14.2 g, Cholesterol 13.5 mg, Fat 3.5 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 182.4 mg, Sugar 10.9 g
More about "watermelon macarons recipes"
WATERMELON MACARONS - SWISS METHOD - YOUTUBE
From youtube.com
Author Pies and TacosViews 21K
WATERMELON MACARONS - PIES AND TACOS
From piesandtacos.com
5/5 (4)Total Time 5 hrs 40 minsCategory DessertCalories 98 per serving
WATERMELON MACARONS – THE HOUSE OF ELYN RYN
From thehouseofelynryn.com
Cuisine FrenchCategory Anytime, Dessert, SnackServings 50
MAKE YOUR OWN WATERMELON MACARONS - VIDEO DAILYMOTION
From dailymotion.com
WATERMELON MACARON RECIPE - MY FRUGAL ADVENTURES
From pinterest.co.uk
10 WATERMELON DESSERT RECIPES!
From stylishboard.com
22 MOUTH-WATERING WATERMELON CAKES + DESSERTS - MIMI'S …
From mimisdollhouse.com
HEALTHY SOUP RECIPES | WATERMELON STRAWBERRY SOUP
From cookingnook.com
18 BEST SUMMER RECIPES WITH WATERMELON - FOOD.COM
From food.com
LYCHEE + WATERMELON MACARONS RECIPE – ALLY BAKES
From allybakes.ca
WATERMELON MACARONS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
MAKE WAY FOR WATERMELON MACARONS - BAKINGFOREVER
From bakingforever.com
WATERMELON BERRY MINT-LIME MACARONS - SWEET MAC SHOP
From sweetmacshop.com
FROM-SCRATCH WATERMELON CAKE {INSIDE AND OUT} - I AM BAKER
From iambaker.net
WATERMELON GRANITA RECIPE
From simplyrecipes.com
THE MACARON RECIPE ~ THE CAKE DOCTOR
From thecakedr.com
SOUR WATERMELON MACARONS - CAMBREA BAKES
From cambreabakes.com
SALTED POPCORN CARAMEL MACARONS RECIPE | SAY MMM
From saymmm.com
PIES AND TACOS - WATERMELON MACARONS | FACEBOOK
From facebook.com
WATERMELON MACARONS [VIDEO] | RECIPE [VIDEO] | MACARON FLAVORS ...
From pinterest.com
52 FILLING RECIPES FOR MACARONS - HOMEBODY EATS
From homebodyeats.com
WATERMELON ARCHIVES - PIES AND TACOS
From piesandtacos.com
WATERMELON MACARONS – BAKING WITH BABS
From bakingwithbabs.com
EASY MACARONS RECIPE | MYRECIPES
From myrecipes.com
WATERMELON MACARONS | MACARONS, MACAROON RECIPES, CUTE BAKING
From pinterest.com
MACARONS ARCHIVES - CAMBREA BAKES
From cambreabakes.com
WATERMELON MACARONS | RECIPE | MACARONS, WATERMELON, SUMMER …
From pinterest.ca
WATERMELON, RASPBERRY AND MINT CHOCOLATE CHIP MACARONS
From hopesdreamsaspirations.com
WATERMELON MACARON RECIPE – THE HOUSE OF ELYN RYN
From thehouseofelynryn.com
CITRUS MACARONS RECIPE | EAT SMARTER USA
From eatsmarter.com
45 MACARON FILLING RECIPES – KITCHEN FOLIAGE
From kitchenfoliage.com
18+ YUMMY RECIPES THEMED WATERMELON | PERFECT CAKE, …
From dessertspotting.com
WATERMELON MACARON RECIPE - MY FRUGAL ADVENTURES - MASTERCOOK
From mastercook.com
APPLE MACARONS RECIPE HEALTHY DESSERTS - BAKINGFOREVER
From bakingforever.com
WATERMELON MACARONS FOR DOGS | DIY DOG TREATS - YOUTUBE
From youtube.com
10 BEST WATERMELON RECIPES - HOWTOCOOKTHAT : CAKES, DESSERT
From howtocookthat.net
EASY WATERMELON JUICE RECIPE (NO JUICER!) - 40 APRONS
From 40aprons.com
6 PINK MACARON FLAVORS – KITCHEN FOLIAGE
From kitchenfoliage.com
INCREDIBLE LAVENDER MACAROONS WITH HOMEMADE HONEY
From nurturedhomes.com
WATERMELON MACARON RECIPE - MY FRUGAL ADVENTURES
From pinterest.com.au
RECIPES USING WATERMELON RIND - CHOWHOUND
From greatist.com
WATERMELON MACARONS | RECIPE | WATERMELON DESSERT, MACARONS, …
From pinterest.co.uk
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