MACARON RECIPE IN CUPS RECIPES

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HOW TO MAKE MACARONS | FRENCH MACARON RECIPE | FOOD ...



How to Make Macarons | French Macaron Recipe | Food ... image

This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!

Provided by Food Network Kitchen

Total Time 2 hours 30 minutes

Cook Time 2 hours 10 minutes

Yield 36 macarons

Number Of Ingredients 9

1 3/4 cups confectioners' sugar
1 cup almond flour
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup superfine sugar
2 to 3 drops gel food coloring (see options below)
1/2 teaspoon vanilla, almond or mint extract
Assorted fillings (see options below)

Steps:

  • Preheat the oven to 320 degrees F. Line 3 baking sheets with silicone mats or parchment. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
  • Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; save for another use.
  • Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
  • Transfer the beaten egg whites to the bowl with the almond flour mixture. Fold in the egg whites by drawing a rubber spatula halfway through the mixture and folding until incorporated, giving the bowl a quarter turn with each fold.
  • Add the desired food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
  • Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
  • Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
  • Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," 12 to 14 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
  • Almond-Raspberry:
  • Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
  • Mint-White Chocolate:
  • Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
  • Blueberry Cheesecake:
  • Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
  • Lavender-Honey:
  • Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
  • Pineapple:
  • Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

Nutrition Facts : Calories 65 calorie, FatContent 2 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 14 milligrams, CarbohydrateContent 12 grams, ProteinContent 1 grams, SugarContent 11 grams

NUT FREE MACARON RECIPE | SUBSTITUTE ALMOND FLOUR ...



Nut Free Macaron Recipe | substitute almond flour ... image

This is a special macaron because it contains no nuts. That's right not a hint of almond meal or any other ground nuts or seeds

Provided by Ann Reardon

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 20

Number Of Ingredients 7

140g (4.94 ounces) or 4 egg whites
72g (2.54 ounces) or 1/3 cup caster sugar
240g (8.47 ounces) finely grated white chocolate
120g (4.23 ounces) or 1 cup icing sugar sifted
For the ganache
150g (5.29 ounces) dark chocolate chopped
50g (1.76 ounces) or 31/2 tablespoons cream

Steps:

  • Whisk together your egg whites and sugar until stiff, add colour if desired and whisk through. Egg whites should be stiff enough that you can turn your bowl upside down and it will not spill out of the bowl.
  • Gently fold in your icing sugar and white chocolate.
  • Once it is just combined continue to fold some more until some mixture dropped into the bowl very slowly melds down into the rest of the mixture. You do not want a runny mixture or your macarons will be flat. See the video for a visual example of what you are looking for.
  • Pour the mixture into a piping bag or ziploc bag with the corner cut off and pipe circles onto non-stick baking paper.
  • Bake at 150C (302 degrees Fahrenheit) for approximately 20 minutes. I like to bake on the top shelf for 15 and then move down for the last 5 - 10 as needed. Leave to cool on the paper and then carefully peel off.
  • Pair similarly sized macrons and fill with ganache.
  • For the ganache: Place chocolate in a bowl. Bring the cream to the boil and pour over the chocolate. Wait approximately 3 minutes for the chocolate to melt and then stir until smooth. Place in a ziplock bag in the fridge until firm enough to pipe - it thickens as it cools.

Nutrition Facts : Calories 150 cal (627.6 kilojoules)

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