MACARON RUSK RECIPES
MACARONS RECIPE | ALLRECIPES
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 European French
Total Time 9 hours 0 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 30 cookies
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, CarbohydrateContent 17.3 g, ProteinContent 1 g, SodiumContent 34.3 mg, SugarContent 17 g
MACARONS RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 10 to 12 cookies
Number Of Ingredients 6
Steps:
- Sift the powdered sugar and almond flour together.
- Using a hand mixer, whip the egg whites on low speed until frothy. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick.
- Fold half of the almond mixture into the egg whites and then add the rest. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly when dripped from the spatula.
- Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. If you are baking two sheets at a time, the bottom and top sheets should be rotated to prevent over browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom.
- You will know the macarons are done when you can touch them and the top of the macaron is set does not slide around under your finger. The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes.
- Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite chocolate ganache, jams, or whatever creative fillings you can think of!
More about "macaron rusk recipes"
GRANDMA SALLY'S SWEDISH RUSKS | ALLRECIPES
Swedish rusks are an old family recipe. These are great crisp cookies for dipping in coffee, tea, or hot chocolate.
From allrecipes.com
Total Time 2 hours 45 minutes
Category Everyday Cooking, Special Collection Recipes, New
Calories 128.9 calories per serving
From allrecipes.com
Total Time 2 hours 45 minutes
Category Everyday Cooking, Special Collection Recipes, New
Calories 128.9 calories per serving
- Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.
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HOW TO MAKE MACARONS | FRENCH MACARON RECIPE | FOOD ...
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
From foodnetwork.com
Reviews 4
Total Time 2 hours 30 minutes
Calories 65 calorie per serving
From foodnetwork.com
Reviews 4
Total Time 2 hours 30 minutes
Calories 65 calorie per serving
- 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.
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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.
From tasty.co
Reviews 88
Total Time 1 hours 50 minutes
Cuisine French
Calories 173 calories per serving
From tasty.co
Reviews 88
Total Time 1 hours 50 minutes
Cuisine French
Calories 173 calories per serving
- Enjoy!
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MACARONS RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category dessert
Cuisine french
Reviews 4.3
Total Time 1 hours 10 minutes
Category dessert
Cuisine french
- Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite chocolate ganache, jams, or whatever creative fillings you can think of!
See details
GRANDMA SALLY'S SWEDISH RUSKS | ALLRECIPES
Swedish rusks are an old family recipe. These are great crisp cookies for dipping in coffee, tea, or hot chocolate.
From allrecipes.com
Total Time 2 hours 45 minutes
Category Everyday Cooking, Special Collection Recipes, New
Calories 128.9 calories per serving
From allrecipes.com
Total Time 2 hours 45 minutes
Category Everyday Cooking, Special Collection Recipes, New
Calories 128.9 calories per serving
- Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.
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MACARONS | JUST A PINCH RECIPES
Macarons were already known in the medieval era ja the Italian chef of Catherine de' Medici was thought to have brought the maccherone cookies to France in 16th Century. The recipe has had different versions since then but this recipe is about the Parisian macarons first made in 1830s, these days known for their colors and and smooth texture.
The recipe is not the simplest. It has many steps but it's not impossible either and so I'll describe them all.
I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/854900/Macarons-leivokset/
From justapinch.com
Reviews 5
Category Cookies
Cuisine French
From justapinch.com
Reviews 5
Category Cookies
Cuisine French
- Aging egg whites: Aging egg whites means separating the eggs and covering the whites with a plastic wrap with holes poked in it. Then it's put in the fridge for a few days. The result should be breaking down and dehydrating the proteins so the egg whites are reweighed before use. Those who don't prefer it note that fresh egg whites taste milder than the aged ones. Some also age the egg whites overnight in the room temperature which is not considered as safe as leaving them in the cool temperature. Professional bakeries do not always age the egg whites, either. There is an option to aging the egg whites: leave the egg whites uncovered in the room temperature for two hours so they thicken. I have tried this myself and it works.
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FRENCH MACARONS RECIPE: HOW TO MAKE IT
Even decorated simply—a sprinkle of sugar, a drizzle of icing—these stylish beauties are part of our creative Christmas cookies collection. They will be the showstoppers on any cookie tray. —Josh Rink, Photo Stylist Taste of Home
From tasteofhome.com
Reviews 3.4
Total Time 01 hours 15 minutes
Category Desserts
Cuisine Europe, French
Calories 253 calories per serving
From tasteofhome.com
Reviews 3.4
Total Time 01 hours 15 minutes
Category Desserts
Cuisine Europe, French
Calories 253 calories per serving
- Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners’ sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. , Place egg whites and salt in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes. , Gently fold a third of the almond flour mixture into meringue; then gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself., Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8 in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. , To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add confectioners' sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve. , Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, with crushed candy canes, top macaron shells just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed. , Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of each frosting circle. Top with remaining macaron shells. , Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of each marshmallow circle; top with remaining macaron shells.
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MACARONS RECIPE | BBC GOOD FOOD
Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons
From bbcgoodfood.com
Total Time 49 minutes
Category Afternoon tea, Treat
Cuisine French
Calories 110 calories per serving
From bbcgoodfood.com
Total Time 49 minutes
Category Afternoon tea, Treat
Cuisine French
Calories 110 calories per serving
- Once finished, the macarons will improve with an overnight rest in the fridge.
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29 UNIQUE MACARON RECIPES WORTH DROOLING OVER
Macaron Recipes Worth Trying. 1. Basic French Macarons. When you start making Macarons, the best idea is to go with one that is a general recipe. What’s great about this as well is that you can change your colors as you see fit. This particular basic recipe can be found at POPSUGAR. 2. Blueberry Cheesecake Macarons.
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MACARONS | KING ARTHUR BAKING
Stir over medium heat until the sugar dissolves, then bring to a rapid boil. Boil for 2 minutes; the temperature of the syrup should reach between 235°F and 240°F. Take the syrup off the heat. Immediately start whipping the egg whites, using an electric mixer. When they hold a curved peak on the end of the beater, stop, grab the pan of hot ...
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From kingarthurbaking.com
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BEGINNER'S GUIDE TO FRENCH MACARONS - SALLY'S BAKING ADDICTION
Mar 01, 2021 · This is an in-depth beginner’s guide to homemade French macarons. This post includes a kitchen-tested recipe, plus plenty of success tips, descriptions, overview of techniques, list of tools, and links to my favorite macaron resources and other recipes on the web.
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45 MACARON FILLING RECIPES – KITCHEN FOLIAGE
Nov 02, 2021 · Mojito macarons are made using your favorite macaron recipe, and then adding a hint of green food coloring to the macaron batter. Mojito macarons are filled with 2 different fillings. The first is a mojito ganache, made by adding rum bakery emulsion flavoring, lime oil, fresh lime juice, chopped up fresh mint leaves to a white chocolate ganache ...
From kitchenfoliage.com
From kitchenfoliage.com
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MACARONS | KING ARTHUR BAKING
Stir over medium heat until the sugar dissolves, then bring to a rapid boil. Boil for 2 minutes; the temperature of the syrup should reach between 235°F and 240°F. Take the syrup off the heat. Immediately start whipping the egg whites, using an electric mixer. When they hold a curved peak on the end of the beater, stop, grab the pan of hot ...
From kingarthurbaking.com
From kingarthurbaking.com
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PEPPERMINT MACARONS - THE COOK'S COOK
9. To bake and assemble the macarons: Bake the macarons until firm but not browned, about 13 minutes, at 154°C (310°F) in a fan-forced (convection) oven or 165°C (330°F) in a conventional oven. Let cool for 10 minutes before removing the macaron shells from the parchment paper.
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From thecookscook.com
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25 BISCUIT, SHORTBREAD, MACARON AND COOKIE RECIPES
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RAVNEET GILL'S BISCUIT SUNGLASSES - THE GREAT BRITISH BAKE ...
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From thegreatbritishbakeoff.co.uk
From thegreatbritishbakeoff.co.uk
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FOOLPROOF MACARON RECIPE (STEP BY STEP!) - HOW TO MAKE ...
Sep 24, 2020 · Preheat the oven to 300°F. Line two baking sheets with parchment paper. Set aside. Heat a small pot of water over medium-low heat until it steams. In the bowl of a stand mixer, combine egg whites and roughly 3 tablespoons of the granulated sugar. Place bowl over steaming pot, creating a double boiler. Whisk egg whites and sugar continuously ...
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CASHEW MACARON | CASHEW MACAROONS | CASHEW MERINGUE ...
Oct 22, 2021 · Scoop out 1 tbsp of the meringue mixture onto the parchment-lined baking sheet. Repeat for remaining meringue leaving a gap of 1 or 2 inches for the meringue to expand. Bake for 60 minutes at 120 degrees C. After that, turn off the oven. Let the macaroons sit undisturbed inside the oven for a couple of hours.
From cookwithkushi.com
From cookwithkushi.com
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CHOCOLATE MACARONS | BISCUIT RECIPES | SBS FOOD
The macarons can be stored in an airtight container for up to 3 days (refrigerated or unrefrigerated). The ganache frosting can be stored in the fridge for 2 weeks or in the freezer for one month ...
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From sbs.com.au
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