MACARONS CAKE RECIPE RECIPES
MACAROON CAKE RECIPE - FOOD.COM
Make and share this Macaroon Cake recipe from Food.com.
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 1 hours 5 minutes
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
- In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 277.8, FatContent 6.2, SaturatedFatContent 2, CholesterolContent 47.4, SodiumContent 145.3, CarbohydrateContent 51.4, FiberContent 0.8, SugarContent 31, ProteinContent 4.8
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
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MACAROON CAKE RECIPE | REAL SIMPLE
Chewy coconut macaroons meet a classic almond cake in this simple recipe. It’s perfect for Passover, gluten-freegatherings, or anytime you need a simple, delicious recipe for dessert. Seriously, it only requires six pantry staples toget to this golden brown perfection. Because the coconut and almond flour are relatively dense, it’s important to getthe eggs whipped and warm, which allows them to retain their volume in the oven. Serve with coffee to cut throughthe sweetness, and for extra decadence, a dollop of lightly sweetened whipped cream would be welcome, too.
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- Bake, until golden and firm, about 25 minutes. Let the cake cool for 15 minutes. Top with powdered sugar and strawberries, if desired.
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MACAROON CAKE RECIPE - FOOD.COM
Make and share this Macaroon Cake recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 277.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 277.8 per serving
- Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.
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MACAROON CAKE RECIPE | REAL SIMPLE
Chewy coconut macaroons meet a classic almond cake in this simple recipe. It’s perfect for Passover, gluten-freegatherings, or anytime you need a simple, delicious recipe for dessert. Seriously, it only requires six pantry staples toget to this golden brown perfection. Because the coconut and almond flour are relatively dense, it’s important to getthe eggs whipped and warm, which allows them to retain their volume in the oven. Serve with coffee to cut throughthe sweetness, and for extra decadence, a dollop of lightly sweetened whipped cream would be welcome, too.
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Reviews 3.5
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Reviews 4.1
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Calories 189.5 calories per serving
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