ANGEL MACAROONS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These chewy coconut cookies start with a boxed angel food cake mix. —Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.
Nutrition Facts : Calories 54 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 88mg sodium, CarbohydrateContent 10g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
HOW TO MAKE MACAROONS RECIPE - BBC FOOD
There’s nothing scary about macaroons and they’re perfect as edible presents. This easy-to-follow recipe shows you how to make them.
Provided by BBC Food
Prep Time 2 hours
Cook Time 1 hours
Yield Makes 10 macaroons
Number Of Ingredients 10
Steps:
- Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
- Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
- Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
- Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
- Meanwhile, preheat the oven to 160C/315F/Gas 2½.
- Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
- Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.
- Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.
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MACAROONS RECIPE BY LINDA COLLISTER - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Preheat the oven to 160°C/325°F/gas 3.
Mix the ground almonds with the sugar and cornflour in a large bowl. In another bowl, whisk the egg whites with the vanilla extract, using a fork, until just frothy. Add the whites to the almond mixture and stir together with a wooden spoon until thoroughly combined, to make a stiff dough.
Spoon the mixture on to the lined baking trays in 10 mounds, spacing them very well apart. Gently spread out each mound to make a disc about 5cm across and 1.5cm high – they will spread in the oven. If you like, you can also pipe the mixture, using a piping bag fitted with a plain 1.5cm tube. Set a split almond in the centre of each round or scatter over the flaked almonds.
Bake the macaroons in the preheated oven for 20 to 25 minutes, until golden.
Leave to cool on the trays, then carefully remove and store in an airtight container.
COCONUT MACAROONS RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.2
Total Time 35 minutes
Category dessert
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
BEST COCONUT MACAROONS RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Reviews 3.2
Total Time 35 minutes
Category Kosher, nut-free, vegetarian, Passover, baking, dessert
Cuisine American
- Preheat oven 350° and line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. Fold in shredded coconut. Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets. To dip in chocolate: In a medium bowl, melt together 1 tablespoon coconut oil with 1 cup chocolate chips. Dip bottoms of cooled macaroons in chocolate mixture, then drizzle tops with remaining mixture. Preheat oven 350° and line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. Fold in cocoa, one-third the melted chocolate, and shredded coconut until evenly combined. Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets. In a medium bowl, whisk together remaining melted. chocolate and oil until smooth. Dip the bottoms of cooled macaroons in chocolate mixture, then drizzle the tops with remaining mixture.
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