Arabic Fried Macroons Recipes

FRENCH MACAROONS

Steps:

• Preheat oven to 300 degrees F.
• Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.
• Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy. Add the confectioners' sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.
• Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.

FRENCH MACARONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough they stay in place when the bowl is turned upside down, about 5 minutes.
• Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into the egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
• Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
• Bake in the preheated oven for 9 minutes. Rotate baking sheet and continue baking until macarons are shiny and rise slightly to form "feet", about 9 minutes more. Peel off the parchment paper and allow to cool completely, about 30 minutes.
• Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
• Pipe a small amount of filling onto the center of 1 macaron; top with another macaron and press gently to sandwich the filling between the two.

MACARONS

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.

MACARON (FRENCH MACAROON)

Steps:

• Line a baking sheet with a silicone baking mat.
• Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• Preheat oven to 285 degrees F (140 degrees C).
• Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

ARABIC FRIED MACROONS

Steps:

• Mix flour and semolina in a deep pot.
• Add butter (hot) and mix it well together.
• Place yeast in a warm water with sugar till dissolve .Add the yeast mixture to the flour mixture.
• Add the water and mix it well until you got firm dough, leave to rest for 10 minutes, roll out and cut into a small finger's shape. Press on each finger on a grater to take the curved shape with the groves of the grater.
• Fry in a hot oil.
• Remove from fryer and place on a kitchen towel, dip in the syrup. Remove to get rid of excess syrup and serve.