FOOLPROOF MACARON RECIPE (STEP BY STEP!)
This foolproof french macaron recipe will give you perfectly smooth, chewy macarons every time. Follow our step by step guide for french macarons for a sweet French treat!
Provided by Sofi | Broma Bakery
Categories dessert
Time 2h
Number Of Ingredients 10
Steps:
- 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 until sugar melts completely and egg whites become white and frothy, about 1 minute. Remove from heat and place the bowl back onto the stand mixer.
- Fit stand mixer with whisk attachment and whisk on high speed while slowly adding in the remaining granulated sugar. Add the food coloring (if using). Continue to whisk for another 3-4 minutes, until stiff meringue peaks form. Congratulations, you just made a Swiss meringue!
- Next, sift together the almond flour, powdered sugar, and salt twice, then gently shake the mixture into the meringue bowl.
- Place the bowl back onto a stand mixer, still fitted with a whisk attachment. Turn the mixer to medium speed and whisk for 5 seconds (just enough to combine the almond flour mixture with the egg whites).
- Stop the mixer and use a large spatula to hand-mix the batter for the remainder of your mixing. You'll want to gently fold the mixture with your spatula, scooping up the batter from the outside of the bowl and gently twisting it into the center in a circle-like manner. You'll know to stop mixing when you can make a figure-eight out of the dripping batter without the batter breaking. If you cannot yet make a figure-eight, repeat the process if necessary, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
- Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter two times to remove any air bubbles. Sprinkle tops with a little sea salt as a garnish.
- Let the macarons air dry for 15 to 30 minutes or until dry to the touch. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
- While the macarons are cooling, make the filling. Combine all filling ingredients in a bowl and use an electric mixer to beat until fluffy and fully combined, about 2 minutes.
- Scoop mixture into a piping bag fitted with a 1/2 inch tip and set aside until ready to assemble the macarons.
- Once the macarons are completely cool to the touch, pipe the filling onto a macaron and sandwich with another macaron. Repeat with all macarons.
OATMEAL CHOCOLATE COCONUT MACAROONS
No fuss, no bake, coconut, oatmeal, and chocolate cookies! One of our Christmas favorites! You can also freeze these! Enjoy!
Provided by Mama Corsilli
Categories Desserts Cookies Macaroon Recipes
Time 20m
Yield 15
Number Of Ingredients 6
Steps:
- Mix oats, coconut, and cocoa powder together in a bowl.
- Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
- Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.7 g, Cholesterol 16.9 mg, Fat 8.6 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 61.9 mg, Sugar 29 g
CINNAMON ROLL MACARONS
These macarons are a winter/fall staple for me-inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Try custard, mousse, ganache, or any other buttercream as fillings, too. -Elizabeth Ding, El Cerrito, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Sift almond flour, 1-1/4 cups confectioners' sugar and cinnamon together twice., Preheat oven to 325°. Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in almond flour mixture., Cut a small hole in a corner of a food-safe plastic bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Keeping cookies on the parchment, transfer to wire racks; cool completely., For filling, in a small bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1/4 teaspoon filling onto the bottom of each of half of the cookies; top with remaining cookies. Sprinkle with additional cinnamon. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 15mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
OATMEAL COCOA MACAROONS (NO BAKE!)
Make and share this Oatmeal Cocoa Macaroons (No Bake!) recipe from Food.com.
Provided by spatchcock
Categories Drop Cookies
Time 8m
Yield 24 macaroons
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat combine the shortening, milk and white sugar.
- Stirring constantly, bring mixture to a boil and continue to boil and stir for 2 minutes.
- Remove from heat and add cocoa, coconut and oatmeal.
- Stir mixture well.
- Drop tsp sized drops onto a waxed paper lined cookie sheet.
- Place cookies in the refrigerator and allow them to set, then place in an airtight container to store.
Nutrition Facts : Calories 155.8, Fat 5.8, SaturatedFat 1.9, Cholesterol 0.7, Sodium 7.2, Carbohydrate 25.4, Fiber 1.6, Sugar 17.5, Protein 2.2
THAI COCONUT AND COCOA MACAROONS
Thai cookies always have something unusual going on with them. These macaroon style cookies mix coconut, cocoa, and lime juice to create an interesting snack.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
- Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 25.7 g, Fat 7 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 6.5 g, Sodium 120.2 mg, Sugar 21.6 g
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