CRANBERRY-CITRUS MACARONS
Steps:
- For the macarons: Preheat the oven to 275 degrees F. Place the granulated sugar and 180 grams (6 1/3 ounces) water in a pot and cook until a candy thermometer inserted in the mixture reads 125 degrees F.
- In bowl of a stand mixer fitted with the whip attachment, whip 260 grams (9 1/8 ounces) of the egg whites until frothy, and then slowly pour in the boiled sugar; mix until cool, checking for a stiff meringue. In a mixing bowl, combine the almond flour, confectioners' sugar and the remaining 250 grams (8 3/4 ounces) egg whites. Add some food coloring if using. Fold the meringue into the almond mixture until incorporated. Transfer the mixture to a pastry bag and pipe 1 1/2-inch rounds (about 32) onto a baking sheet. Bake for 12 to 13 minutes. Cool the macarons on the baking sheet for 1 hour.
- For the filling: In a stand mixer fitted with the paddle attachment, mix the mascarpone, cranberries, vanilla and lemon zest until soft.
- Transfer the cranberry cream to a piping bag. Pipe some filling between two macarons and sandwich together. Repeat for the remaining cookies and filling.
COCONUT-CRANBERRY MACAROON
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
- Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
- Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
- Store macaroons in a tightly sealed container for up to a week.
CRANBERRY LIME MACAROONS
It wouldn't be the holidays for my family and friends if I didn't make these chewy lime-flavored macaroons. I usually make several batches a week during the season..-Alisa Costa, Chatham, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk egg whites for 1 minute. Whisk in the sugar, vanilla, lime zest and salt. Stir in coconut and cranberries., Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 100 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.
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