Farm Macaroons Recipes

MATCHA MACAROON MONSTERS

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment and set aside.
• In a large mixing bowl, whisk together the condensed milk and matcha. Mix in the coconut and set aside.
• In a separate large mixing bowl, add the egg whites and salt. Using a hand mixer, beat until stiff peaks form. Using a rubber spatula, fold the egg whites into the coconut mixture. Spoon lightly packed 2-inch balls (you can use a 2-inch cookie scoop or weigh 1.5 ounces) of the mixture onto the baking sheets, spaced 1 inch apart.
• Bake in the oven until golden brown; begin checking for doneness at 18 minutes. Remove from the oven and let cool for a few minutes on the pans. Transfer to a wire rack to cool completely. Allow the baking sheets to cool completely. You'll use them again.
• Melt the chocolate in a microwave in 30-second increments, stirring after each, or in a heat-safe bowl over a pot of simmering water, stirring often. Dip the bottoms of the macaroons in the chocolate, scraping off any excess. Then dip in the silver sanding sugar and return to the parchment-lined baking sheet. Attach the candy eyeballs using the chocolate as glue. Let the macaroons set at room temperature or in the fridge. Enjoy!
• The macaroons can be kept at room temperature for about 3 days or in the fridge for up to a week.

GIANT SPRINKLE MACAROONS

Steps:

• For the macaroons: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment and set aside.
• In a large bowl, combine the condensed milk, vanilla and almond extract. Mix in the coconut and set aside.
• In a separate bowl, beat the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture, then gently fold in the sprinkles. Spoon lightly packed 2-inch balls of the mixture onto the baking sheets, 1 inch apart, and sprinkle the tops with more sprinkles.
• Bake until golden brown; begin checking for doneness at 18 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.
• For the topping: Place the sprinkles in a shallow dish. Microwave the chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until melted (or melt in a saucepan over low heat, stirring often).
• Dip the bottoms of the macaroons in the chocolate, scrape off any excess and then dip the chocolate in the sprinkles. Place back on the parchment and let cool at room temperature or in the fridge. These can be kept at room temperature for about 3 days or in the fridge for up to a week.

OLD-FASHIONED MACAROONS

Steps:

• Preheat the oven to 375 degrees F. Place the almond paste and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until the almond paste is softened and the sugar well-incorporated, about 5 minutes.
• Add the egg whites a little bit at a time, incorporating fully after each addition. Egg whites are difficult to pour in small amounts, so hold a rubber spatula against the rim of the bowl, and use it to "cut" the egg whites as they are poured. If you add the egg whites all at once, the mixture will be lumpy, because the difference in consistency between the egg whites and the almond paste mixture is too great. Using a rubber spatula, scrape down the sides of the bowl as needed. You may or may not need all of the egg whites depending on the moistness and age of the almond paste. Stop mixing when the mixture reaches a consistency soft enough to pipe (similar to toothpaste).
• Place the batter in a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto a parchment-lined sheet pan. It will be easier if you hold the pastry bag at a slight angle and allow the tip to touch the parchment as you start to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. Space the macaroons about 1-inch apart to allow for spreading and pipe carefully. The macaroons will look nicest when sandwiched together if they are all the same size.
• Immediately before placing them in the oven, liberally sprinkle granulated sugar over the macaroons. This will give them a nice crust that will keep the inside moist and chewy. Bake until golden brown, 8 to 10 minutes. The top of each macaroon should be very finely cracked, a characteristic for which they are known. If over-baked, the macaroons will be dry and crunchy.
• Remove the sheet pan from the oven and immediately pour the water onto the sheet pan under the parchment paper. Be careful! If you get any water on the macaroons, they will be soggy. You will need to tilt the baking sheet to spread the water evenly. Let it sit for 2 minutes. The water will loosen the macaroons from the paper. Remove the macaroons from the paper two at a time and stick them together, matching the flat sides. Do not put them back on the hot, wet baking sheet or they will become soggy.
• The macaroons can be stored in an airtight container at room temperature for up to three days or well wrapped in the freezer for up to one week. Unwrap them before bringing back to room temperature, or the condensation will make them soggy.

FARM MACAROONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.
• In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.
• Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.