Greek Almond Macaroons Maronhinos Or Martsapades Recipes

GREEK ALMOND MACAROON COOKIES (AMYGDALOTA)

Steps:

• Cut almond paste into 1/2 inch pieces.
• In an electric mixer with a paddle, mix the almond paste for a few minutes and then slowly add the confectioner sugar.
• With the mixer still on add the rose water, continuing to mix until you have a thick dough. Then slowly add the egg whites one at a time until mixture is loose enough to pipe out a pastry bag but not soupy (the consistency of a brownie batter). Depending on the humidity, you will need more or less egg whites.
• Put mixture into pastry bag and pipe onto a non stick cookie sheet, making small cookies.
• Bake in a preheated 350 degree oven until golden brown, about 20 minutes.

GREEK ALMOND MACAROONS (MARONHINOS OR MARTSAPADES)

Steps:

• Combine the 2 cups almonds and 1/2 cup of the sugar in a food processor and grind as fine as possible.
• Add the egg whites and almond extract to the almond mixture and process until well blended. Add the remaining 1 cup sugar and process again until a thick paste forms. Set the paste aside for 30 minutes (it will continue to thicken).
• Preheat the oven to 300°F Coat two or three baking sheets with oil or butter.
• Drop tablespoon amounts of the almond paste mixture onto the prepared baking sheets, allowing 1 inch between. Place an almond slice on top of each one. Bake for 20 minutes. Raise the oven temperature to 375°F and continue baking until the macaroons are lightly golden on the bottom, 5 minutes more.
• Remove the baking sheets from the oven and loosen the macaroons. Set them aside to cool completely on the sheets. Serve right away, or store in an airtight container at room temperature for up to 5 days. Makes 36 Macaroons.
• NOTE: You can also pipe the almond paste onto the baking sheets through a pastry tube, as is traditionally done.
• MACAROONS GREEK-AMERICAN STYLE.
• When the Greeks were introduced to chocolate, they went quite treloi, "crazy" for it, and now dozens of chocolate treats fill the display cases in sweet stores. Chocolate is not, however, much used in home baking. In a Greek-American touch, a drizzle of chocolate adds just enough of the rich taste without overwhelming the subtleties of the macaroons.
• Heat the chocolate pieces and liquid together in a small saucepan or in a microwave oven until the chocolate is soft but not bubbling, about 1 minutes. Whisk to smooth the mixture and then heat it a few seconds longer until it is runny but not boiling. Brush or drizzle a little of the chocolate over the top of each macaroon. Set aside to cool until the chocolate hardens, about 10 minutes. Serve right away, or store in an airtight container at room temperature for up to 5 days.
• Adventures In Greek Cooking.

ALMENDRADOS (ALMOND-LEMON MACAROONS)

Steps:

• Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
• Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
• Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.

CHEWY ALMOND MACAROON BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

SIMPLEST ALMOND MACAROONS

Steps:

• Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
• Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
• Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
• Peel macaroons from paper when completely cool and store in an airtight container.