MACARONS
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.
Provided by Deegan
Categories World Cuisine Recipes European French
Time 9h
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g
REALLY EASY MACAROONS
Make and share this Really Easy Macaroons recipe from Food.com.
Provided by TwistyJersey
Categories Drop Cookies
Time 35m
Yield 32-42 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
- In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
- Refrigerate one half hour.
- Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
- Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.
CHOCOLATE MACAROONS - NO BAKE
Make and share this Chocolate Macaroons - No Bake recipe from Food.com.
Provided by julz654
Categories Drop Cookies
Time 40m
Yield 45 serving(s)
Number Of Ingredients 7
Steps:
- Boil first 4 ingredients for 2 minutes.
- Remove from heat and add vanilla.
- Pour over oatmeal and coconut and mix well.
- Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.
OATAROONS
Who doesn't love a healthy cookie?! Adapted from Lean and Luscious and Meatless by Bobbie Hinman; I got this recipe from www.CoopFoodStore.com.
Provided by Roosie
Categories Drop Cookies
Time 32m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF.
- Lightly oil a baking sheet or spray with a nonstick cooking spray.
- Beat the egg white on medium speed with an electric mixer until frothy.
- Add cream of tartar and beat on high speed until stiff.
- Gradually, slowly add sugar beating well after each addition.
- Beat in almond extract.
- Gently fold in walnuts and oats.
- Drop mixture by rounded teaspoons onto prepared baking sheet.
- Bake about 12 minutes, or until bottoms of cookies are lightly browned.
- Remove to a wire rack to cool.
TUNA CHEESE PIE
This is from More Lean and Luscious. Leftovers of this pie freeze nicely and can be reheated in a toater oven or microwave for a quick, delicious lunch. We love it so much we make two and freeze one.
Provided by Pilates Gal
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Arrange flaked tuna evenly in a 9 inch pie pan that has been sprayed with a nonstick cooking spray.
- In a blender, combine half of the parmesan with remaining ingredients. Blend until smooth. Pour mixture over tuna.
- Top with remaining parmesan. Bake, uncovered, 30 minutes, until set and lightly browned.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 166.2, Fat 6, SaturatedFat 2.5, Cholesterol 130.6, Sodium 535.8, Carbohydrate 5.2, Fiber 0.1, Sugar 0.8, Protein 21.6
WHEAT LOAF (NO- MEAT MEATLOAF)
This recipe came from a vegetarian cooking class I took. It makes a great substitute for meat loaf! It is NOT low fat but, it is VERY good! It makes great sandwiches the day after too. Just slice and put on some whole wheat bread with a little extra ketchup. YUMMY!
Provided by Theresa P
Categories Fruit
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix together the nuts, wheat germ and cheese.
- Add remaining ingredients and mix well.
- Turn all of the mixture into a WELL oiled loaf pan.
- Bake for 45 minutes.
- I glaze this with ketchup (fruit sweetened) about the last 5 minutes of baking.
- I also let this sit in the loaf pan for 5-10 minutes to firm up a little before removing.
- Serve like "meat loaf" with your favorite sides!
Nutrition Facts : Calories 469.2, Fat 33.8, SaturatedFat 9, Cholesterol 135.4, Sodium 338.2, Carbohydrate 25.3, Fiber 6.5, Sugar 4.3, Protein 22
CHEWY ALMOND MACAROON BISCUITS
Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like
Provided by Victoria Prever
Categories Dessert, Snack
Time 40m
Yield Makes 20-25
Number Of Ingredients 6
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.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
OATMEAL-PECAN LACE COOKIES
Recently received this recipe from Weight Watchers and had to give them a try. These tiny crisp cookies are perfect for satisfying a sweet tooth. These are reminiscent of Roosie's wonderful Oataroons Recipe #97116, but with a buttery chewiness. 2 WW points per serving.
Provided by justcallmetoni
Categories Drop Cookies
Time 22m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF and prepare 2 cookie sheets with cooking spray or a layer of treated parchment paper.
- Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.
- Add butter, egg and vanilla to oat mixture;and mix well. Allow "batter" to stand for one minute.
- Drop teaspoonfuls (not tablespoons) of batter onto cookie sheets and flatten each out, leaving 2-inches between each cookie. (They spread quite a bit while baking.)
- Bake cookies until edges turn golden, about 9 to 12 minutes, and remove from the oven. Let cookies sit on on cookie sheets for 2 minutes before removing to a cooling rack.
Nutrition Facts : Calories 100.2, Fat 6.2, SaturatedFat 2.5, Cholesterol 20.8, Sodium 43.3, Carbohydrate 10.2, Fiber 0.8, Sugar 6.1, Protein 1.6
More about "oataroons recipes"
50 THINGS TO MAKE WITH OATS - FOOD NETWORK
From foodnetwork.com
Author Food Network MagazinePublished Jan 3, 2019Estimated Reading Time 6 mins
- Blueberry-Oat Scone Loaf Whisk 2 cups flour with 2/3 cup rolled oats, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Work in 6 tablespoons diced cold butter with your fingers, then stir in 1 cup heavy cream to make a dough.
- Carrot Oat Muffins Whisk 1 cup all-purpose flour, 1/2 cup each oat flour, rolled oats and raisins, 1 1/2 teaspoons baking powder, 1 teaspoon each ground ginger and cinnamon, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl.
- Chocolate Chip–Oat Pancakes Whisk 3/4 cup whole-wheat flour, 1/2 cup each all-purpose flour and rolled oats, 3 tablespoons brown sugar, 1 teaspoon baking powder and 1/2 teaspoon each cinnamon and salt in a large bowl.
- Homemade Muesli Combine 2 cups rolled oats and 1 cup raw pepitas in a medium skillet and cook over medium heat, stirring occasionally, until toasted, 10 minutes.
- Instant Pot Oatmeal Combine 1 cup steel-cut oats, 3 cups water and 1/4 teaspoon salt in an Instant Pot. Put on the lid, making sure the steam valve is in the sealing position, and set to cook on high pressure for 5 minutes.
- Multigrain Oatmeal Combine 1 cup each rolled oats and buckwheat groats with 1/2 cup each quinoa, millet and oat bran; store in a quart-size jar. To cook: Bring 1 1/2 cups water to a simmer in a small saucepan with 1/2 cup of the oat mixture and a pinch of salt.
- Strawberries-and-Cream Oatmeal Cook 1/2 cup rolled oats as the label directs. Stir in 1/4 cup half-and-half, 1 tablespoon each butter and sugar and 3 tablespoons crushed freeze-dried strawberries.
- Loaded Overnight Oats Mix 1/2 cup rolled oats, 2/3 cup milk, 1/3 cup plain yogurt, 1 tablespoon each ground flaxseed, mini chocolate chips and nut butter, 2 teaspoons brown sugar and a pinch each of cinnamon and salt in a jar.
- Pumpkin-Ginger Overnight Oats Mix 1/2 cup rolled oats, 2/3 cup milk, 1/4 cup pumpkin puree, 1/3 cup plain yogurt, 1 tablespoon each ground flaxseed and chopped crystallized ginger, 2 teaspoons maple syrup and a pinch each of pumpkin pie spice and salt in a jar.
- Ginger Oatmeal Bowl Bring 1/2 cup water, 1/4 cup each brown sugar and honey and 6 smashed thick slices ginger to a boil in a saucepan; reduce the heat and simmer until slightly thickened, 5 to 8 minutes.
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