CHERRY MACAROONS
I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.-Sherma Talbot, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 175mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND MACAROONS
These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up-everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. -Deena Dillion, Ossian, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.
Nutrition Facts :
CHERRY ALMOND MACAROONS
A colourful sweet treat for Christmas from and old Robin Hood pamphlet.
Provided by Elaine Douglas @BreadandSoupLady
Categories Cookies
Number Of Ingredients 8
Steps:
- Beat egg whites and salt in a small mixer bowl until foamy. Gradually add sugar and beat until very stiff, about 4 minutes.
- Beat egg yolks in a large mixing bowl. Stir in coconut. Add flour, cherries and extract; mix well.
- Stir in egg white mixture thoroughly. Mixture will be very stiff.
- Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees F. (180 C.) for 10 - 15 minutes, or until set and edges are very light golden.
ALMOND COCONUT MACAROONS
These macaroons are really quick to make, and they are SO yummy! The original recipe was on the label of Solo Brand Pure Almond Paste. Only three ingredients, how easy is that?! But I do add coconut and a cherry on top to make these beauties!
Provided by Divaconviva
Categories Drop Cookies
Time 28m
Yield 36 macaroons, 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat Oven to 325 degrees.
- Line baking sheet with parchment paper.
- Pat the cherries with paper towels to remove excess syrup, and cut in half.
- Toasting Coconut: Heat up a non-stick 10-inch skillet over medium-high heat, spread coconut evenly in pan, and stirring constantly, watch as they start to turn golden brown, about 2 to 3 minutes. Set aside.
- Break almond paste into small pieces and place in medium-size bowl.
- Add sugar and mix with almond paste until evenly distributed. I find a pastry cutter works really well for this.
- Add egg whites and mix well. You can use a fork for this.
- Mix in coconut until evenly distributed.
- Drop almond mixture by rounded teaspoonfuls onto lined baking sheets about one inch apart. I always fit three across and six rows lengthwise.
- Press cherry half gently into middle of cookie.
- Bake 18 to 20 minutes or until lightly browned. Check after 15 minutes.
- Cool completely on the baking sheet on wire racks. Peel macaroons off parchment paper when completely cool. I have a Pampered Chef mini-spatula that slides under them and removes them easily. They just need to be cooled before you attempt to remove them.
- Store in airtight container.
- Hint #1. To remove almond paste from can, open both ends of the can, using lid on one end to easily push out the paste. (Be sure to buy almond paste, not almond filling. I made that mistake once!).
- Hint #2. You can use the coconut without toasting it, but it will look and taste a little different -- but still good!
- Hint #3. The original recipe never said to beat the egg whites, but I always scramble them with a fork in a small bowl until they're a little foamy.
Nutrition Facts : Calories 70.3, Fat 2.6, SaturatedFat 0.8, Sodium 4.2, Carbohydrate 11.5, Fiber 0.6, Sugar 10.4, Protein 0.9
ALMOND MACAROONS
This classic almond cookie is moist, soft, and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
- Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.
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
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- Set aside. In a large bowl, stir together coconut, sweetened condensed milk, vanilla extract, and almond extract.
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- Start by weighing out the powdered sugar, almond flour, and sugar. Bring your eggs, butter, and cream cheese to room temperature.
- In the bowl of a stand mixer with a whisk attachment, add in the egg whites and salt and whip on high speed until foamy. Add in the sugar SLOWLY while the mixer is still on high speed. If you add the sugar to quickly it will flatten the egg whites.
- Continue beating on high speed until you get a nice soft peek (see photo). The egg whites should not stand completely up, but they should be stiff enough to hold shape when you remove the whisk.
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