Macaron Sandwiches With Coconut Lime Cheesecake Filling Recipes

Steps:

• Make Macaroons:
• Heat oven to 325°F with racks in upper and lower third. Line 2 large baking sheets with parchment paper.
• Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well.
• Pack dough in a teaspoon measure, preferably with offset spatula, scraping it level, then use spatula to remove dough from teaspoon in a single mound. Arrange mounds, rounded side up, 1 inch apart, on baking sheets.
• Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking.
• Remove cookies from oven and sprinkle while still hot with edible glitter, if using. Cool cookies on baking sheet 1 minute, and transfer to racks to cool completely.
• Make Lime Curd:
• Whisk together lime zest and juice, sugar, cornstarch, and salt in a 2-quart heavy saucepan until cornstarch is dissolved, then whisk in butter. Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute. Remove pan from heat.
• Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking. Add yolk mixture to remaining lemon mixture, whisking, then cook over low heat, whisking constantly, until curd is thick enough to hold marks of whisk, 1 to 2 minutes. Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour.
• Assemble Cookies:
• Transfer lime curd to plastic bag and press out excess air. Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above curd.
• Put 1 cookie, flat side up, on work surface and pipe about 1/2 teaspoon lime curd onto cookie, then top with another cookie, flat side down, to form a sandwich. Make more sandwiches in same manner.

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Steps:

• For the pumpkin cheesecake filling: Make the filling ahead of time and chill while you are making your cake. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the pumpkin, vanilla and pumpkin pie spice and beat on medium speed just until incorporated. Change the mixer speed to low and add the powdered sugar 1/2 cup at a time until all the sugar is incorporated, then increase the mixer speed and beat for 2 more minutes. Fold in the pecans. Chill while you bake the cake. (See Cook's Note.)
• For the cake: Preheat the oven to 450 degrees F. Spray a 16-by-11-inch jelly roll/sheet pan with nonstick baking spray. Line the pan with parchment paper and spray again lightly with baking spray. Set aside.
• Whisk together the cake flour, cornstarch, ginger and salt in a large bowl.
• Put the eggs, egg yolks and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale in color and thickened, around 5 minutes. Add the vanilla extract and beat a few more seconds to combine.
• Sift the flour mixture over the egg and sugar mixture and gently fold with a spatula until combined.
• Add the egg whites and remaining tablespoon granulated sugar to a separate grease-free bowl and whip until stiff peaks form.
• Gently fold the whipped egg whites into the egg yolk mixture with a spatula. Remove 1/4 cup batter to each of 3 separate bowls and add a couple drops of orange food color to one, red to another and brown to the last. Stir just to incorporate.
• Brush an abstract pattern with the colorful batter onto the parchment. Freeze at least 10 minutes, and up to 30 minutes. Pour the remaining plain batter over the top of the design and smooth gently to even out. Bake until lightly golden brown and the cake pulls away from the edges, 6 to 7 minutes.
• Let the cake sit at room temperature for 5 minutes. Sift the entire surface with powdered sugar. Cover with a clean towel and use the bottom of a sheet pan to flip the cake out of pan onto the towel. Remove the pan and parchment paper. Cover the exposed top of the cake with a second clean kitchen towel and again use the bottom of a sheet pan to flip the cake back over. Remove the towel from the top of the cake and use the towel that is underneath the cake to help roll it into a tight roll, rolling short end to short end. Set aside to cool completely.
• Gently unroll the cake and spread the filling in an even layer over it. Roll the cake back up using the towel as a guide. Place on a sheet pan or your serving platter and refrigerate for 2 hours before slicing and serving.

Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Steps:

• In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.
• Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
• Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
• Line a baking sheet with parchment paper. (Tip: use a little batter to "glue" down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
• Preheat the oven to 285ºF (140ºC).
• Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.
• When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
• Bake in preheated oven 50 to 60 minutes, or until top is crunchy.