Macaroon And Frozen Yogurt Sandwich Recipes

Steps:

• Line a baking tray with parchment paper.
• Using a fine mesh sieve, sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sieve.
• In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form.
• Add a third of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks.
• Add another third of the sugar and beat again until egg whites are back to stiff peaks. Repeat with the remaning sugar, beating until whites are shiny and fluffy.
• Add the sifted flour and sugar to the bowl with the egg whites. Add 2 drops of food coloring. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains.
• NOTE: Do not over-mix or batter will be too thin and runny.
• Fill a piping bag fitted with a round tip.
• Pipe batter onto prepared baking tray into 3-inch (8 cm) disks.
• Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow macarons to rest at room temperature for one hour, until a skin forms on the surface.
• Preheat oven to 275˚F (140˚C).
• After about one hour, gently brush the top a macaron with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
• Bake cookies in preheated oven for 15 minutes, or until the macarons peel away from the parchment when lifted.
• Allow the macaron shells to cool completely.
• Using a small ice cream scoop, scoop ice cream and put onto the bottom side of the macaron shell. Place raspberries in between ice cream scoops, and sandwich together with a similarly sized macaron.
• Enjoy!

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
• Flatten heaping tablespoonfuls of the coconut mixture into 2-inch disks; place them about 1 inch apart onto the baking sheet. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Gently sandwich the macaroons with the vanilla ice cream; freeze until set, at least 15 minutes.

Steps:

• Line a baking sheet with a silicone baking mat.
• Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• Preheat oven to 285 degrees F (140 degrees C).
• Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Steps:

• For Ice Cream:
• Stir 1 1/4 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually add 2 cups cream. Return to low heat. Stir until caramel is smooth.
• Whisk yolk and 1/4 cup sugar in large bowl until very thick and pale, about 2 minutes. Combine 2 cups cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Gradually whisk into yolk mixture. Return to pan and stir over medium heat until custard thickens and coats spoon, about 4 minutes (do not boil). Remove from heat. Mix in caramel. Strain into bowl. Chill until cold, stirring often.
• Freeze custard in ice cream maker. Transfer ice cream to bowl; freeze overnight or up to 3 days.
• For Macaroons:
• Preheat oven to 375°F. Line 2 large baking sheets with parchment. Finely grind 1 cup powdered sugar and almonds in processor. Transfer to large bowl. Mix in 1 2/3 cups powdered sugar and cocoa. Beat egg whites in medium bowl until soft peaks form. Fold into nut mixture in 2 additions.
• Spoon batter into large pastry bag fitted with 1/2-inch plain tip. Pipe onto prepared sheets in 1 1/2-inch rounds, spacing apart. (Batter will spread to about 2- to 3-inch rounds).
• Bake macaroons until puffed and dry-looking on top, about 12 minutes. Cool on sheets on racks. Using spatula, transfer macaroons to work surface.
• Spoon 1/4 cup ice cream onto flat side of each of 5 macaroons. Top each with flat side of another macaroon; press lightly. Place sandwiches on baking sheets; cover and freeze. (Can be made 1 day ahead.)

Steps:

• Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Finely grind 1 2/3 cups slivered almonds and 1 1/3 cups sugar in processor. Add egg whites and almond extract; process until well blended (dough will be sticky).
• Using slightly rounded teaspoonful for each cookie, roll dough between damp palms of hands into balls. Place on prepared baking sheets, spacing 1 inch apart. Flatten each ball slightly to 1 1/4-inch-diameter round. Gently press a few sliced almonds into each cookie.
• Bake cookies until light golden, about 18 minutes. Slide parchment with cookies onto racks; cool completely.
• Stir preserves and 2 tablespoons water in heavy small saucepan over medium-high heat until mixture boils. Reduce heat and simmer until mixture thickens slightly, about 4 minutes.
• Spoon 1/2 teaspoon raspberry preserves onto flat side of 1 cookie. Top with second cookie, flat side down. Press to adhere. Repeat with remaining cookies and preserves. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Cookies may soften slightly.) Sift powdered sugar over cookies.