Macaroon Baked Plums Recipes

Steps:

• Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
• Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
• Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
• Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
• Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
• Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
• Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
• Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
• Almond-Raspberry:
• Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
• Mint-White Chocolate:
• Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
• Blueberry Cheesecake:
• Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
• Lavender-Honey:
• Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
• Pineapple:
• Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
• Place the plums, cut-side up, in a single layer in the baking dish.
• Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
• Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake until light brown, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. Thaw before serving.

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 baking pan with cooking spray.
• In a large bowl gently mix peaches, pears, pineapple, cherries and apricots.
• Set aside.
• Place macaroons in food processor and crush coarsely(may need to do this in 2 batches).
• Spread 1/3 crumbs evenly over the bottom of the baking dish.
• Top with 1/2 of the fruit.
• Repeat layers ending with macaroon crumbs.
• Scatter slivered almonds and brown sugar over the top.
• Cover loosely with aluminum foil.
• Bake for 30 minutes.
• Remove from oven.
• Drizzle melted margarine on top.
• Bake uncovered for 45 minutes or until top is bubbly and lightly brown.
• Serve warm.

Steps:

• Preheat oven to 180dg Celsius.
• Place plums cut side facing up, in a baking dish.
• Combine the coconut, sugar, eggwhite and vanilla in a bowl and mix well.
• Spoon the mixture into the plums and bake for 15 minutes or until the coconut is golden.
• Serve plums warm with vanilla ice-cream.