MACAROON ICE CREAM CAKE
It's hard to say what's yummier: the sweet coconut crust, the vanilla ice cream, the chocolate drizzle? Luckily, they're all part of one delicious cake!
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield Makes 16 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Remove rim from 9-inch springform pan; cover bottom with parchment paper. Combine 1 pkg. coconut, sugar, flour and egg whites. Stir in 1 oz. finely chopped chocolate; press onto bottom of springform pan. Bake 20 min. or until center of crust is dry and edge is golden brown; cool completely. Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan. Bake 10 to 12 min. or until golden brown, stirring occasionally. Cool completely.
- Reserve 2 Tbsp. toasted coconut; place remaining toasted coconut in large bowl. Finely chop 2-1/2 oz. of the remaining chocolate. Add with ice cream to coconut in bowl; mix well. Attach rim to bottom of springform pan. Spoon ice cream mixture over crust. Freeze 4 hours or until firm.
- Melt remaining 1/2 oz. chocolate; drizzle over dessert just before serving. Sprinkle with reserved coconut.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
FRENCH MACARONS
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Provided by Food Network Kitchen
Time 2h30m
Yield 36 servings
Number Of Ingredients 9
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.
MACAROONS
Beaten egg whites make these macaroons light and foamy.
Provided by JOLLYGREEN23
Categories Desserts Cookies Macaroon Recipes
Time 27m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
- Bake in preheated oven for about 12 minutes.
Nutrition Facts : Calories 91.2 calories, Carbohydrate 14.8 g, Fat 3.5 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 44.4 mg, Sugar 12.9 g
MOCHA CRUNCH ICE CREAM CAKE
Categories Cake Coffee Chocolate Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
- For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
- Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
- Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
- Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.
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