Macon Hot Vanilla Recipes

Steps:

• Heat the milk in a mug 1 1/2 minutes in the microwave.
• Stir in sugar & vanilla extract.
• Stir & enjoy.
• :).

Steps:

• Warm the milk in the microwave. Add the rest of the ingredients and enjoy!

Steps:

• Pour the milk into a microwave-safe mug. Stir together the cinnamon and sugar, then stir into the milk. Mixing the cinnamon into the sugar first will help to keep it from floating on top. Stir in the vanilla. Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

Steps:

• In a saucepan, combine the ingredients and warm over low heat.
• When small bubbles form around the sides of the pan, remove from heat and let the mixture sit at room temperature for about 15 minutes.
• Place the pan back on the stove and rewarm the mixture, whisking it quickly to redistribute the skin that forms on the milk's surface.
• Remove the bean half, scrape out the seeds with a sharp knife and put the seeds back in the milk.
• Pour the vanilla milk into 2 mugs and top with a sprinkle of cinnamon.
• Drink while hot.

Steps:

• Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
• Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
• Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
• Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
• Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
• Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
• Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

Steps:

• Heat milk to just below boiling point, approximately 1 1/2 minutes in microwave safe measuring cup.
• Stir in splenda and vanilla.
• Garnish with fat free whipped topping and cinnamon if desired.
• Serve immediately.

Steps:

• Place 2 cups of milk into a microwavable cup, and heat it on high for 1 1/2 minutes.
• Add vanilla extract, and sugar, and stir in .
• If you are a coffee lover then you can put in 1/2 cups of black coffee to make a nice latte with a creamy milk top.
• Set to cool for 1-2 minutes if you don't like it really hot.

Steps:

• Heat the milk until very hot but not boiling.
• Pour into a mug.
• Add the rest or the ingredients then mix well.
• Serve immediately.