Old Fashioned Chewy Macaroons Recipes

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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:

• Preheat oven to 325 degrees.
• Line cookie sheet with parchment paper. Do not just grease sheet as they will stick. Yes, that is experience. lol.
• Mix all ingredients together until well combined.
• Depending on the size you make them, either use a spoon or an ice cream scoop, and place on sheets.
• Bake for 10 - 12 minutes.
• When baked, transfer to cooling racks.
• These freeze wonderfully.

Steps:

• 1. Line 2 cookie sheets with parchment paper. Preheat your ovens to 375oF. 2.In the bowl of a standing mixer fitted with the paddle attachment, beat together the almond paste and half the granulated sugar on low speed for about 3 or 4 minutes, until the almond paste is reduced to fine crumbs. Add the remaining 3/8 cup sugar, the confectioners' sugar, the cake flour, and the salt and continue to beat another 2-3 minutes. 3. Whisk the egg whites slightly to make them break up, then with the mixer still on low speed, beat in about a quarter of them. As soon as the first quantity of egg white is absorbed, add more, and continue until all the egg white has been added and the macaroon paste is smooth and sticking to the bottom of the bowl. But the second it reaches that state, turn off the mixer. If beaten for too long, the macaroons will puff and sink in the oven. 4. Because the macaroon paste is firm and difficult to pipe, only put a little at a time into a pastry bag fitted with a 1/2-inch plain tube (Ateco #806). Pipe out 1-inch spheres onto the prepared pans and continue to add macaroon paste to the bag until all the cookies have been piped. 5. Fold a clean flat-weave kitchen towel the long way into a strip about 2 inches wide. Fill a small bowl with water. Wet the cloth and wring it out only slightly, so that some water is still dripping. Hold one end of the strip in each hand and drop the wet cloth onto the piped macaroons to flatten and moisten them. Repeat until all the macaroons have been moistened. 6. Sprinkle the moistened surfaces with granulated sugar and bake them immediately. 7. Bake the macaroons for about 12 minutes, or until they are golden and firm on the outside, but still soft within. 8. Cool the macaroons on the pans on racks. 9. Store the macaroons between sheets of parchment paper in a tin or plastic container with a tight-fitting lid.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.