OVERNIGHT MACAROONS ALA PEG BRACKEN
These are an easy alternative to coconut or almond macaroons. This is similar to another overnight macaroon recipe, but that one uses more sugar. Try this really good cookie. Prep time includes overnight blending.
Provided by mandabears
Categories Drop Cookies
Time 12h9m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- In a large bowl mix oats, brown sugar and oil.
- Stand overnight at room temperature.
- Next day stir ingredients and add eggs, 1/2 teaspoon salt and almond extract.
- Drop by level tablespoons onto cookie sheets that have been sprayed with cooking spray.
- Bake at 325 degrees for 9-12 minutes.
- Let sit on cookie sheets for 1 minutes and then remove by spatula to a wire racks.
Nutrition Facts : Calories 115.5, Fat 6.9, SaturatedFat 1, Cholesterol 11.8, Sodium 38.9, Carbohydrate 12, Fiber 0.9, Sugar 6, Protein 1.8
MACARONS
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.
Provided by Deegan
Categories World Cuisine Recipes European French
Time 9h
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g
OVERNIGHT OATMEAL MACAROONS
Make and share this Overnight Oatmeal Macaroons recipe from Food.com.
Provided by nvermd
Categories Drop Cookies
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine oatmeal, brown sugar, and oil.
- Cover and let sit out overnight.
- In the morning, stir in eggs, salt and almond extract.
- Drop by teaspoonful onto a greased baking sheet.
- Bake at 325 degrees for 15 minutes.
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