Vanilla Macaroons Recipes
COCONUT VANILLA MACAROONS (GLUTEN-FREE, NUT-FREE)
These egg-free macaroons are held together with a flour blend. A perfect cookie for all coconut lovers! You wouldn't know they are so allergy-friendly!
Provided by Karie Robertson
Categories Desserts Cookies Macaroon Recipes
Time 1h6m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
- Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 13.3 g, Fat 15.5 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 12.8 g, Sodium 32 mg, Sugar 5 g
VANILLA BEAN MACARONS
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the hazelnut mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 20 to 25 sandwich cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
- Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
- Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
- The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add vanilla bean seeds and food coloring, and beat on highest speed 30 seconds.
- Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
- Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
- With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
- Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
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Apr 07, 2021 Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and granulated sugar in the …
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- Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and granulated sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy (about 140F).
- Remove the mixture from the heat and use the stand mixer with the whisk attachment, at high speed, to beat the egg whites and sugar just until stiff peaks form, about 3-4 minutes. Add in the vanilla bean paste and mix for a few seconds, until it is fully incorporated.
- Sift the almond flour and powdered sugar mixture over the meringue and use a firm spatula to fold the dry ingredients into the meringue. The method that I use to fold the batter (use photos for reference) is by pressing the batter up against the wall of the bowl and then scraping it off of the bowl. Do this until the mixture is able to ribbon off and form a complete figure '8' without breaking. This may take a while, just keep folding but don't over-mix so test the figure '8' every 5-10 folds.
BASIC VANILLA MACARONS RECIPE | MYRECIPES
From myrecipes.com
Published Oct 16, 2015
- Combine powdered sugar and almond flour in a food processor. Process for 30-40 seconds, or until mixture has a very fine and light texture.
- Whip egg whites with an electric mixer on medium-high speed until soft peaks form. With mixer running, slowly add granulated sugar and vanilla. Continue whipping until stiff peaks form.
- Gently fold almond flour mixture into egg whites, being careful not to overmix. The final mixture should be smooth and glossy.
- Line two baking sheets with parchment paper or silicon baking mats. Transfer macaron batter to a piping bag with a small round tip. Pipe 2-inch circles, about an inch apart, on both baking sheets.
- Let the macarons shells rest in a dry place for 20-30 minutes, or until you can touch the shells without the batter sticking to your fingers.
- While cookies are drying, preheat oven to 350°F. Place 1 baking sheet of cookies on bottom oven rack of preheated oven, and immediately reduce temperature to 300°F.
- Gently remove cookies from parchment paper. Pipe desired filling onto half of the cookies (about 1 tablespoon per cookie); top with remaining cookies to form a sandwich.
VANILLA MACARON RECIPE | THE SWEET OCCASION
Apr 10, 2020 For the macaron shells. Adjust the oven rack to the center position and preheat oven to 300°F/150°C. Using a 1.5″ (3.5 cm) round cookie cutter, …
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5/5 (24)Total Time 1 hr 5 minsEstimated Reading Time 9 mins
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- Adjust the oven rack to the center position and preheat oven to 300°F/150°C. Using a 1.5″ (3.5 cm) round cookie cutter, draw circles for your macarons on a piece of parchment paper allowing for 1″ (2.5 cm) between each circle. Flip the parchment paper traced side down and line baking pan. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until foamy. Slowly add the sugar and increase the mixer speed to high. Add the vanilla when you achieve soft peaks. Whip the meringue until stiff peaks form.
- Remove the bowl from the mixer and fold half of the almond mixture into the meringue until combined (do not stir). It’s ok to deflate some of the meringue at this stage but not all of it.
VANILLA MACARONS RECIPE - EASY FRENCH MACARONS YOU CAN …
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3.9/5 (130)Total Time 1 hr 17 minsCategory DessertsCalories 1766 per serving
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- Line a few trays with parchment paper. You will need at least two, depending on the size of your trays. Normally I use silicon baking mats however, after a few tests I found that they tend to trap too much moisture. The goal is to have a perfectly dried out macaron.
- Start by placing the almond flour, powdered sugar, and a half teaspoon of salt into a food processor. Although your almond flour might say that it is "finely ground" it still needs further processing. This helps avoid lumpy macarons. Pulse a couple dozen times and you should be able to tell that the mixture is more powdered than it was.
- Using a sifter, tip the contents of the food processor out and gradually sift the dry ingredient mixture into a bowl. This step is very important and also helps with getting a smooth top on the macaron. Once you are done, set the dry ingredients aside.
- Carefully crack three eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off. Repeat this with the two remaining yolk. I tried using a carton of egg whites for this step, however it can be difficult to figure out the exact volume of three egg whites. Although some information lists it as 30mL per egg white, I found it to be just over 40ml per egg white with the eggs I was using.
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5/5 (4)Total Time 1 hr 58 minsCategory DessertCalories 138 per serving
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