How To make Lemon Macaroon Pie
Crust----- 1 c All-Purpose Flour
1/3 c Cake Flour
1 tb Sugar
1/2 ts Salt
3/4 Stick Unsalted Butter,
Chilled
cut into 4 Pieces 2 tb Vegetable Shortening (Solid)
Chilled :
cut into pieces 3 tb Ice Water (or more)
Filling:
3 lg Eggs
2 lg Egg Yolks
1/4 ts Salt
1 1/4 c Sugar
1 1/4 c Shredded Sweetened Coconut
(about 5 ounces) 1 c Whipping Cream chilled
1/4 c Fresh Lemon Juice
2 tb Unsalted Butter :
melted
2 ts Grated Lemon Peel
2 1/4 ts Vanilla Extract
1/2 ts Almond Extract
2 ts Powdered Sugar
8 Thin Lemon Slices
FOR CRUST: Mix flour, cake flour, 1 tablespoon sugar and salt in processor. Add chilled butter and shortening and cut in, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out. ) Position rack in bottom third of oven; preheat oven to 350F. Butter 9-inch-
diameter glass pie dish. Roll out dough on lightly floured work surface to 12-inch round. Transfer to prepared dish. Trim crust edge, leaving 1/2-inch overhang. Decoratively crimp overheang. Freeze 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set and rim is pale golden, about 20 minutes. Remove foil and beans. Cool completely. Maintain oven temperature. FOR FILLING: Using electric mixer, beat eggs, egg yolks and salt in large bowl to blend. Add 1 and 1/4 cups sugar and beat until mixture is thick and fluffy, about 1 minute. Beat in coconut, 1/4 cup chilled whipping cream, lemon juice, melted butter, lemon peel, 1 and 1/2 teaspoons vanilla and almond extract. Poor filling into crust. Bake until filling is golden and set, about 40 minutes. Cool on rack. Refrigerate until well chilled, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. ) Beat remaining 3/4 cup cream, powdered sugar and remaining 3/4 teaspoon vanilla extract in large bowl until stiff peaks form. Pipe whipped cream around border of pie. Garnish with lemon slices and serve. Serves 8. Recipe By : pamram@bev. net (Pam Ramsey)
How To make Lemon Macaroon Pie's Videos
The easiest Lemon Meringue Pie! Recipe :) Cook with me!
Hey folks!
I hope that you're all well :) Today I’ll show you how I made this super simple cheat lemon meringue pie. It’s made with a biscuit base rather than the traditional pie crust…this really cuts down the time it takes to make. Also, your filling is made cold in a bowl…no need for heating! It just doesn’t get any easier than this :)
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
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I used a 23cm/8 inch non-stick loose bottom tin, this will serve 6
12 Digestive biscuits (crushed)
60g/2oz/half cup Unsalted butter
1 Tablespoon Demerara sugar
400g can/14oz/1.75 cup condensed milk
3 Eggs (yolks & whites in separate bowls)
Zest of 2 large lemons
Juice of 2 Large lemons
175g/6oz Caster sugar
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Coconut Macaroon Pie – Bruno Albouze
This is all about coconut...
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Swiss Meringue Macaron Recipe
Hello friends, today I will show you the basic Swiss Meringue Macaron Recipe, using the Swiss method to make the meringue. We will talk about why this is my favorite method, many tips and tricks, and detailed instructions on how to make the best macaron recipe!
Full recipe:
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
105 grams powdered sugar
Food coloring if desired
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Egg white powder: Egg white powder is not the same as meringue powder, but some people use meringue powder in the place of egg white powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster and add a layer of protein to the meringue. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. You can read more about Egg White Powder here:
Food coloring: Make sure to use gel or powder food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. Read more about food coloring here:
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Read more about oven here:
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven after 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Macaron School: Check out Macaron School ( for many articles such as macaron troubleshooting, the science behind macarons, the tools I use, tips, frequently asked questions, and much more!
Troubleshooting:
Science behind macarons:
How to Make Lemon and Raspberry Macaroons | Waitrose
Making macaroons may seem daunting, but in this masterclass Eleni from the Waitrose Cookery School shows you all the tips and tricks you'll need to whip up these little treats with ease. See the full recipe |
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Lemon Macaron | Easiest lemon curd filling ever
Just four ingredients are needed for this simple homemade lemon curd and it has all the tangy, soft, bright, and delicious taste you could ever ask for! Perfect for cookies, cupcakes, scones, toast, whipped cream, and straight out of a spoon!
This recipe also consists of additional lemon buttercream which gives some tangy and more soft texture to the Macarons.
#lemon #lemonmacaron #lemoncurd #lemonmacaronfilling
#macaron
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Recipe # 5220 Macaroon Pie
Lynne Tolley from Miss Mary Bobo's Boarding House shares her recipe for Macaroon Pie