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
Lemon Macaroon
Macaroon Recipe:
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Song: Black Eyed Susan by Podington Bear
Make 4 Holiday Macarons From 1 Batch!???????? (Apple Pie, Pumpkin Pie, Peppermint Choco & Pecan Caramel)
I’m sharing how you can make 4 different flavors of amazing holiday macarons all from scratch. I am making all of them at the same time from one batch of my macaron recipe. You can also pick one or a few kinds as you like! It’ll be a perfect holiday gift for your special someone.
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????The Ingredients:
????Macaron Shells:
For all the 4 flavors. Divide it into 4.
It makes about 40-45 pieces of 5 cm | 2 inches macarons.
• Egg white: 100g | 3.5oz
• Powdered sugar: 250g | 8.8oz
• Almond flour: 260g | 9.2oz
(Italian meringue)
• Egg white: 100g | 3.5oz
• Water: 60g | 2.1oz
• Granulated sugar in a bowl: 30g | 1oz
• Granulated sugar in a pot: 230g | 8.1oz
Decorations for the shells:
Apple crumble macarons
• Brown coloring
• Crumble/streusel: some (The recipe below.)
Pumpkin pie cheesecake macarons
• Orange coloring
• Pumpkin spice: some (The recipe from the link below)
Caramel pecan macarons
• Brown coloring
• Toasted pecans: some
Peppermint chocolate macarons
• Red & green coloring
• Christmasy sprinkle: some
Heat the syrup to 118C (244.4F)
????BAKE(Preheated) at 300F | 149C for 17-20 mins for 5 cm | 2 inches macarons.
* Adjust the time and temperature depending on the oven and the size of your macarons.
Check out this in-depth video to learn how to make the macarons step-by-step:
Macaron Masterclass:
Check out this video to learn about Italian meringue in more in-depth:
Italian Meringue
????Plain Buttercream:
I used my French buttercream recipe today.
All the buttercream recipes I shared in the past!:
French Buttercream
Swiss Buttercream
American Buttercream
????Apple Crumble Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Sprinkle crumbles on top of the shells before you bake.
Crumbles/Streusel
• All-purpose flour, Almond flour, Granulated sugar, and butter (cold): All 10g | 0.35oz each
• Salt: A pinch
????BAKE(Preheated) at 350F | 176C for 8-10 minutes
Apple pie filling
• Apple (Granny Smith), cut into small pieces: 100g | 3.5oz (about 1 small apple)
• Light brown sugar: 2 Tbsp
• Salt: A pinch
• Cornstarch: 1/2 tsp
• Cinnamon: 1/8 tsp
• Nutmeg: A pinch
• Lemon juice: 1/2 tsp
• Water: 4 Tbsp
Cinnamon buttercream
• Plain buttercream: 100g | 3.5oz
• Cinnamon: 1/8 tsp
????Pumpkin Pie Cheesecake Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Sprinkle pumpkin spice on top of the shells before you bake.
Homemade pumpkin spice recipe:
Pumpkin pie filling:
• Egg: 1 (50g | 1.76oz)
• Pumpkin, pureed: 150g | 5.3oz
• Light brown sugar: 50g | 1.76oz
• Salt: 1/8 tsp
• Flour: 1 tsp
• Pumpkin spice: 1 tsp
• Heavy cream: 70g | 2.5oz
????BAKE(Preheated) at 350F | 176C for 35-40 mins.
* Adjust the time depending on the thickness.
Pumpkin spice cream cheese buttercream
• Plain buttercream: 70g | 2.5oz
• Cream cheese: 30g | 1oz
• Pumpkin spice: 1/4 tsp
????Caramel Pecan Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Attach toasted pecans (some) on top of the shells before you bake.
Carmel sauce
Check out the video to learn how to make it step-by-step
*Today, I made it with the dry caramel method, with butter.
• Granulated sugar 200g | 7oz
• Water 66g | 2.3oz *** Omit water for dry caramel.
• Heavy cream 150g | 5.3oz
• Vanilla beans 1/4-1/3 pod (or vanilla extract 1/3 tsp)
• Salt 1/4 tsp (or more as you like!)
• Unsalted butter 50g | 1.76oz (Optional)
Caramel pecans crunch
• Granulated sugar: 1 Tbsp
• Butter: 1 Tbsp
• Pecan (Toasted): 50g | 1.76oz
• Sea salt: A pinch
Caramel buttercream
• Plain buttercream: 100g | 3.5oz
• Caramel sauce: 2 Tbsp
• Salt: A pinch
????Peppermint Chocolate Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Red & green colorings to make the marble design
Peppermint candy: 1-2 candy canes
Dark chocolate ganache
• Dark chocolate (couverture): 70g | 2.5oz
• Heavy cream: 70g | | 2.5oz
• (Peppermint extract: 1/8 tsp. Optional)
????Other holiday dessert recipes/tutorials:
Pumpkin Spice Chiffon Cake
Christmas Tree Cookies
????Other macaron recipes/tutorials
Macaron tower
Strawberry macaron cake
????Pie & Tart recipes/tutorials:
Apple hand pies
Fruit tart house
????My blog:
????Instagram: @ayacaliva
MUSIC:
epidemicsound.com
#holidaybaking #macaronrecipe #holidaypie #piemacaron
Coconut Lime Macarons Recipe - with Lime Buttercream & Lime Curd Filling!!
GET THE RECIPE:
The very best coconut lime macarons recipe! These incredible coconut cookies are so delicious, like a taste of summer! I make my lime macarons with a lightly-flavored coconut macaron shell and two fillings - filled with zesty lime buttercream and creamy lime curd filling! You'll love these tropical flavored French macarons! Try these macarons with my 'Coconut Key Lime Pie' for the ultimate dessert combo!
Lemon Curd:
Lemon Buttercream:
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Lemon Coconut Impossible Pie, cheekyricho cooking video recipe ep.1,246
Lemon Coconut Impossible Pie cheekyricho cooking simple video recipe ep. 1,246
No rolling of pastry, fresh light, crustless tangy tart with separate layers, creamy filling, crunchy coconut topping. Its idiot proof and delightful. We hope you giver it a try.
INGREDIENTS:
470g milk
110g coconut
4 eggs
1 t vanilla extract
60g flour
160g melted butter
150g sugar
juice and zest of one large lemon..
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Moist and Delicious Coconut Cake | Easy No Flour No Butter Coconut Dessert
i n g r e d i e n t s :
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream (33%fat)
• 2 1/2 cups (250 g) unsweetened (finely) shredded coconut (dry)
• A pinch of salt
• 1 tsp baking powder
Bake the cake at 350ºF/180ºC for 30-35 min.
I used a 9/23 cm square baking pan.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
All the recipes you see on my channel were found on the internet or in cookbooks. I am not the first one to make them. I adjust the ingredients to my taste, practice the recipes until I think they are perfect and share with you what I loved the most. Hope you will love them too! ;)
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Coconut Macarons | French method NO REST!!
Coconut Macarons made using the French method! No rest needed because of the high ratio powdered sugar/almond flour to egg whites/granulated sugar!
French Method Shells
100 grams almond flour 3.5 oz
100 grams powdered sugar 3.5 oz
6 grams cornstarch 0.2 oz
77 grams egg whites 2.7 oz
70 grams granulated sugar 2.4 oz
Gel food coloring I used a drop of purple and a drop of blue
Coconut White Chocolate Ganache
200 grams chopped white chocolate* 7 oz
85 grams coconut cream 3 oz
113 grams coconut flakes 4 oz
To assemble
113 grams white chocolate 4 oz
1/4 cup toasted coconut flakes
Please check out for the full recipe
Check out for over 70 macaron filling ideas!
Also check out my other videos:
Oreo Macarons (Swiss method):
Lemon Macarons (Swiss method):
Nutella Macarons (Swiss method):
Passionfruit Macarons (Swiss method):
Soundtrack: