How To make Almond Macaroons/Low Calorie
1 Egg white
1/4 c Sugar; * see note
1 ts Almond extract
1/4 c Wheat germ
* artificial sweeteners do not work in this recipe. Preheat oven to 325 F. In a deep bowl, beat egg whites on low speed of an electric mixer until frothy. Beat on high speed until stiff. Gradually beat in sugar and then almond extract.Fold in wheat germ. drop mixture by 1/2 teaspoonsful onto a cookie sheet that had been sprayed with a nonstick
cooking spray and dusted lightly with flour. Put the cookies in the oven and immediately reduce the temperature to 200 F. bake 1 hour. Turn off heat, and leave cookies in oven to cool. Makes 10 servings, 5 cookies each. 30 calories each cookie. 6.9% fat.
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How To make Almond Macaroons/Low Calorie's Videos
Healthy Almond and Coconut Macaroons | EvaBakes
This recipe is perfect for those you want to exercise but still have some sort of dessert :D Few ingredients and great taste! If you liked the video please like, comment and subscribe :)
Coconut Almonds Macaroons Recipe - Coconut Almonds Macaroons Recipe
COCONUT ALMONDS MACAROONS RECIPE (LC 14393) - These are chewy and sweet with flaked coconut. Every bite of this deliciousness just melts in your mouth.
FULL RECIPE FOR GUIDED COOKING WITH VIDEO & INGREDIENT QUANTITIES
CLICK HERE :
Coconut Macaroons/almond grounds/ chocolate chips
Coconut Macaroons.. hope you like it.
Use substitute sugar if your on Lowcarb.
BritPinoy-bisdakfood#lowcarb#quarantinebaking#macaroons#coconutmacaroons#almondgrounds
Don't forget the old fashioned macarons: 3 ingredients ready in 20 minutes
if you ever wanted to try macarons but found them to complicated to make then you may want to try their predecessors instead. The old fashioned macarons only required 3 ingredients and will be ready to eat in 20 minutes. Get the recipe:
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????????INGREDIENTS????????
100 grams almond meal ( ground blanched almonds)
200 grams granulated white sugar
60 grams egg white
cookware:
1 wooden spatula
1 large bowl
1 piping bag with a straight tip ( 1.5 cm / half an 1 inch wide)
A macaron silicon mat ( or just a piece of baking paper on a baking tray)
a pastry brush
Oven baking time: 15 minutes at 180 degrees Celsius/ 350 F ( non fan forced oven setting)
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The Mauviel pan I use plus good copper models:
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Heavy duty cutting board (wood):
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Kitchen scales Us Oz and metric grams:
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Coconut Almond Macaroons
When you are craving a delicious snack or a sidekick to your cuppa, these Coconut Almond Macaroons are all that. PERIOD.
Coconut macaroons are of Italian origin, with the word macaroon being derived from the word “ammaccare”, which means “to crush” in reference to the crushed almond paste historically used to make coconut macaroons.
Almond Coconut Macaroons are super easy to prepare with only 6 ingredients, namely, grated coconut, almond flour, honey, butter, salt & all-purpose flour which can be mixed and baked in just about half an hour.
This recipe aims toward making baking gluten-free & vegan and is packed with the richness of coconut and goodness of almonds!
The inside of these bad boys are dangerously tasty and not too sweet either since we ditched the sugar!????
Check out the recipe to these super moist, super coconut-y, chock-full of delight!
Created by InShot:
Moroccan Almond Macaroons(gluten-free version)
Tea traditions are very important in Morocco. When tea is served so are the cookies and different verities of them.Cookies are made small so you can try different ones. Today I would like to share the recipe for Almond Macaroons. They are similar in taste to Italian Macaroons, but instead of almond flour, almond meal is used, so you get cookie with coarser taste but still oft and chewy texture.
MOROCCAN ALMOND MACAROONS
250g almonds
200g(1 cup) powdered sugar
80g(3 med eggs) egg whites
1 tbsp corn starch(or 1 tbs flour)
2 tbsp date paste
pinch of salt
1 packet vanilla sugar
You can also use Almond extract or Orange blossom water for added flavor.
Making this cookie in food processor is much easier, since everything gets blended and mixed well.
.
To a bowl of your food processor add almonds and blend them to coarse meal. Then add powdered sugar and blend to finer meal.
Add salt, corn starch(or flour for non-gluten-free version),vanilla powder and blend. Add date paste and blend.
Through the feed of your food processor gradually add egg whites.
You need to reach batter macaron consistency but not as thin.
It has to be moldable.
To mold your cookies you need to dip your hands in water and then roll 1 inch balls.
Place them on lined baking sheet and decorate with whole almonds.
Bake at 350°F(180°C) for 15 min.
Take out and let cool on baking tray for 5-10 minutes.
Store your cookies in air tight container for up to a week.
Enjoy!
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