How To make Almond Macaroons 3
1/2 lb (about 1 cup) almond paste
3/4 c Granulated sugar
2 Egg whites
1/3 c Confectioners sugar
2 tb Flour
1/8 ts Salt
These macaroons are slightly crisp outside...moist and chewy inside. Line cookie sheets with parchment paper or foil, cut to fit. Soften the almond paste by kneading it with your hands for a few minutes, or break it into pieces, place it in the beaker of the food processor, and process for about 1 minute. Slowly blend in the granulated sugar and egg whites; then add the
confectioners' sugar, flour, and salt, and mix well. To Form The Cookies: Either drop the dough by heaping teaspoonfuls onto the prepared cookie sheets, or force through a cookie press, placing them about 1-1/2" apart. Cover with plastic wrap, and let stand for 30 minutes. Preheat the oven to 300 degrees. Bake for about 25 minutes. Remove from the oven, and lay the
foil or parchment linings on a damp cloth, let cool, then peel off the macaroons. FOR CHOCOLATE ALMOND MACAROONS: Add 1-1/2 ozs. (1-1/2 squares) about 40 cookies. Wis/Gramma -----
How To make Almond Macaroons 3's Videos
Macaroons Recipe - 3 Ingredient
The worlds easiest macaroon recipe! With just three simple ingredients these macaroons will have your guest asking for more!
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ingredients:
300g/7 ounces coconut (about 4 cups)
1 can/300g/14 ounces sweetened condensed milk
1 1/2 teaspoons Almond Extract
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Almond Butter Coconut Macaroons | Sally's Baking Recipes
Made from only 6 base ingredients, these naturally gluten-free almond butter coconut macaroons are soft and moist in the centers with extra chewy edges. You'll love them with chocolate and sea salt on top.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
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• More of Sally's baking recipes:
Pignoli Cookies/Almond Macaroons/Italian Macaroons. One simple recipe - 3 different cookies!
These cookies are usually made during Christmas time and extremely special!
For batter you will need:
2x 7oz packages of Almond paste(400g)
½ ts salt
1 cup sugar
1 tsp Almond Extract
3-4 egg whites
For Pignoli Cookies:
1 cup Pine Nuts
For Almond Macaroons with Apricot Jam:
1 cup Slivered Almonds
2 tbs Apricot jam
For Italian Macaroons:
5 -10 Candied Cherries( cut in half)
METHOD:
Break Almond Paste into small pieces and place in a bowl of stand up mixer. Using pedal attachment begin to mix on medium speed.
Add 2 tbs of egg whites to smooth it out.
Add salt, sugar and Almond extract.
Add enough egg white to make macaroon batter.
It should be moldable , somewhat similar to french macaron batter but a little bit thicker.
Transfer into a piping bag.
Pipe out cookies directly into Pine Nuts. This will ensure that your cookie is completely covered and that none of these pricey nuts will escape and end up on the backing tray.
Use the same method for Almond Macaroons. Make indentation in the middle and place dots of Apricot Jam.
Place half candied cherries in the middle of Italian Macaroons.
Bake at 375°F(190°C) for 18-20 min or until edges are golden brown.
Leave cookies on the baking tray until cooled.
Remove with metal spatula.
Enjoy!
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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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I will see you soon!
Nastassja:)
Macaron Recipe - NO ALMOND FLOUR - With Cup Measurements - SO Easy!
KITCHEN TOOLS I USE:
Non-Stick Silicone Sheets - Macaron mats
Luminarc Stackable Bowl 10-Piece Set, Glass, 1, Clear
OXO Good Grips 8 Piece Stainless Steel Measuring Cups and Spoons Set
Ingredients: 20-22 macarons
1 cup - (without 1 Tbsp) powdered sugar
1/3 cup + 2 Tbsp all-purpose flour
2 egg whites (about 65-70 grams) (12-24 hours room temp)
pinch of salt
1/4 cup sugar
Filling:
6 Tbsp unsalted butter (softened)
1 cup powdered sugar
1/4 -1/8 tsp salt
2 Tbsp fresh lemon juice
#macaronwithregularflour #noalmondflour #macaronwithoutalmondflour
#macarons #macaronswithflour
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!
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