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 -----
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The Most Fool-Proof Macarons You'll Ever Make
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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
EASY COCONUT MACAROONS | HEALTHY LOW FAT PROTEIN SNACK | COCONUT & ALMOND MACAROONS
How to Make Coconut macaroons with instructions and measurements. Coconut macaroons are an excellent addition to your healthy snacks . They are easy to make, no mixer required.
INGREDIENTS :
3 Egg whites
1 Cup Desiccated Coconut / Shredded Coconut
1/4 Cup Crushed Almonds
2 Tablespoons Honey
Macaroons Bake Time :
180 C or 350 F 15 to 20 min
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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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Coconut Macaroons | Easy No Flour Cookie Recipe
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i n g r e d i e n t s :
• 2 1/2 cups unsweetened finely shredded coconut
• 2/3 cup sweetened condensed milk
• 1/2 tsp vanilla extract
• 2 egg whites
• 1/4 tsp salt
Bake at 320ºF/160ºC for 25 min.
g o o d t o k n o w :
• I have used 2 types of coconut flakes for this recipe. First few times I used finely shredded coconut with really small coconut flakes. This size helped them better stick to each other and absorb condensed milk better. Second type I used was larger coconut flakes, and it made the cookies harder to put together and they couldn't absorb liquids. So I strongly recommend using really fine shredded coconut as shown in the video.
• 2 1/2 cups of coconut flakes is about 250 g but I encourage you to stick to the volume measurement.
• When forming the cookies, make sure to press them good enough to create dense balls of the coconut mixture.
* 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
More cookie recipes for you:
No Flour Chocolate Almond Cookies:
Crunchy Almond Cookies:
No Flour Almond Butter Cookies:
The recipe used in the video: