GIANT MACARON CAKE How To Cook That Ann Reardon
GIANT MACARON CAKE RECIPE:
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts, new video every Friday.
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Chocolate Coconut Macaroons Recipe | Great Depression Cooking | Vintage Christmas Cookies
Happy Vlogmas! This is a recipe for Chocolate Coconut Macaroons from Hershey's 1934 Cookbook - I've made many recipes from this cookbook throughout the years. These cookies are very easy to make and only require 4 ingredients. They are made with coconut, condensed milk, cocoa powder, and vanilla extract.
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How to Make a Chocolate Macaroon Cake: Bon Appétit Test #20 | Passover: Gluten-Free, Dairy-Free
Today I'm testing Bon Appétit's Best Chocolate Coconut Macaroon Cake developed by Claire Saffitz from the Bon Appétit Test Kitchen. This chocolate macaroon cake is so rich and flavorful, you'd never know it's gluten-free, dairy-free, and perfect for Passover! When Claire makes a cake, you know it's going to be the best cake recipe. So if you like the rich flavor of dark chocolate combined with toasty coconut and almonds, this is the best cake recipe for you! Let me show you step-by-step how to make a macaroon cake that's perfect for Passover, but so delicious you'll want to make it year-round.
Recipe:
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BA’s Best Chocolate Macaroon Cake, Recipe by Claire Saffitz
Cake Ingredients
1 cup virgin coconut oil, melted, cooled, plus more for pan, 229g
¼ cup unsweetened cocoa powder, plus more for pan, 25g
1 cup skin-on almonds, 140g
8 ounces semisweet or bittersweet chocolate, chopped, 227g
1 teaspoon kosher salt, 3g
½ cup unsweetened shredded coconut, 45g
6 large eggs, room temperature
½ cup granulated sugar, 103g
½ cup (packed) light brown sugar, 87g
2 teaspoons vanilla extract
Ganache & Topping Ingredients
4 ounces semisweet chocolate, chopped, 113g
1 tablespoon plus 1 teaspoon light agave nectar or pure maple syrup
Pinch of kosher salt
½ cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)
2 tablespoons unsweetened coconut flakes, 11g
1 tablespoon sliced almonds, 10g
1 teaspoon granulated sugar, 4g
Tags: #ClaireSaffitz #BonAppetit #FromTheTestKitchen
How to Make Chocolate Macarons
My chocolate macaron recipe makes beautiful, perfectly textured chocolate macarons filled with ganache. My recipe includes LOTS of tips so you can be successful, no matter your skill level.
Recipe:
Original French Macaron Video:
Ingredients
145 grams almond flour (see note) (1 ¼ cup)
145 grams powdered sugar (1 ¼ scant cup)
10 grams Special Dark cocoa powder (2 Tablespoons) (see note)
110 grams aged egg whites, room temperature (about 3 egg whites/110ml/just under ½ cup) (see note)
95 grams granulated sugar (scant ½ cup)
⅛ teaspoon cream of tartar (optional)
⅛ teaspoon table salt
1 teaspoon vanilla extract
Chocolate Ganache
8 oz semisweet chocolate chips, couverture chocolate, or chopped chocolate bar (226g)
1 cup heavy cream (236ml)
2 Tablespoons unsalted butter (28g)
⅛ heaping teaspoon salt
½ teaspoon vanilla extract
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Instructions
See recipe link for full instructions.
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How to Make Chocolate Macarons
These indulgent Chocolate Macarons are filled with dark chocolate ganache and are easier to make than you would think!
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Don’t be intimidated by this classic French dessert. Follow my tips for the best #chocolate #macarons that not only taste as good (if not better) than the ones from a high-end bakery, but also don’t cost an arm and a leg!
RECIPE:
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Shells:
1 cup (100 grams) almond flour
3/4 cup (100 grams) powdered sugar
2 tablespoons (10 grams) cocoa powder
3 large egg whites (100 grams), room temperature
1/2 cup granulated sugar
Ganache Filling:
2/3 cup semisweet chocolate chips
1/3 cup heavy cream
Instructions:
1. Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-1/2 circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
2. Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
3. In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
4. Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
5. Add the sifted almond/cocoa powder mixture to the stiff egg whites and begin to fold them in by mixing with a spatula from the bottom of the bowl and lifting it up to drop onto the top of the mixture. Continue to pull the spatula through the mixture by hand, lifting and dropping in a j-shaped folding motion until the mixture begins to loosen and reaches a consistency similar to flowing lava. If you lift a spatula fill of batter from the bowl, it should drizzle off in a thick ribbon and melt in on itself within about 10 seconds. If it falls off in blobs, rather than a ribbon, keep mixing the batter. You should be able to make 1 or 2 figure-eight patterns with the ribbon of batter. If the mixture immediately melts in on itself like honey or shampoo, then you have probably mixed a bit too far.
6. Transfer the macaron batter to a pastry bag fitted with a large round piping tip. Or use a large heavy-duty ziploc bag with one corner cut off. Pipe the macarons into 1 1/2 circles on the prepared parchment or silicone-lined baking sheets, spacing them a couple inches apart. When the trays are filled, rap them a few times on the counter to help remove air bubbles from the shells, then let them sit out for 30-60 minutes until the tops are dry to the touch and don't stick to your finger.
7. Preheat oven to 300 degrees F. Bake one tray of shells at a time for 16-18 minutes. Let them cool completely before removing the shells from the parchment paper or silicone mats.
8. Meanwhile, make the ganache by combining the chocolate chips and cream in a medium microwave-safe bowl. Heat for 30 seconds, then stir well. Heat again in another 30 second burst, then stir, repeating until the mixture is smooth if necessary.
9. Transfer the ganache to the fridge and let it cool completely. Transfer to a piping bag fitted with a medium round tip, then pip onto the bottom-side of half the macaron shells. Match up with top shells to finish the macarons. You can eat them right away, although macarons are best the next day.
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How to Make Macaroon Cake
This old-fashioned Chocolate Macaroon Cake is rich and moist, filled with coconut filling and topped with a simple chocolate glaze.
???? Ingredients ????
????For the Cake:
▢ 2 cups all-purpose flour
▢ 1 3/4 cups granulated sugar
▢ 1/2 cup unsweetened cocoa powder
▢ 1 teaspoon baking soda
▢ 1 teaspoon salt
▢ 3/4 cup sour cream
▢ 3 large eggs
▢ 1 large egg yolk (reserve the egg white for the filling)
▢ 2 teaspoons vanilla extract
▢ 1/2 cup shortening
▢ 3/4 cup water
????Coconut Macaroon Filling:
▢ 1 large egg white
▢ 1/4 cup granulated sugar
▢ 1 cup shredded sweetened coconut
▢ 1 Tablespoon all-purpose flour
▢ 1 teaspoon vanilla extract
????Glaze:
▢ 1/4 cup butter
▢ 3 Tablespoons milk
▢ 2 cups powdered sugar
▢ 1 1/2 Tablespoons unsweetened cocoa powder
???? Instructions ????
????Coconut Filling:
In a small bowl, beat egg white (reserve the egg yolk for the cake batter) until soft peaks form. Gradually add the sugar; beat until stiff peaks form. Fold in the coconut, flour and vanilla. Set aside.
????Cake:
In large mixing bowl, combine the flour, sugar, cocoa powder, salt, baking soda.
In a separate bowl mix together the sour cream, eggs, egg yolk, vanilla and shortening. Add to the dry ingredients, along with the water and mix to combine.
Prepare a bundt pan by greasing the inside with a thin layer of shortening, and then a thin layer of flour. Pour half of the cake batter into the pan and smooth into an even layer.
Spoon the coconut macaroon filling into a line in around the center of the batter. Spoon remaining batter on top, covering all of the coconut filling.
Bake at 350° F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool for 10 minutes in the pan, then turn out onto a wire cooling rack to cool completely.
????For the Glaze:
Add butter, milk and cocoa powder to a small saucepan over medium heat. Bring to a low boil and then remove from heat.
Stir in 2 cups of powdered sugar and mix until smooth. Spoon glaze over cake.
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Find all my cake recipes here ???? ????
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