Love & Best Dishes: Lemon Coconut Macaroons Recipe | Easy Gluten Free Cookies
Lemon Coconut Macaroons Recipe | Easy Gluten Free Cookies - If you're looking for yummy lemon dessert recipes for Mother's Day, try Paula's easy coconut macaroons!
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Lemon Coconut Macaroons Recipe:
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Swiss Meringue Macaron Recipe
Hello friends, today I will show you the basic Swiss Meringue Macaron Recipe, using the Swiss method to make the meringue. We will talk about why this is my favorite method, many tips and tricks, and detailed instructions on how to make the best macaron recipe!
Full recipe:
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
105 grams powdered sugar
Food coloring if desired
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Egg white powder: Egg white powder is not the same as meringue powder, but some people use meringue powder in the place of egg white powder. Egg white powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster and add a layer of protein to the meringue. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites. You can read more about Egg White Powder here:
Food coloring: Make sure to use gel or powder food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage. Read more about food coloring here:
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Read more about oven here:
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven after 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Macaron School: Check out Macaron School ( for many articles such as macaron troubleshooting, the science behind macarons, the tools I use, tips, frequently asked questions, and much more!
Troubleshooting:
Science behind macarons:
Lemon Macaroon
Macaroon Recipe:
Curd Recipe:
Song: Black Eyed Susan by Podington Bear
Macaron Pie Crust
Hello friends! Let’s make a super cool recipe today: Macaron Pie Crust! Yes this pie crust is made from macaron flour, which is nothing but ground up macaron shells.
During your macaron journey, you will most likely find yourself with batches that don’t turn out perfect, smooth, with the feet absolutely pristine. It’s part of it. And sometimes you just don’t want to eat the plain shells, or throw them out.
So I am coming up with some recipes to share with you for ideas on what to do with any extra macaron shells you may have laying around.
Full recipe:
Macaron Crust
4 tbsp butter melted, 56 grams
2 1/2 cups macaron flour 250 grams
Chocolate Filling
1 cup chopped chocolate or chocolate chips 170 grams
1 cups cream cheese softened (226 grams)
1 can sweetened condensed milk 396 grams
2 tbsp lemon juice
1 tsp vanilla extract
Notes:
Large pie pan: To make this recipe for a larger pan, such as a 10″, make 1.5x the amount of crust listed here.
Crust: You may need a bit more butter, in case the macaron shells you used were super dry. If the mixture isn’t clumping up together, add 1/2 tbsp more butter at a time and mix to incorporate, test to see if the mixture is clumping together, and then add more butter as needed.
Crust: Make sure the crust isn’t too thin, or it will break, and also make sure it’s very compact.
Macaron flour: After grinding the almond flour in the food processor, it can stay in an air tight container for up to 1 week in the fridge, or 1 to 2 months in the freezer.
Macaron shells: If you have macaron shells that didn’t work out well, you can always place them in the freezer for about 2 months, in an air tight container, and then use it to make macaron flour at any time that’s convenient. You don’t necessarily have to use up the shells right away after making them.
Tart pans: Remember to coat the pan with spray oil or lightly brushed oil if the pans you have are not non-stick.
Cheesecake filling: If you want to make a small amount of pies, and if you have leftover cheesecake filling, you can pipe it on the bottom of macaron shells. That’s what I did to the mini macarons you see decorating the pie. You could also simply pour them in small cups, and eat with a spoon like a chocolate cheesecake mousse.
Lemon Cheesecake Macarons | Easy Macaron Recipe
These Lemon Cheesecake Macarons have a cheesecake frosting around a lemon curd center! How perfect does this sound? It is the perfect combination of tangy and sweet. It seems like you guys enjoying macaron recipes on my channel so I figured to create another one, this technique is so easy and fast, so no excuses no more.
INGREDIENTS (makes 12-15 assembled macarons)
MACARON SHELL
72g aged egg whites, room temperature
20g superfine sugar
Pinch of salt
Yellow gel color
140g powdered sugar
90g almond flour
LEMON CURD
2 egg yolks
1/3 cup (67g) sugar
4 tablespoon (56g) freshly squeezed lemon juice
3 tablespoon (42g) unsalted butter
CHEESECAKE FROSTING
2 tablespoon (28g) unsalted butter, room temperature
3 tablespoon (24g) powdered sugar
4 tablespoon (60g) cream cheese, room temperature
INSTRUCTIONS
NOTE: aged egg whites mean, you separate the eggs 3-4 days prior, cover with a paper towel and place them in the fridge. When you are ready to make them just take them out and let them come to room temperature (at least 4 hours)
1. To make the meringue place room temperature egg whites in a large bowl of a standing mixer start mixing and add a pinch of salt. Then gradually add the superfine sugar, then stop whisking and scrape down the sides of the bowl to get all the sugar into the egg whites. Now turn the mixer back on high speed and beat for 2 minutes. The consistency should be stiff peaks form and glossy. Add yellow food color to your stiff meringue. Mix for 10 seconds or until well combined.
2. In a bowl of a food processor, combine the almond flour and the confectioners’ sugar and pulse for 20-30 sec. and set it aside.
3. Sift your almond/sugar mixture into the meringue, then fold the dry ingredients carefully into the meringue until you get a lava-like consistency. Be careful don’t under- or over mix your batter! For beginners: You can count, do about 45-50 complete strokes.
4. Fit a pastry bag with a small round tip and transfer the batter inside. Pipe cookies onto a lined baking sheet, keep them 1” apart. Drop the sheet over the countertop to release the air bubbles about 8 times. Then correct the wholes with a toothpick.
5. Let the cookies dry for about 20-60 minutes at a dry but cool spot in your house. Check on them, just use your finger, they will create like a thin film on the top so nothing will stick to your finger when they are ready to go into the oven.
6. While the macarons are drying make the lemon curd.
Place egg yolks, granulated sugar, lemon juice, into a small saucepan over low heat. Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, or has reached 170 F, about 10 minutes. If the curd isn’t thickening, turn up the heat a tiny little. NOTE: Make sure the curd is not boiling!)
Take the curd off the heat and add butter, whisk until melted. Transfer to a mason jar and refrigerate.
7. For the cheesecake frosting, simply place all your room temperature ingredients into your bowl of a standing mixer and whip it up for 3-5 minutes. Transfer to a piping bag. Set aside.
Preheat the oven to 300F
8. When the macarons formed a skin on top place them into the oven, set the oven to 280F, and bake for 25 minutes. Note: I always use a double baking sheet to bake mine, this works best for my oven! Take the cookies out when they are done and let them come to room temperature. Then find a match for each cookie. (about 12-15)
9. Now pipe a round border around one macaron shell, place 1/2 tsp of lemon curd in the center, sandwich with a match macaron shell.
10. Place macarons in an airtight container and let them sit for 24 hours so the flavors can melt together.
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How to Make a Traditional Key Lime Pie | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How to Make a Key Lime Pie just like we do here in South Florida! A Fantastic Recipe that is super easy to make. The nutty crust makes for a perfect match with the creamy lime flavour of the pie! Make this recipe and let me know what you think in the comments below.
RECIPE LINK:
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